Egg Salad Sandwich
"The thing about egg salad is that it can be really good or really bad, the bad ones (I think) are the ones they sell in triangles containers at gas stations, the really good ones are the ones your mom made when you were young. This one is a really old recipe, and it's the same kind that most people make but some add so many other things you can't even taste the egg, I like the simplicity of this recipe. This will needs to be in the fridge for a few hours before using just to blend the flavors together"
Ingredients
Nutritional
- Serving Size: 1 (709.9 g)
- Calories 479.4
- Total Fat - 22 g
- Saturated Fat - 6.1 g
- Cholesterol - 632.5 mg
- Sodium - 559.5 mg
- Total Carbohydrate - 46.2 g
- Dietary Fiber - 4.8 g
- Sugars - 27.1 g
- Protein - 25.5 g
- Calcium - 204 mg
- Iron - 4.4 mg
- Vitamin C - 24.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place the chopped egg, celery and onion in a bowl, gently toss together (be gentle, you don't wanna mash up the yolks).
Step 2
In another bowl, combine the mayo, lemon juice, mustard and if using, the hot sauce. Add in the egg mixture and gently toss to combine.
Step 3
Add salt and pepper to your liking.
Step 4
Cover and refrigerate for 2 hours or even more before using the mixture to make sandwiches.
Step 5
Get your bread slices out. Place on the bread slices, any vegetables you want, iceberg lettuce would be a good choice or some thinly sliced cucumber. Scoop the egg salad over veggies. Enjoy!
NOTE: you can toast the bread or not, both will taste awesome with the egg salad, if your low carbing, you can just make a easy quick salad with lettuce, tomatoes and cucumbers with a scoop of the egg salad on top
Tips
No special items needed.