Description
Lunch box egg salad sandwiches deliver a delightful combination of creamy egg salad nestled between soft bread, making lunchtime a joy. This easy recipe is perfect for busy days, school lunches, or picnics in the park. With protein-packed eggs and customizable flavors, this sandwich is sure to please everyone. Enjoy the nostalgia of this classic dish with every bite.
Ingredients
Scale
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 cup finely chopped celery
- Salt and pepper to taste
Instructions
- Boil the eggs by covering them with water in a saucepan. Bring to a boil over medium heat, cover, and remove from heat. Let sit for 12 minutes before draining and cooling under cold water.
- Peel and chop the cooled eggs into bite-sized pieces. In a mixing bowl, combine eggs with mayonnaise and mustard until well blended.
- Fold in chopped celery along with salt and pepper to taste.
- Spread the egg salad mixture on one slice of bread (or two). Top with another slice and press gently.
- Cut diagonally or into fun shapes using cookie cutters for kids.
- Serve immediately or pack into lunch boxes for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 290
- Sugar: 2g
- Sodium: 610mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 370mg
Keywords: - For extra crunch, consider adding diced pickles or onions. - Substitute Greek yogurt for mayonnaise for a lighter option. - Fresh herbs like dill or chives can elevate the flavor profile.