Egg Salad Sandwich Spread

Creamy, tangy, and delightfully versatile, this Egg Salad Sandwich Spread is the ultimate recipe for a quick and satisfying lunch. Crafted with perfectly boiled eggs, zesty Dijon mustard, and a hint of fresh herbs like chives and parsley, this classic spread is elevated with a splash of lemon juice for a bright, refreshing twist. Ready in just under 20 minutes, this easy-to-make spread is ideal for layering onto your favorite bread, croissants, or crackers. Whether you're preparing a hearty sandwich or a light brunch snack, this egg salad recipe is a flavorful, protein-packed option that's perfect for any occasion. Don’t forget—it can be stored in the refrigerator for up to three days, making it a meal-prep favorite! Keywords: egg salad, sandwich spread, quick lunch recipe, easy egg salad, protein-packed sandwich.

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

Ingredients

• 6 large Eggs
• 0.5 cup Mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons Fresh chives
• 2 tablespoons Fresh parsley
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Lemon juice

Directions

Step 1

Place the eggs in a single layer in a medium saucepan and cover them with water by about 1 inch.

Step 2

Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover it with a lid, and let the eggs sit for 10 minutes.

Step 3

After 10 minutes, transfer the eggs to a bowl of ice water and let them cool for 5 minutes. This makes peeling easier.

Step 4

Peel the eggs and chop them into small, bite-sized pieces or mash them lightly with a fork, depending on your preferred texture.

Step 5

In a large mixing bowl, combine the mayonnaise, Dijon mustard, chopped fresh chives, chopped fresh parsley, salt, black pepper, and lemon juice. Mix well to combine.

Step 6

Add the chopped eggs to the mixture and gently fold to coat the eggs evenly in the dressing. Be careful not to mash the eggs too much unless you prefer a smoother consistency.

Step 7

Taste the egg salad and adjust the seasoning with more salt, pepper, or lemon juice as needed.

Step 8

Serve the egg salad as a spread on bread, croissants, or crackers, or use it as a filling for sandwiches. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	454.2 grams (454.2g)

Amount per serving	% Daily Value*
Calories	1331

Total Fat 117.90g	151%
Saturated Fat 17.20g	86%
Polyunsaturated Fat 0.00g
Cholesterol 1234mg	411%
Sodium 2231mg	97%
Total Carbohydrate 27.00g	10%
Dietary Fiber 0.50g	2%
Total Sugars 1.30g
Protein 38.10g	76%

Vitamin D 246IU	1230%
Calcium 185mg	14%
Iron 6mg	33%
Potassium 498mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.3%

Protein: 11.5%

Carbs: 8.2%