Classic Egg Salad Sandwich

Ouadie Rhabbouron

  • Peel Eggs – Gently tap and roll eggs to crack shell. Peel under cool running water, being careful not to damage eggs.

  • Chop Eggs – Cut peeled eggs into quarters or chunks.

  • Make Salad – In a bowl, combine chopped eggs with mayonnaise, Dijon mustard, parsley, salt, pepper, and paprika. Gently fold together until creamy and well combined.

  • Toast Bread – Lightly butter and toast bread until golden and crispy.

  • Assemble – Spread generous portion of egg salad on one slice of toast. Layer with fresh lettuce and tomato slices on top.

  • Top – Place second slice of toast on top.

  • Serve – Cut diagonally and serve immediately. Enjoy!

    • Nutritional Information (Per Sandwich, Serves 1)

    • Calories: ~520 kcal

    • Total Fat: 38g

    • Saturated Fat: 7g

    • Cholesterol: 372mg

    • Sodium: 620mg

    • Carbohydrates: 24g

    • Protein: 18g

    Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: ~35 minutes

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