Egg Salad Sandwich


Are you tired of your same old PB&J at work or school? Are you looking for a Friday meal for Lent? Do you just want a yummy recipe to try? Perfect! I’ve taken this recipe from my mom and changed it a little. The recipe for my egg salad can be altered to preference. The serving size depends on how many eggs you cook. It’s super simple and only has 5 ingredients!




  • ~1 cup of Mayonnaise
  • 2 tsp Mustard
  • 8 Hard Boiled Eggs
  • 1/2 cup of Celery
  • 1/2 cup of Red Onion


  1. Place eggs into a pot and add water to just cover them. Bring the water to a boil and let it simmer for 8 minutes. Take off the heat to let the eggs sit in the pot for another 8 minutes.  Pour out hot water and rinse eggs with cold water. I like to put ice cubes in the pot to really help the eggs cool down.
  2. Chop up your celery and red onion. I chop about 1/2 cup of each when using 8 eggs. Add more of less if you like or depending on how many eggs you use.
  3. Slice eggs into cubes. (It’s really handy to have an egg slicer tool for this part)
  4. Combine your cubed eggs, chopped celery and onion into a mixing bowl. To the bowl you want to add the mustard (I use Djion mustard) and about a 1 cup of mayo. Add more mayo to thicken mixture, if desired.
  5. Once mixed together add salt and pepper to taste.
  6. Toast up some bread, add a good helping of egg salad, and enjoy!

What type of sandwich is your go-to? Let me know in the comments below.


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