Monday morning and another start to the work week. But nothing makes the day go faster for me than a lunch that I’m excited about- and I’m always excited about Egg Salad Sandwiches. Plus with Easter fast approaching there will be a surplus of hard boiled eggs around!
Basic Egg Salad Sandwich
Sometimes the most basic of sandwiches are the best. Trying to add too much flavor to something like eggs just takes away from the simplicity of the dish. Hard boiled eggs, mayo, mustard, horseradish and salt and pepper make up the majority of the sandwich. Sprouts add some nice color, flavor and texture.
Note: This recipe calls for a hint of spice, in the form of horseradish sauce, but feel free to omit if you dislike heat.
To “dress up” your sandwich a bit, try cutting off the ends so that every bite is full of egg salad and not so much bread.
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Sandwiches
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- 3 Eggs hard boiled
- 2 Tbsp. Mayo
- 1 Tbsp. Mustard, yellow
- 1/4 tsp. Prepared Horseradish
- 5 slices Bread wheat or pumpernickel
- Sprouts, onion or broccoli optional
- Salt and Pepper to taste
Ingredients
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- Remove shell from your hardboiled eggs. Remove yolks and mince egg whites into little pieces.
- In a bowl mix together mustard, mayo, horseradish and egg yolks until you have a thick paste. Add in minced egg whites. Mix together. Add salt and pepper as desired.
- Spread about half of the egg mixture on on slice of bread. Top with a thin layer of sprouts. Top with second slice of bread. Slice in half and serve.