Egg Salad Sandwich recipe - ingredients, nutrition and when to eat it
A soft sandwich made with mashed boiled eggs, mayonnaise, and crisp vegetables between slices of white bread.
A soft sandwich made with mashed boiled eggs, mayonnaise, and crisp vegetables between slices of white bread. It’s great for breakfast or a light lunch, and its mild, savory flavor pairs well with coffee or tea.
Bread & brunch · 15 minutes to cook
Nutrition (per 234g serving): 419.4 kcal · protein 19.6g · carbohydrate 35.5g · fat 21.7g · sodium 723.8mg
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 dry it before adding.
Tips: Let the eggs cool completely before mixing so the mayonnaise doesn’t become runny and the salad holds together better.
Tips: Lightly toast the bread for a crisp outside and soft inside.
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Ingredients (1 serving)
- Sandwich bread — 2 sheet
- Egg — 2 pc
- Mayonnaise — 1 Tbsp
- Lettuce — 2 sheet
- Cucumber — 0.3 pc
- Onion — 0.3 pc
- Prepared mustard — 0.5 tsp
- Ground black pepper — 0.2 tsp
- Salt — 0.1 tsp