Egg salad sandwiches
Soft, creamy egg salad with a little mustard and green onion, made from the cheapest protein in the store and ready to pack for 3 days of lunches.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.03 a serving
- 390 calories
- Good the next day
- Vegetarian
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 8 large eggs
- 2 green onions, thinly sliced
- ¼ cup mayonnaise
- 2 tsp Dijon mustard
- 8 slices white bread
- 1 cup green leaf lettuce, about 4 leaves (optional)
From your pantry
- ½ tsp salt
- ¼ tsp black pepper
- 1 pinch paprika (optional)
Each serving has about 390 calories, 17 g protein, 29 g carbs and 22 g fat, and costs about $1.03 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Lay the eggs in a medium in one layer and pour in cold water until it covers them by about an inch.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
on high. As soon as it , turn off the heat, cover the pot and leave the eggs in the hot water for 12 minutes.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Boil. Boiling means heating a liquid until big bubbles rise and break all over the surface. It’s the fastest way to cook pasta, potatoes and eggs, because it’s as hot as water gets.
How you’ll know: Bubbles are breaking across the whole surface, not just at the edges, and steam is rising.
High heatTimer: 12 min
Dolly’s tip: The gentle heat cooks the yolks all the way through without the gray-green ring.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Fill a bowl with cold water and ice. Move the eggs into it with a spoon and let them cool for 10 minutes.
Timer: 10 min
Dolly’s tip: Cold eggs peel much easier. Tap one all over on the counter and start peeling from the wide end.the eggs, drop them into a bowl and mash them with a fork until the whites are in small pieces.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
the green onions and add them to the eggs with the mayonnaise, mustard, salt and pepper. until everything is coated.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Taste and add more salt if it tastes flat.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Spread the egg salad over 4 slices of bread, add lettuce and of paprika, and top with the other slices.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Dolly’s tip: Packing it? Keep the egg salad in its own container with an ice pack and fill the bread at lunch. It keeps 3 days in the fridge.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
