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Egg Salad Sandwich

Egg Salad Sandwich

Servings: 4 people


  • 6 large hard steamed eggs chilled and peeled
  • 1/4 cup mayo
  • 1 lemon zested and juiced
  • 1/3 cup finely diced celery (about 1 small stalk)
  • 1/4 cup finely diced scallions white and pale green parts only (about 2 scallions)
  • 1 tbsp fresh parsley leaves, minced
  • kosher salt
  • freshly ground black pepper
  • sandwich makings (bread, lettuce, tomatoes, etc)


  • Combine eggs, mayo, lemon juice, celery, scallions, and parsley in a medium bowl. Using a whisk, smash until eggs are reduced to your desired consistency.
  • Season generously with salt and pepper. Serve with tomato slices, lettuce, and bread to make sandwiches, or store in a sealed container in the refrigerator for up to 3 days.
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