Ingredients for Egg Salad Sandwich Spread
- 6 hard-boiled eggs
- 1/2 cup mayonnaise
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped green onions
- 1/4 cup chopped carrot
- 1/4 teaspoon salt and 1/8 teaspoon black pepper (or to taste)
- 1/4 cup chopped sweet pickle relish (optional)
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How to Make Egg Salad Sandwich Spread
- Hard-boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain hot water and run cold water over eggs until cool enough to handle.
- Chop the eggs: Once cool, peel and chop the eggs into small pieces.
- Combine ingredients: In a medium bowl, combine the chopped eggs, mayonnaise, mustard, celery, onion, salt, and pepper. Mix well until everything is thoroughly combined.
- Adjust seasoning: Taste and adjust seasoning as needed. Add more salt, pepper, or mustard to your liking.
- Spread and serve: Spread the egg salad mixture onto lightly toasted bread slices. Add any desired toppings such as lettuce, tomato, or bacon.
- Enjoy! Store leftover egg salad in an airtight container in the refrigerator for up to two days.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
8g
Fat
10g
Carbs
1g
