Egg Salad Sandwich
65 mins (prep 45, cooking 20)
10 ingredients
2 servings
I love egg salad. It's great when you don't have a lot of ingredients on hand. You can scale this down and just use mustard, mayo, salt, and pepper if you prefer. To prepare more quickly, I boil the eggs the night before. It's a quick 5 or 10 minute lunch with a little advance preparation. I like this with a nice sourdough bread, but you decide. I like to eat this open-faced. Recipe courtesy of The Complete Idiot's Guide to Comfort Food.

Categories:  for-1-or-2 , lunch~snacks , sandwich , number-of-servings , <-4-hours , time-to-make ,
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Serving Size (46.87 g)
Servings 2
Amount per Serving
Calories 210.13 Calories from Fat 210.33
% Daily Value *
Total Fat 23.37g 71.91%
Saturated Fat 3.22g 32.25%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 432.44mg 36.04%
Total Carbohydrate 0.84g 0.56%
Dietary Fiber 0.48 g 3.85%
Sugars 0.18 g %
Protein 0.5g 1.99%
Vitamin A 15.46IU% Vitamin C 0.43mg%
Calcium 9.32mg% Iron 0.3mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
stalk celery, slices sandwich bread