Honestly, I used to think egg salad was so gross until I started trying deviled eggs. I really grew to love them, which then turned me on to egg salad. It basically tastes the same and its a cheap and easy sandwich for lunch that is all ready to go in the refrigerator.
There are tons of variations and you can get super creative with the ingredients, but here I have a simple, traditional recipe that is sure to taste delicious.
It's packed with protein, and stuffed between slices of whole wheat toast, it's filling and nutritious. Not to mention eggs are super cheap (great for college kids!) so this meal won't hurt your wallet by any means.
The recipe uses 6 eggs which makes about three sandwiches, potentially more depending on how big you stack them. It is a good idea to make extra so you have leftovers for lunch for the next couple days.
Yum yum yummmm!
Egg Salad
Ingredients:
6 eggs, hard boiled and shells removed
1/3 cup mayo
2 tsp dijon mustard
1/4 tsp cayenne pepper (optional for heat)
1/4-1/2 tsp paprika
salt and pepper to taste
few squirts of lemon juice
Directions:
Chop eggs into small pieces.
Mix in mayo and mustard and season with remaining ingredients.
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