Egg Salad Sandwich
Lunch
Prep Time: 10 min prep (+ eggs)
Servings: 4
Tools & Equipment List
Stove, Pot - Medium, Mixing Bowl, Fork, Knifes, Mixing Spoon
INGREDIENTS
6 large hard‑boiled eggs, peeled and roughly mashed
3–4 Tbsp mayonnaise (or Greek yogurt)
1 tsp yellow mustard (or Dijon)
Salt & pepper, to taste
8 slices sandwich bread
Optional: lettuce, tomato, pickles
Ingredients List
Tomato - Large
Lettuce
Pickles
Bread - Sandwich
Salt & Pepper
Mayonnaise
Eggs - Hard Boiled
Mustard
INSTRUCTIONS
Boil the Eggs
Place eggs in a pot in a single layer.
Cover with cold water – about 1 inch above the eggs.
Bring to a boil over medium-high heat.
Once boiling, turn off heat, cover the pot, and let sit:
12 minutes for fully hard-boiled yolks
9–10 minutes for slightly softer yolksTransfer eggs to an ice bath (a bowl of ice and water) for at least 5–10 minutes.
Gently tap and peel, starting from the wider end.
Prepare the Salad
Mash the peeled eggs in a bowl using a fork.
Stir in mustard, mayo, salt and pepper; taste and tweak.
Assemble: scoop filling onto bread, add lettuce, pickles or tomato if desired.
Serve immediately, or store the filling (not assembled) in the fridge up to 5 days.