Comida Kraft
Recipe Box

Easy Egg Salad Sandwich

Prep Time
20
min.
Total Time
20
min.
Servings

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

Tap or click steps to mark as complete

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

Shortcut

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.

Servings

  • 4 servings, 1 sandwich each

Nutritional Information

Serving Size 4 servings, 1 sandwich each
AMOUNT PER SERVING
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

Rated 4 out of 5 by from I really enjoy egg salad, but had never had it with celery. I really enjoy egg salad, but had never had it with celery. I used regular mustard and mixed it with the Miracle Whip, then mixed with the other ingredients. I also used a dash of onion powder. Very Tasty! The recipe was just the right amount for my small family.
Date published: 2007-04-09
Rated 5 out of 5 by from I had to make a lot of Egg Salad so I made your recipe, then made it without the green pepper and... I had to make a lot of Egg Salad so I made your recipe, then made it without the green pepper and put finely chopped OLIVES instead and added a small amount of chopped pimento. I must say, though, I thought yours had more flavor and definately less sodium.
Date published: 2007-04-09
Rated 5 out of 5 by from Exactly what I was looking to make after Easter with my left over eggs. Exactly what I was looking to make after Easter with my left over eggs. This recipe was fast and easy. I suggest seperating the yoke and chop the white. Makes for a hefty sandwich everyone will love.
Date published: 2003-04-30
Rated 4 out of 5 by from Tried it using about 1/3 cup mayo, green onion, and dijon mustard, about 1 tsp. 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.
Date published: 2008-09-21
Rated 2 out of 5 by from I do not like celery and green pepper in the egg salad. 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.
Date published: 2008-09-03
Rated 1 out of 5 by from I THOUGHT THIS WOULD BE GOOD, THEN FOUND OUT FROM THE FIRST FEW BITES IT WASENT. I THOUGHT THIS WOULD BE GOOD, THEN FOUND OUT FROM THE FIRST FEW BITES IT WASENT. THE INGREDIENTS NEEDS TO BE NOT SO CHUNCKY AND NEEDS ALITTLE BIT MORE FLAVOR
Date published: 2006-10-04
Rated 4 out of 5 by from This is the way that I have always made my egg salad minus the peppers. This is the way that I have always made my egg salad minus the peppers. Always loved it and it is also good on crackers.
Date published: 2007-04-09
Rated 4 out of 5 by from my kids really liked this sandwich they ask for it alot will be making it more for a quick lunch my kids really liked this sandwich they ask for it alot will be making it more for a quick lunch
Date published: 2007-10-15
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