Back-to-School Egg Salad Sandwich
A protein-packed, delicious egg salad sandwich perfect for back-to-school lunches. Easy to prep and loved by all!
Ingredients
- 12 large eggs, hard-boiled
- 1/2 cup mayonnaise
- 1 tsp yellow mustard
- 1/4 tsp celery seed
- 1/4 tsp paprika
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1/4 cup green onion, diced
- 1/4 cup cooked bacon, crumbled
- 2 tbsp shallot, chopped optional garnish
- bread of choice croissant, whole wheat, etc.
Instructions
- Boil the eggs: Place eggs in a single layer in a pot, cover with water (about 1/2 inch above eggs). Bring to a boil, then cover and remove from heat. Let sit 14 minutes. Meanwhile, prepare a bowl of ice water.
- Cool & peel: Transfer eggs to the ice water bath with a slotted spoon. Cool 1-2 minutes, then peel under cold water. Pat dry and chop.
- Mix the salad: In a large bowl, combine chopped eggs, mayonnaise, mustard, celery seed, paprika, salt, pepper, green onion, and bacon. Stir gently until well blended.
- Assemble: Scoop about 1 cup of egg salad onto your bread (add lettuce, tomato, or any extras you like). Serve immediately or refrigerate for later.
Notes
Nutrition per serving (egg salad only):
Calories: 326 | Total Carbs: 3g | Net Carbs: 3g | Fats: 28g | Protein: 14g
Note: Add bread nutrition separately based on your preference.
Calories: 326 | Total Carbs: 3g | Net Carbs: 3g | Fats: 28g | Protein: 14g
Note: Add bread nutrition separately based on your preference.
