Egg Salad on Whole Wheat

Name: Egg Salad on Whole Wheat
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 Eggs; 3 tablespoons Mayonnaise; 1 tablespoon Dijon Mustard; 2 tablespoons Pickles; 2 slices Bread; 1 Scallion; Salt; Black Pepper

10minutes

2servings

$1.40per serving

14gprotein

Breakfast · American

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.

280 calories · Beginner · American · Breakfast

Vegetarian Quick & Easy

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Recipe code 6YGZ25 · enter it in Anychef

Ingredients

8 ingredients · serves 2about $2.80

6 Eggs
3 tablespoons Mayonnaise
1 tablespoon Dijon Mustard
2 tablespoons Pickles
2 slices Bread
1 Scallion
Salt
Black Pepper

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Instructions

Step 1 of 4
Bring a pot of salted water to a boil and carefully lower eggs into the water with a spoon.
Step 2 of 4
Cook eggs for 10 minutes, then remove to an ice bath and let cool for 5 minutes. Peel and chop coarsely.
Step 3 of 4
In a bowl, mix chopped eggs with mayonnaise, mustard, pickles, scallion, salt, and pepper until creamy.
Step 4 of 4
Toast bread until golden, spread egg salad on both slices, and serve immediately.