Egg Salad (Sandwich Filling) – a delicious recipe with eggs, light mayonnaise, honey, tomatoes, salt, bread. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Gently place the eggs in a small pot of warm water (make sure the water covers the egg!) and bring to a boil for about 13 minutes.
2
Drain, and submerge into ice-cold water to stop the cooking process.
3
Peel the eggs and remove the yolk from one of them. Dice the remaining eggs or mash slightly with a fork.
4
(Here I cheated and put them in the freezer for about 2 minutes so that it would cool down rapidly.
5
Add mayonnaise, mustard, salt and pepper (to taste) to eggs. Mash with a fork until desired texture - I like mine slightly chunky.
6
On one slice of bread, spread about 1/3 of egg mixture.
7
Top with a leaf of lettuce, then a slice of tomato.
8
Continue until all filling is used up.
94
kcal
Calories
6
g
Fat
3
g
Carbs
7
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 eggs, 1 teaspoon light mayonnaise, 1 teaspoon honey mustard, 1/2 tomatoes, sliced, and more.
Yes, Egg Salad (Sandwich Filling) 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
