Simple Egg Salad Sandwich

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  • Ingredients
    6 HARD-BOILED EGGS, peeled
    1 Tbsp. lemon juice
    1/4 cup mayonnaise
    1 Tbsp. yellow mustard
    1/4 tsp. salt
    1/4 tsp. pepper
    1/2 cup finely chopped celery
    1/4 cup thinly sliced green onions
    8 slices rustic wheat bread
    4 lettuce leaves

    Yields: 4 servings

  • Nutritional Information

    Per Serving: 1/4 of recipe

    Calories: 339

    Total Fat: 15 g
    Saturated fat: 4 g
    Polyunsaturated fat: 5 g
    Monounsaturated fat: 5 g

    Cholesterol: 284 mg
    Sodium: 697 mg
    Carbohydrates: 35 g
    Dietary Fiber: 3 g
    Protein: 16 g
    Vitamin A: 1005.7 IU
    Vitamin D: 65.8 IU
    Folate: 99.7 mcg
    Calcium: 133 mg
    Iron: 3.4 mg
    Choline: 236.4 mg


  1. CHOP eggs.

  2. MIX mayonnaise, lemon juice, mustard, salt and pepper in medium bowl.

  3. ADD chopped eggs, celery and green onions; mix well.

  4. REFRIGERATE, covered to blend flavors.

  5. SERVE on wheat bread with lettuce leaves.

Insider Info

Super versatile, this classic egg salad is delicious served between two slices of toasted rustic wheat bread, stuffed into small tomatoes for an easy appetizer, or served in a lettuce cup for a low carb lunch.