Egg Salad Baguette recipe - ingredients, nutrition and when to eat it
Boiled eggs are mixed with mayonnaise and vegetables, then tucked into a crisp baguette.
Boiled eggs are mixed with mayonnaise and vegetables, then tucked into a crisp baguette. It’s mild and savory, with a pleasant crunch from the celery and onion, making it a good simple lunch or light dinner.
Bread & brunch · 15 minutes to cook
Nutrition (per 275.3g serving): 547.2 kcal · protein 23g · carbohydrate 55.4g · fat 24.4g · sodium 666.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the onion tastes too sharp, soak it in cold water for 5 minutes, then squeeze it dry before adding it.
Tips: Making the egg salad with chilled eggs gives it a more even texture when mixed with the mayonnaise.
Tips: Toast the baguette just before eating so it stays crisp on the outside and moist inside.
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Ingredients (1 serving)
- Baguette — 0.3 pc
- Egg — 2 pc
- Mayonnaise — 1.5 Tbsp
- Celery — 0.3 pc
- Onion — 0.1 pc
- Leaf lettuce — 2 sheet
- Ground black pepper — 0.1 tsp