Egg Salad Sandwich

Delicious and creamy, this easy egg salad recipe is perfect for quick and easy lunches throughout the week. Low in carbs and high in protein, it’s perfect for meal prep!

📝 Ingredients

• 6 Tablespoon mayonnaise
• 2 teaspoon Dijon mustard
• 2 teaspoon fresh lemon juice
• 8 large eggs (hard boiled, peeled and cut in small cubes)
• 1 stalk celery (diced small)
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh dill
• 1/4 teaspoon Salt
• 1/8 teaspoon freshly ground black pepper
• Red onion (thinly sliced, for serving)
• Green leaf lettuce (for serving)
• 8 slices bread (I used gluten-free bread)

👨‍🍳 Instructions

1. 1In a medium bowl, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice, until smooth.
2. 2Gently fold in the chopped eggs, celery, green onions, and dill. Season with salt and pepper to taste.
3. 3Assemble the egg salad between two slices of bread, green leaf lettuce, and topped with thinly sliced red onions (optional).
4. 4Store leftover egg salad in the refrigerator for up to 5 days.