Egg Salad Sandwich
Egg Salad Sandwich – rich, chunky egg salad infused with bright, fresh, sweet and savory flavors that’s good on its own or as a filling to your morning toasted bread. A simple, easy and classic quick food that everybody loves!
Servings 2 - 3 sandwiches
- 6 Large eggs
- ⅓ cup mayonnaise
- ¼ teaspoon curry powder
- 2 teaspoon diced dill pickles
- 1 teaspoon prepared yellow mustard
- 1/4 cup chopped green onion
- salt and pepper to taste
- Lettuce and Tomatoes (optional)
- 3 -5 cooked bacon slices (optional)
Place eggs in a medium saucepan, cover with cold water , then bring to a rolling boil.Turn off heat, cover eggs and let it sit for about 10- 12 minutes. Remove one and do a test to be on the safe side. Peel the eggs.
Cut the eggs into quarters and place in a medium bowl. Then add chopped bacon, mayo, curry powder, pickles , mustard, and green onions. Salt and pepper to taste.
Toast bread, if desired spread egg salad on bread slices , add bacon and/ or tomatoes and lettuce and serve.
- Allowing the whole eggs to stand in the hot water for a few more minutes, rather than continue boiling them, will keep you from having rubbery egg whites and green-grayish yolks.
- Aside from green onions, you can also add sliced celery to add crisp freshness.
- For an over the top egg sandwich, you may also top it lettuce, tomato and red onions, if desired.
- You may chill the salad for an hour or two to allow the flavors to meld together, but I usually eat mine warm enough.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 587kcal | Carbohydrates: 2g | Protein: 21g | Fat: 53g | Saturated Fat: 12g | Cholesterol: 528mg | Sodium: 716mg | Potassium: 282mg | Sugar: 1g | Vitamin A: 840IU | Vitamin C: 2.4mg | Calcium: 83mg | Iron: 2.6mg