Egg Salad For 2

Prep Time
Cook Time
Ready In

Recipe: #14045

August 28, 2014

Categories: Sandwiches

"A perfect brunch item we really enjoy. I usually make it a day ahead of time as the flavours are better as it sits."

Original is 2 servings


  • Serving Size: 1 (79.9 g)
  • Calories 121.1
  • Total Fat - 8.2 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 212.1 mg
  • Sodium - 229.6 mg
  • Total Carbohydrate - 4.3 g
  • Dietary Fiber - 0.1 g
  • Sugars - 1.1 g
  • Protein - 7.3 g
  • Calcium - 35.5 mg
  • Iron - 1.1 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Place all the ingredients in a bowl and mash together.

Step 2

Refrigerate at least one hour before using to allow the flavours to meld.

Step 3



No special items needed.

4 Reviews


What a lovely change of pace from my usual egg salad! I used jarred red peppers and green onion and served it on grainy bread. DH was delighted with his sandwich! Thank you for sharing Bea! Made for Billboard Recipe Tag.


review by:
(15 Nov 2022)


We really enjoyed the addition of bell peppers...I used green...I subbed Dijon because I didn't have the grainy mustard...the recipe made the perfect amount for two toasted sandwiches...made for "Billboard" tag game...


review by:
(24 Apr 2020)


The DM and I have just thoroughly enjoyed this very tasty egg salad in a low gi chia bread roll for lunch. Thank you QueenBea, made for Pick Me tag game.


review by:
(20 Nov 2014)


Very similar to ours but just the right size for two servings, love love the downsized version. You have taken time to take the guesswork out of making a small egg salad!


review by:
(24 Sep 2014)

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