Tangy Egg Salad Sandwich - Kraft Recipes Top
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Tangy Egg Salad Sandwich

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What You Need

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Make It

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  • Boil the eggs for 12 to 15 minutes. Then run them under cold water to cool them down.
  • When the eggs have cooled to touch, peel and cut each egg in 3rds. Place them in a small chopper and chop medium to fine.
  • Place the celery and dill pickle in the chopper and chop until medium to fine pieces.
  • Put in a bowl and mix with the mayo and mustard. It needs to be a creamy chunky mixture so it will spread. Add salt and pepper if desired. Place in refrigerator until cold.
  • Place half the egg mixture on one side of the bread and half of the avocado on the other half. Place sprouts in the middle and close. Do the same for the other sandwich.

Special Equipment Needed


If you don't like as much mustard use a little less and add more mayo.

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