Egg Salad Sandwich
All-American smooth, savory egg salad sandwiches that are perfect or Easter, picnics or anytime.
Ingredients
- 6 eggs
- ¼ cup mayonnaise
- 1 ½ tspn yellow mustard
- 1 green onion
- 1 rib celery
- ⅛ tspn salt
- ¼ tspn pepper
- 4 slices bacon, cooked
- 4 croissants
Instructions
- Chop the eggs into small pieces and place in a bowl.
- Add the mayonnaise, mustard, thinly chopped green onion, finely chopped celery, salt and pepper into the bowl with the egg pieces.
- Combine all the ingredients together with a spoon or spatula. Taste to make sure the seasonings are correct.
- Cut open the croissants. Use a quarter of the egg salad mixture on each sandwich.
- Add bacon on top of egg salad. Add your other favorite sandwich toppings, like tomato and lettuce.
Notes
- Optional: Crumble the bacon and mix into the egg salad.
- Buy peeled hard-boiled eggs or boil your own ahead of time. One way to hard-boil eggs on the stove top is to put eggs into a stock pot. Pour water over the eggs until they are just covered. Bring to a boil. When the water gets to a rolling boil, cover with a lid and remove from the heat. Let sit for 15 minutes. Take the eggs out of the pot and place in a bowl full of ice water.
Nutrition
Calories: 462kcal | Carbohydrates: 27g | Protein: 16g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 297mg | Sodium: 611mg | Potassium: 237mg | Fiber: 2g | Sugar: 7g | Vitamin A: 868IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg