Ingredients
Scale
- 2 hard-boiled eggs, peeled and chopped
- 2 scallions (white and green parts), finely chopped
- 2 tablespoons Dijon mustard
- Salt and black pepper, to taste
- 4 slices whole grain bread, toasted
- 2 pieces lettuce (butter lettuce or romaine work great)
Instructions
- Chop the hard-boiled eggs into bite-sized pieces and place them in a medium bowl.
- Add the finely chopped scallions and Dijon mustard to the eggs.
- Mix everything together until well combined, then season with salt and pepper to taste.
- Toast the whole grain bread slices until golden brown.
- Place a piece of lettuce on two bread slices, then divide the egg salad mixture evenly between them.
- Top with the remaining lettuce and bread slices, press gently, and serve immediately.
Notes
- For perfectly hard-boiled eggs, place eggs in a pot of cold water, bring to a boil, then remove from heat and let sit covered for 10-12 minutes before cooling in ice water.
- Yellow mustard or spicy brown mustard can replace Dijon if that’s what you have available.
- This recipe easily doubles or triples for meal prep or feeding a crowd.
- If you don’t have scallions, finely diced red onion or chives work as substitutes.
- Toast the bread right before assembling to keep your sandwich crispy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 185 mg