Comida Kraft
Recipe Box

Easy Egg Salad Sandwich

(21) 15 Reviews
Prep Time
Total Time

4 servings, 1 sandwich each

Sometimes a sandwich is just a sandwich. And sometimes it’s toast filled with crunchy, creamy egg salad. A classic, made right.

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What You Need

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Make It

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  • Mix eggs, celery, green peppers, dressing and mustard.
  • Top 4 of the toast slices with egg mixture; cover with remaining toast slices.


Use an egg slicer to quickly chop hard-cooked eggs. Slice each egg in one direction and then carefully rotate the egg 90° and slice again.

Special Extra

Add 1/4 cup finely chopped red peppers and 1/4 tsp. chili powder to the egg mixture before spreading onto the toast slices.


  • 4 servings, 1 sandwich each

Nutritional Information

Serving Size 4 servings, 1 sandwich each
Calories 260
Total fat 11g
Saturated fat 2.5g
Cholesterol 220mg
Sodium 450mg
Carbohydrate 29g
Dietary fiber 2g
Sugars 4g
Protein 11g
% Daily Value
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • bethyroonie |

    It was okay.

  • kdonofrio |

    Tried it using about 1/3 cup mayo, green onion, and dijon mustard, about 1 tsp. Had it on whole grain bread with romaine lettuce. Can also put a little curry powder in it. Very good.

  • scwalter1 |

    I do not like celery and green pepper in the egg salad. What you should try is adding tartar sauce to the egg salad. It tastes really good and jazzes it up a little.

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