Egg Salad Sandwich
Rated 4.4 stars by 5 users
Category
Lunch
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Calories
700
This easy twist on a classic features a soft-boiled egg sandwiched between traditional egg salad made with mayo and your favorite grain-free bread. It has all the vibes of the childhood fave but with a grown-up, elevated feel that makes it perfect for all ages.
Author:
Ingredients
6 eggs
-
1/4 cup Primal Kitchen Mayo
-
1 Tbsp. Primal Kitchen Dijon Mustard
- 1/4 tsp. black pepper
4 slices gluten-free bread
1 medium boiled egg (soft or hard)
Directions
Place eggs in a medium saucepan or pot.
- Add enough water to cover the eggs with 1 inch of water. Bring the water to a boil.
- Remove from heat and cover. Let the eggs stand for 15 minutes.
Use a slotted spoon to transfer all of the eggs to a bowl of ice water. Let the eggs stand for about 5 minutes.
Peel the eggs and chop all but 1 of them. Set aside the whole egg for later. Place the chopped eggs in a medium bowl.
- Add remaining ingredients and mix well.
Spread the mixture onto 2 slices of bread.
Cut the whole egg in half and place one half on top of the egg salad, in the center of each sandwich. Press gently.
Top each with sandwich with the remaining bread. Enjoy!
Recipe Note
- Recipe information calculated with Cronometer.
- If you prefer a soft-boiled egg in the center of your sandwich, remove 1 egg from the pot of boiling water about 2 minutes early.
Nutrition
- Serving Size
- 1
- Calories per serving
- 700
- Carbs
- 50 grams
- Fat
- 40 grams
- Protein
- 25 grams
This springtime sandwich recipe made with freshly boiled eggs is a creamy classic perfect for picnics, brunch, and beyond. Drawing inspiration from Japanese egg sandos, this egg salad sandwich recipe features the iconic savory salad made with Primal Kitchen Dijon Mustard and Mayo, with a boiled egg in the center for even more eggy goodness.
Savory, creamy, and moist, this egg salad sandwich can be made with leftover eggs for a midday meal or souped-up breakfast dish. Have some leftovers? Store any unused egg salad in an airtight container in the refrigerator for the work week and use it to make sandwiches, salads, or spread on crackers for an easy lunch.
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