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READY IN 35 mins

Delicious Egg Salad for Sandwiches

Read Reviews (455)

"This is a wonderful tasting egg salad sandwich that you will definitely devour." — wifeyluvs2cook

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Original recipe makes 4 servings Change Servings

8 eggs
1/2 cup mayonnaise
1 teaspoon prepared yellow mustard

1/4 cup chopped green onion
salt and pepper to taste
1/4 teaspoon paprika

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Directions

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

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PREP 10 mins
COOK 15 mins
READY IN 35 mins

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This is my recipe, and it states 1/4 cup of green onion, but my recipe is only about 2tbs or to your preference. Oh and its a simple recipe, open to add any other things you would like to it if you are a veggie lover. Hope you like

—wifeyluvs2cook

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Most Helpful Critical Review

Mar 25, 2008

it was ok. i would consider it a base recipe. my egg salad was begging for additions, i.e., celery, red bell peppers, or anything with more flavor and color

—FrankieNeedlz

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642 Ratings

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May 22, 2008

Very good! I subbed pickels for the green onion and used dijon mustard. I liked the addition of paprika. Served it on a bun with lettuce, tomato, and a few more pickle planks. Thanks Wifey!!

—Susan May

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May 26, 2008

Wonderful recipe starting with a good base that is great "as is" or with additions. The ratio of egg/mayo/mustard are perfect in this. I have had this twice. The first try was just as the recipe states and the second time I added a little celery and dill. Both times were very good! I will be making this again! Thank you for sharing your recipe!

—crazycatlady - "CCL"

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Jun 12, 2008

Update: left in the frig for a bit, but I wouldn't suggest this because it got very runny. It was best when I first mixed it up. Still, a great egg salad/spread! I am going to use the filling for deviled eggs for Father's Day. Original review: I wanted a cold salad/spread for sandwiches for lunch today. I chose this one, and my husband said it tasted like his grandmother's egg salad, which is high praise indeed! Thanks for the post!

—opal~/~dragonfly (dana)

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Mar 24, 2008

Great egg salad recipe & so easy to make! I made 2 different egg salad recipes to use up the Easter eggs and this one was the definite winner!

—Lena

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Jan 28, 2010

Perfect name - this is delicious egg salad. I used dijon mustard and yellow mustard either way it's great. My husband loved it!

—Jillian

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Mar 25, 2008

I am also hopping on the "gotta use up easter eggs" bandwagon with this recipe. I love egg salad sandwiches, and this recipe is pretty good, except being a huge fan of dried dill weed, I had to add a generous amount (a little over a tablespoon's worth) to my mixture. I also omitted the salt and pepper. Thanks wifeyluvs2cook.

—MBKRH

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Nutrition

Calories
343 kcal
17%

Carbohydrates
2.2 g
< 1%

Cholesterol
433 mg
144%

Fat
31.8 g
49%

Fiber
0.2 g
< 1%

Protein
13 g
26%

Sodium
394 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Delicious Egg Salad for Sandwiches

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 343
** Calories from Fat: 286

% Daily Value *
** Total Fat 31.8g 49 %
** Saturated Fat 6.4g 32 %
** Cholesterol 433mg 144 %
** Sodium 394mg 16 %
** Potassium 159mg 4 %
** Total Carbohydrates 2.2g < 1 %
** Dietary Fiber 0.2g < 1 %
** Protein 13g 26 %
** Sugars 1.2g
** Vitamin A 14 %
** Vitamin C 2 %
** Calcium 7 %
** Iron 20 %
** Thiamin 7 %
** Niacin 23 %
** Vitamin B6 19 %
** Magnesium 5 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.