Description
This Quick 10-Minute Egg Salad Sandwich is your go-to solution for a creamy, protein-rich lunch that comes together with pantry staples. Freshly boiled eggs, mayo, mustard, and a touch of seasoning create the perfect filling for sandwiches, wraps, or lettuce cups. Great for busy weekdays and ideal for meal prep!
Ingredients
6 large eggs, hard-boiled and peeled
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
Black pepper to taste
1 tablespoon chopped chives or green onion (optional)
Bread slices, croissants, or lettuce leaves for serving
Paprika for garnish (optional)
Instructions
1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Cool under cold running water and peel.
2. Roughly chop the peeled eggs into small pieces. You can mash them slightly with a fork if you like a smoother texture.
3. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. Stir until well combined. Fold in chives or green onions if using.
4. Spoon the egg salad onto your favorite bread, croissants, or lettuce leaves. Serve immediately. Sprinkle with paprika if desired.
Notes
Use older eggs for easier peeling after boiling.
Swap mayonnaise with Greek yogurt for a lighter version.
Add hot sauce or jalapeños for extra heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwiches
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 290
- Sugar: 1g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 375mg
Keywords: Egg Salad Sandwich, Quick Lunch, Easy Egg Recipe