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Egg Salad Sandwich

Delicious Egg Salad Sandwich with a Tangy Twist

This Egg Salad Sandwich is a quick and protein-packed meal, featuring a flavorful twist with pickle juice.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 7 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 large Eggs steamed
  • 1 stalk Celery finely diced
  • 4-6 stalks Scallions sliced
  • 1/4 cup Mayonnaise or Greek yogurt for a lighter option
  • 2-3 tablespoons Pickle Juice to taste
  • 1 teaspoon Salt to taste
  • 1 teaspoon Pepper to taste
For Serving
  • 4 slices Bread fresh, soft
  • 1/2 cup Sprouts optional topping

Equipment

  • Steamer pot
  • Mixing bowl
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Steam the eggs in a steamer basket over boiling water for 10 minutes.
  2. Transfer the eggs to an ice bath for 5-7 minutes.
  3. Finely dice the celery and slice the scallions.
  4. Mix the diced celery, sliced scallions, mayonnaise, and pickle juice in a bowl.
  5. Chop the cooled eggs and fold them into the dressing gently.
  6. Spread the egg salad on bread slices and add sprouts if desired, then serve.

Nutrition

Serving: 1sandwichCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Adjust pickle juice and seasoning to your preference. Fresh ingredients enhance flavor.

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