Egg Salad Sandwich

servings
Makes 2 sandwiches
prep time
15 minutes
cook time
30 minutes
Rustic style egg salad sandwich on a wooden table, garnished with herbs. Horizontal view.

A delicious egg salad sandwich presented on a rustic wooden table, garnished with fresh herbs.

This recipe is from The Fresh Egg Cookbook by Jennifer Trainer Thompson, published by Storey Publishing, LLC.

Ingredients

  • •4 hard-boiled eggs, peeled
  • •¼ cup mayonnaise
  • •1 celery stalk, string removed, diced
  • •½ small yellow onion, minced
  • •½ red bell pepper, finely diced
  • •2 teaspoons Dijon mustard
  • •Salt and freshly ground black pepper
  • •4 slices whole-grain bread
  • •Lettuce

Preparation

  1. Coarsely chop the eggs or lightly mash them in a medium bowl. Add the mayonnaise and blend. Add the celery, onion, bell popper, mustard, and salt and pepper to taste.

    Toast the bread, place some lettuce on two slices, top with the egg salad, and then top with the remaining two slices of bread. Serve immediately.

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About the author

Jennifer Trainer Thompson was born in Boston, Massachusetts. She attended Earlham College and graduated with a B.A. in English literature from Tufts University. She landed her first book contract at age 23. She writes about what interests her, which has led her down the path of the unified field theory, beer, hot sauces, travel, traditions, contemporary art, and chickens. She lives in the Berkshires. Find her at http://jumpupandkissme.wordpress.com.
Jennifer Trainer Thompson

Jennifer Trainer Thompson

Jennifer Trainer Thompson is the author of "The Fresh Egg Cookbook" from Storey Publishing, 2012.

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