- Boiling the Eggs
Place eggs in a pot, cover with water, and boil for 10 minutes. Cool under cold water, peel, and chop into small pieces.
- Making the Dressing In a
bowl, mix mayonnaise, mustard, lemon juice, salt, pepper, and optional green onion until creamy.
- Combining the Egg Salad
Add chopped eggs to the dressing and mix gently until fully coated.
- 빵 준비하기 부드러운 재료 사용
bread or toast lightly for extra texture.
- 양상추 추가하기
Place lettuce on one slice of bread to create a crisp base.
- Adding the Egg Salad Spoon
the egg salad onto the lettuce and spread evenly.
- Closing the Sandwich
두 번째 식빵을 위에 얹고 살짝 눌러주세요.
- Serving Cut diagonally and serve
immediately.
- 칼로리:802 칼로리%40%
- 단백질:45.8 g%91%
- 탄수화물:82.4 g%27%
- 지방:31.5 g%63%
- 설탕:11.3 g%11%
- 소금:1.3 g%19%
- 에너지:3356 kJ%55%
An Egg Salad Sandwich is a soft, creamy, comforting classic made with chopped hard-boiled eggs mixed into a smooth, seasoned dressing and layered between slices of bread. It’s simple, quick, and perfect for breakfast, lunch, or meal prep. The texture is rich yet light, with a balanced flavor that can be customized easily.
