Delicious Egg Salad for Sandwiches – The Ultimate Protein
Creamy and protein-rich sandwich fillingMade with boiled eggs and mayonnaiseQuick and easy to prepare in under 20 minutesPerfect for breakfast, lunch, or snacksHighly customizable with herbs and spicesPopular comfort food worldwide
Ingredients
- 6 large eggs
- 3–4 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tbsp finely chopped celery (optional)
- Salt to taste
- Black pepper to taste
- 1 tbsp chopped green onions or parsley
- Bread slices (white, brown, or multigrain)
- Lettuce leaves (optional)
Instructions
- Boil eggs for 10–12 minutes until fully cooked.
- Cool eggs in cold water and peel them.
- Chop eggs finely or mash them slightly in a bowl.
- Add mayonnaise, mustard, lemon juice, salt, and pepper.
- Mix well until creamy and smooth.
- Add celery and herbs for extra crunch and freshness.
- Spread generously on bread slices.
- Add lettuce if desired and close the sandwich.
- Serve fresh or lightly toasted.
Notes
- Fresh eggs give the best flavor and texture.
- Do not overboil eggs to avoid rubbery yolks.
- Chill egg salad for better taste blending.
- Use light mayo for a healthier version.
- Add herbs for freshness and aroma.
- Lemon juice enhances flavor and reduces heaviness.
- Best consumed within 24 hours.
- Store in refrigerator in an airtight container.