Egg salad sandwich

Ingredients

• large eggs2 piece
• mayonnaise2 tbsp
• chopped celery1 tbsp
• chopped onion1 tbsp
• mustard1 tsp
• salt and pepperTo taste
• bread2 slice

Instructions

1. 1

   Step 1

   Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let stand for 10-12 minutes.

2. 2

   Step 2

   Drain the eggs and run under cold water until cool. Peel and chop the eggs.

3. 3

   Step 3

   In a bowl, combine chopped eggs, mayonnaise, celery, onion, mustard, salt, and pepper.

4. 4

   Step 4

   Serve on bread or toast.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg salad sandwich can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.