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+ servings
an egg salad sandwich that has been cut in half and stacked
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5 from 3 votes

Egg Salad

Egg Salad is such a comfort food classic. This recipe is simple, but full of the delicious flavor that you love, making the perfect egg salad sandwich.
Prep Time5 mins
Cook Time17 mins
Total Time22 mins
Course: Main Course
Cuisine: American
Keyword: low carb, lunch recipe
Servings: 4 sandwiches
Calories: 267kcal
Author: Lisa Longley

Ingredients

  • 8 hard boiled eggs
  • 3/4 cup mayonnaise (I used light, but full fat will work)
  • 1 celery stalk diced small
  • 1 teaspoon dill weed
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

Instructions

  • To hard boil eggs: Place eggs in a single layer in a sauce pan. Add enough water to cover them compltely. Bring to a roaring boil. Turn off heat, and cover pan. Let sit for 12 minutes. Transfer to a bowl filled with ice water for 5 minutes.
  • Peel the eggs and seperate out the yolks. Chop the egg whites.
  • In a small bowl, whisk together the egg yolks, mayonnaise, celery, dill, dijon mustard, onion powder, garlic powder, salt, black pepper and paprika until creamy. Taste and adjust seasonings as desired.
  • Stir the chopped egg whites into the mixture. Serve on buns with lettuce and sliced tomatoes and enjoy!

Notes

Nutritional information is based on using light mayonnaise.

Nutrition

Serving: 0.3cup | Calories: 267kcal | Carbohydrates: 5g | Protein: 13g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 424mg | Sodium: 491mg | Potassium: 167mg | Sugar: 1g