Description
Egg Salad Sandwich on Whole Wheat is a deliciously creamy and savory delight that combines perfectly boiled eggs, zesty Dijon mustard, and crunchy veggies between two slices of wholesome whole wheat bread. This sandwich is not just a meal; it’s a nostalgic comfort food that’s easy to prepare and perfect for lunch, picnics, or light dinners. With its satisfying texture and flavor, each bite takes you back to cherished moments shared with loved ones.
Ingredients
Scale
- 6 large hard-boiled eggs
- 1/2 cup mayonnaise (or Greek yogurt)
- 2 tbsp Dijon mustard
- 1/2 cup finely chopped celery
- 1/4 cup sliced green onions
- Salt and pepper to taste
- 4 slices whole wheat bread
Instructions
- Boil the eggs by placing them in water, bringing to a boil, then covering and letting sit for 12-15 minutes. Transfer to an ice bath to cool.
- Peel the cooled eggs under running water and chop them into small pieces.
- In a bowl, mix chopped eggs with mayonnaise and Dijon mustard until well combined.
- Stir in chopped celery and green onions; season with salt and pepper to taste.
- Spread the egg salad on two slices of whole wheat bread, top with another slice, cut diagonally, and serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (approximately 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 240mg