Chicken-Poultry

Best Classic Egg Salad Sandwiches Recipe for Two

classic egg salad and a sandwich

This recipe for the best classic egg salad sandwiches is easy, simple and delicious! Hard boiled eggs are combined with celery, mayo, celery seed, Dijon mustard, lemon juice, salt and pepper all piled high on your favorite bread, sandwich rolls, or croissants. It’s also great on toast!

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This is a small batch recipe for two and is great for brunch, lunch, or dinner.

How to make the best classic Egg Salad Sandwiches:

Bring a large sauce pan full of water to a boil over medium heat.

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Add the eggs and cook for 10 minutes.

Fill a large bowl with ice and water. Add the eggs to the ice water and let sit for 10 minutes.

Peel, rinse, and dry the eggs, then dice into bite sized pieces.

diced celery and chopped egg on a cutting board

Dice the celery into small pieces.

In a bowl, add the mayo, celery seed, salt, Dijon mustard, lemon juice, and black pepper. Mix until combined well.

mayo, celery seed, salt, Dijon mustard, lemon juice, and black pepper mixed in a bowl

Fold in the diced eggs and celery.

best classic egg salad mixed in a bowl

Taste and adjust seasonings if needed.

Serve on sliced bread, split sandwich rolls, or croissants.

Best Classic Egg Salad Sandwiches

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Yield: 2 servings

Best Classic Egg Salad Sandwiches

Best Classic Egg Salad Sandwiches

This recipe for the best classic egg salad sandwiches is easy, simple and delicious! Hard boiled eggs are combined with celery, mayo, celery seed, Dijon mustard, lemon juice, salt and pepper all piled high on your favorite bread, sandwich rolls, or croissants. It’s also great on toast!

Prep Time 10 minutes
Cook Time 10 minutes
Cool Time 10 minutes
Total Time 30 minutes

Ingredients

  • 4 eggs
  • 1 stalk celery
  • 1/4 cup mayonnaise
  • 1/2 tsp celery seed
  • 1/8 tsp salt
  • 1 tsp Dijon mustard
  • 1 tsp lemon Juice
  • 1/8 tsp black pepper
  • 4 slices bread (or 2 sandwich rolls/croissants)

Instructions

  1. Bring a large sauce pan full of water to a boil over medium heat.
  2. Add the eggs and cook for 10 minutes.
  3. Fill a large bowl with ice and water. Add the eggs to the ice water and let sit for 10 minutes.
  4. Peel, rinse, and dry the eggs, then dice into bite sized pieces.
  5. Dice the celery into small pieces.
  6. In a bowl, add the mayo, celery seed, salt, Dijon mustard, lemon juice, and black pepper. Mix until combined well.
  7. Fold in the diced eggs and celery.
  8. Taste and adjust seasonings if needed.
  9. Serve on sliced bread, split sandwich rolls, or croissants.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 580 Total Fat: 33g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 384mg Sodium: 994mg Carbohydrates: 47g Fiber: 3g Sugar: 6g Protein: 22g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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