Ingredients
Scale
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup chopped celery
- 1/4 cup sliced green onions
- Salt and pepper to taste
- 4 slices whole grain bread
Instructions
- Boil the eggs by placing them in a pot covered with cold water. Bring to a rolling boil, then cover and remove from heat. Let sit for 10-12 minutes before transferring to an ice bath.
- While the eggs cool, finely chop the celery and green onions.
- Peel the cooled eggs under running water and mash them coarsely in a bowl.
- Mix in mayonnaise, mustard, chopped celery, green onions, salt, and pepper until well combined.
- Spread the egg salad mixture onto slices of bread and assemble your sandwich.
- Serve immediately or store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 370mg