Egg Salad Sandwiches With Celery And Fresh Chives
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 25 min · vegetarian, dairy-free
735 cal
28g protein
50g carbs
47g fat
per serving · estimated
Ingredients
- 6 large eggs
- 1/2 cup plus 1 tbsp mayonnaise
- 2 ribs, minced celery
- 3/4 tbsp Dijon mustard
- 4 slices white sandwich bread
- 3 tbsp, snipped fresh chives
- 2 leaves green leaf lettuce
- 1 oz kettle potato chips
- 2 tsp total salt, black pepper and paprika
Method (tap to check — screen stays awake)
- Lower the eggs into boiling water, cook exactly 10 minutes, then move them straight to ice water so the yolks stay bright and no gray ring forms.
- Peel under running water and chop the eggs coarsely; big pieces of white are what separates good egg salad from paste.
- Fold in the mayonnaise, mustard, celery, chives, salt and pepper, mashing only a few yolks to bind the rest.
- Chill 5 minutes so the salad holds its shape on a spoon.
- Lay lettuce on four slices of bread, mound on the egg salad, and dust with paprika before closing.
- Cut on the diagonal and serve with chips.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.