Egg Salad on Whole Wheat
Creamy, tangy egg salad with a hint of mustard and relish, piled high on hearty whole wheat bread, an old-fashioned breakfast that never goes out of style.
10minutes
2servings
280calories
14gprotein
$1.40per serving
Ingredients (serves 2)
- 6 Eggs
- 3 tablespoons Mayonnaise
- 1 tablespoon Dijon Mustard
- 2 tablespoons Pickles
- 2 slices Bread
- 1 Scallion
- Salt
- Black Pepper
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Save this recipeInstructions
- 1
Bring a pot of salted water to a boil and carefully lower eggs into the water with a spoon.
- 2
Cook eggs for 10 minutes, then remove to an ice bath and let cool for 5 minutes. Peel and chop coarsely.
- 3
In a bowl, mix chopped eggs with mayonnaise, mustard, pickles, scallion, salt, and pepper until creamy.
- 4
Toast bread until golden, spread egg salad on both slices, and serve immediately.
