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Egg Salad Sandwich

Charlie
This egg salad is the perfect sandwich for any occasion. You can dress it up for visitors or throw it together when you're busy.
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Cook Time 15 minutes
Total Time 15 minutes
Course Appetizer, Breakfast, Dinner, lunch, main, Main Course, Side Dish, Snack
Cuisine American, Barbecue, bbq, dinner, grill, lunch
Servings 4 servings
Calories 325 kcal

Ingredients
  

  • 6 whole Eggs
  • 1/4 cup Mayo
  • 1/2 tbsp Dijon Mustard
  • 1/4 tsp Grainy Mustard
  • 1 tbsp diced Pickles
  • 8 slices Sliced White Bread Sourdough, or A French Stick
  • 1 tbsp Parsley to Garnish

Instructions
 

  • Gently place eggs into a saucepan and cover with water. Bring the water to a rapid for about 5 minutes. Then remove eggs from heat tightly and cover with a lid. Let the pan sit for 10 minutes. Place the eggs into a bowl with cold water. Allow to sit for a few minutes, crack and peel.
  • Roughly chop the eggs and place them in a bowl with the mayo, mustard, salt, and pepper.
  • Add a large tablespoon of egg mixture to a slice of bread and make a sandwich; toast the bread beforehand if you prefer some crunch. You can add extras like lettuce, chives, and pickles if you like.
Keyword Eggs, sandwich