The BEST Four Ingredient Egg Salad Sandwich
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Sharing the BEST four ingredient egg salad sandwich recipe. The perfect quick meal for those busy weeks – I’m obsessed!
This four ingredient egg salad sandwich is a recipe I’ve been making since back in my college days. Not only is it quick to make, it also lasts well in the fridge for quick and nutritious leftovers. It was, and still remains, one of my go-to meals!
What’s Needed to Make this Sandwich
Not only is this recipe extremely easy to prepare, it’s also packed with nutrition.
For the Egg Salad – 3-4 servings:
- Hard boiled, pasture raised eggs
- Mayo
- Dijon mustard
- Sourdough
Additional Toppings for Serving:
- Lettuce
- Sprouts or microgreens
- Thinly sliced cucumbers, radishes, or avocado
- Pickles
- Pickled red onions
How to Make my Egg Salad Sandwich
As the first step, begin by preparing the hard boiled eggs. Simply place the eggs in a pot, completely submerging the eggs with water. Next, allow the water to boil for 12 minutes. This is enough time to cook the eggs, so the yolks turn hard. The next step is very important! Be sure to quickly drain the boiling water, completely immersing the eggs with cold water for about two to three minutes. This will stop the eggs from overcooking. To peel the eggs, tap the bottom of the egg on a hard surface, peeling the egg under running cold water to wash away the shell.
In a medium sized bowl, or KitchenAid, combine the hard boiled eggs, mayo, and dijon mustard. Mix until well combined. If you prefer, you may refrigerate the egg salad for 20 minutes. When ready to serve, toast your sourdough, then top with egg salad. Feel free to add any additional toppings you prefer. Enjoy!
If you’re looking for more salad recipes, be sure to check out my other blog posts for inspiration.
The BEST Egg Salad
Ingredients
Egg Salad
- 8 pasture raised eggs
- ½ cup mayo
- 1 tablespoon Dijon mustard
To Serve
- sourdough toasted
Instructions
Hard Boiled Eggs
- Place the eggs in a medium sized pot, completely submerged with water.
- Bring the water to a boil over high heat. Boil for 12 minutes.
- When the time is up, drain the eggs and run under cold water for one minute. Cover the eggs with cold water and let sit for 2-3 minutes.
- Tap the bottom of the egg on a hard surface and peel the egg under running cold water to remove the shell.
Egg Salad Sandwich
- In a medium sized bowl, or KitchenAid, combine the hard boiled eggs, mayo, and dijon mustard. Mix until well combined.
- If you prefer, you may refrigerate the egg salad for 20 minutes. When ready to serve, toast your sourdough, then top with egg salad. Enjoy!
Have you tried making this four ingredient egg salad sandwich? If so, comment below or on my reel how you enjoyed it!
I will provide you with the tools you need to create a healthy and happy lifestyle that is both realistic and sustainable. Thank you for visiting Abigail Jean, I look forward to sharing more with you!
