A classic egg salad sandwich with hard-boiled eggs, mayonnaise, and sweet paprika served on thick white bread. Perfect for lunch or a quick meal.

american

Nutrition

Provides protein from eggs and carbohydrates from bread, with moderate amounts of healthy fats from mayonnaise.

Calories	420 kcal
Energy	1758 kJ
Protein	13 g
Total Fat	12 g
Saturated Fat	4 g
Trans Fat	0 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	5 g
Cholesterol	279 mg
Carbohydrate	48 g
Sugars	4 g
Dietary Fibre	2 g
Sodium	480 mg

*per serving

VegetarianNut FreePeanut FreeSesame FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

lunchmain coursesandwiches & wrapsquick & easyfamily friendly

The Masters' Egg Salad Sandwich

VirginiaWillis.com (Virginia Willis)

4

Name: The Masters' Egg Salad Sandwich — Tasty Bites
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 6 large Eggs; 3 tablespoon Mayonnaise (or to taste); 0.25 teaspoon Sweet Paprika; Salt (coarse salt and freshly ground white pepper); 8 slice White Sandwich Bread (cut ½ inch thick)

servings

0

per serve

0

minutes

Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Get started

Ingredients

6 large Eggs

3 tablespoon Mayonnaise or to taste

0.25 teaspoon Sweet Paprika

Salt coarse salt and freshly ground white pepper

8 slice White Sandwich Bread cut ½ inch thick

Equipment

Saucepan

Pastry blender or fork

Mixing bowl

Serrated knife

Instructions

Place the eggs in a saucepan and add water to cover them by 1 inch. Bring to a boil over high heat. (You will see bubbles around the sides of the pot.) Remove from the heat, cover, and let stand for 10 minutes for slightly soft eggs (for egg salad), or 12 minutes for firmer eggs (for deviled eggs and such). Drain the eggs and rinse them under cold running water. Let cool completely.

To peel the eggs, tap each egg gently on the counter or sink all over to crackle it. Roll the egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running cold water; this facilitates peeling and also removes any stray shell fragments.

Halve the eggs and place in a bowl. Using a pastry blender or a fork, mash the eggs until slightly coarse. Add the mayonnaise and sweet paprika to the mashed eggs; season with salt and white pepper. Stir to combine.

Place 4 slices of the bread on a clean work surface. Divide the egg salad equally among the bread. Top with the remaining 4 slices of bread. Using a serrated knife, halve on the diagonal. Serve immediately.