Egg Salad Sandwich – a delicious recipe with Eggs, u00bc, u00bc, u00bc, Parsley, Whole Wheat Bread. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
First, boil your eggs. Place the eggs in a saucepan and fill with cold water until water is 1 inch above the eggs. Place the pan on the stove and cook over medium heat until the water begins to boil. Once the water boils, reduce heat to low. Simmer the eggs for about 10 minutes. Drain the hot water from the saucepan and run cool water over the eggs that are now hard boiled. Once cool enough to touch, peel the shell off of all the eggs.
2
Next, cut the hard boiled eggs into small pieces. Place in a medium bowl and add mayonnaise, salt, pepper and parsley.
3
While combining your ingredients, you may want to toast your whole-wheat bread. Once bread is toasted, fill the sandwich with the egg salad!
282
kcal
Calories
24
g
Fat
2
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 whole Hard Boiled Eggs, 1/4 cups Olive Oil Mayonnaise, 1/4 teaspoons Salt, 1/4 teaspoons Pepper, and more.
Yes, Egg Salad Sandwich falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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