"Better than Deli" Egg Salad Sandwich | Quick & Easy Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

celery

🥗Healthier: cucumber

💰Cheaper: carrots

Cucumber adds crunch with fewer calories.

Add 8 cage-free organic eggs into a saucepan.

Fill the saucepan with enough water to barely cover the eggs.

Heat on high until it comes to a boil.

Once boiling, place a lid on the pan and turn off the heat, leaving the eggs to sit for 10 to 11 minutes.

After 10 to 11 minutes, drain the eggs into a colander and transfer them into a bowl with ice water, letting them sit for a few minutes.

Once cool enough to handle (about 1 to 2 minutes), peel the eggs, using a bowl of water to help remove the peel.

Roughly chop the peeled eggs and transfer them into a large bowl.

Add 1 cup of mayonnaise, 1 tbsp of dijon mustard, 1 finely chopped small celery stick, 1 finely chopped small red onion, 1 grated large clove of garlic, 2 tbsp of chopped fresh parsley, and 1 tsp of fresh lemon juice into the bowl with the eggs.

Season with sea salt and a generous portion of freshly cracked black pepper, then mix until well combined.

Grab a couple of slices of multigrain sandwich bread and lightly toast them.

Spread some of the egg salad over a slice of toast, top with a dash of sweet smoked Spanish paprika and some chopped fresh chives, then place another slice of toast on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens