Photo: Anna Pelzer
Egg Salad Sandwiches
9 ingredients
openrecipes
Proust had his tea and madeleines, but for many Americans, one bite of an egg salad sandwich, with a filling that dribbles out between the bread slices, is what transports them back to their childhood. Allowing the whole eggs to stand in the hot water, rather than boiling them, ensures against rubbery whites and gray-green yolks.
Estimated Nutrition (whole recipe, rough)
779
Calories
25g
Protein
20g
Fat
125g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 large eggs
- 1/2 cup mayonnaise (purchased, or see recipe at left), plus more for the bread
- 2 small stalks celery, finely chopped
- 2 small green onions, white and green parts, finely chopped
- 1 Tbs. minced fresh flat-leaf parsley
- 1 tsp. Dijon mustard
- Kosher salt and freshly ground pepper
- 8 slices good-quality white bread
- 4 leaves butter lettuce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes