If you’re looking for a simple, satisfying lunch that’s packed with protein, look no further than these delicious egg salad sandwiches. They’re easy to make, wonderfully flavorful, and a great way to use up extra hard-boiled eggs. What’s more, they’re endlessly adaptable, so you can customize them to suit your taste preferences.
Herby Avocado Egg Salad Sandwiches
If you’re a fan of avocado, you’ll love this version of egg salad. The addition of ripe, creamy avocado adds a rich, velvety texture to the sandwich, and the fresh herbs provide a burst of flavor. Here’s what you’ll need to make them:
Ingredients:
- 6 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, pitted and mashed
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 8 slices bread of your choice
Instructions:
- In a large bowl, combine the chopped eggs, mashed avocado, mayonnaise, Dijon mustard, cilantro, parsley, salt, and pepper. Mix well to combine.
- Toast the bread slices in a toaster or under the broiler until lightly browned.
- Spoon the egg salad mixture onto 4 slices of bread, and top with the remaining bread slices to form sandwiches.
- Serve immediately, or wrap the sandwiches tightly in plastic wrap and store them in the refrigerator until ready to eat.
Classic Egg Salad
If you prefer a more traditional version of egg salad, this classic recipe is sure to satisfy. Creamy and flavorful, it’s perfect for a quick lunch or an easy supper. Here’s what you’ll need:
Ingredients:
- 6 hard-boiled eggs, peeled and chopped
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
- 8 slices bread of your choice
Instructions:
- In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, parsley, chives, salt, and pepper. Mix well to combine.
- Toast the bread slices in a toaster or under the broiler until lightly browned.
- Spoon the egg salad mixture onto 4 slices of bread, and top with the remaining bread slices to form sandwiches.
- Serve immediately, or wrap the sandwiches tightly in plastic wrap and store them in the refrigerator until ready to eat.
Whether you prefer the herby avocado version or the classic recipe, these egg salad sandwiches are sure to satisfy. They’re quick, easy, and a great way to enjoy a protein-packed lunch that’s both delicious and nutritious.
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