Egg Salad Sandwiches

  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 0m
  • Ready In : 15m

These are so simple, with ingredients you most likely always have on hand.


  • 4 jumbo or 6 medium hard boiled cage-free eggs, chilled
  • 2 stalks organic celery, chopped in small pieces
  • 1/4 heaping tsp. whole small grain mustard or you can use 1/8 - 1/4 tsp. dry mustard
  • 3 T. Mayonnaise, homemade is best if possible
  • Salt and pepper to taste
  • 4 slices whole wheat toast


Step 1

Peel eggs and cut into medium size chunks; add to a mixing bowl. Carefully fold in celery, mustard, mayonnaise, salt and pepper. Don't over mix or it will become too mushy. Place in freezer for a few minutes to make sure mixture is really cold.

Step 2

Toast whole wheat toast until crispy and then spread with egg mixture for sandwiches. Serve. *If you don't have whole grain mustard you can use 1/8 tsp. dry mustard.

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