Description
A delicious and creamy egg salad sandwich using soft white bread.
Ingredients
Scale
- 4 large eggs
- 4 slices soft white bread (shokupan)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (optional)
- Salt, to taste
- Pepper, to taste
- Chopped chives or green onions (optional, for garnish)
- Butter, for spreading (optional)
Instructions
- Place the eggs in a saucepan and cover them with water. Bring to a gentle boil, then reduce heat and let simmer for 9-12 minutes.
- Remove the eggs from boiling water and place them in an ice water bath for 5 minutes to cool.
- Once cooled, peel the eggs and chop them into small pieces in a mixing bowl.
- Add mayonnaise, Dijon mustard (if using), salt, and pepper to the chopped eggs. Mash together until creamy and well combined.
- Lightly toast the slices of bread for extra texture. Optionally, spread a thin layer of butter on one side of each slice.
- Spoon the egg mixture onto one slice of bread and spread it evenly. Place another slice on top to create a sandwich.
- Cut the sandwich diagonally or into smaller rectangles, depending on your preference.
- Optionally, sprinkle with chopped chives or green onions for added flavor.
Notes
- This egg salad is best served fresh, but it can be stored in the refrigerator for up to 2 days.
- Adjust the seasoning to your preference.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 380
- Sugar: 2g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg