Egg Salad Sandwich

• servings: 4 servings
• total time: 10 minutes

Ingredients

6 large large hard boiled eggs (, peeled)

3-4 Tablespoons mayonnaise (or Greek yogurt, to taste)

1 teaspoon yellow mustard

Salt and pepper (, to taste)

8 slices Sandwich bread

Lettuce (optional, for serving)

Directions

Mash the eggs in a bowl. Add mustard, mayonnaise, salt and pepper and mix well. Taste and adjust seasonings as needed.

Add a spoonful of egg salad mixture in between two slices of bread. This recipe will make about 4 sandwiches.

Store leftover egg salad in the refrigerator for up to 5 days, depending on the freshness of the eggs.

Nutrition

• Calories: 277 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.02 g
• Cholesterol: 281 mg
• Sodium: 432 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 14 g