PlumTally
Creamy Egg Salad and Lettuce Sandwich

Creamy Egg Salad and Lettuce Sandwich

A creamy, lightly seasoned egg salad sandwich layered with crisp romaine lettuce on soft white bread. It makes a quick, satisfying small lunch.

  • celery
  • egg salad
  • lunch
  • quick
  • sandwich
  • small lunch
  • stovetop
  • vegetarian

$2.00

Per Serving

$2.00

Total

30 min

Prep

10 min

Cook

15 min

Difficulty

medium

Ingredients and shopping

Servings

  • 2 countLarge eggs
  • 1 cupRomaine lettuce
  • 2 tablespoonsCelery
  • 2 tablespoonsMayonnaise
  • 1/2 teaspoonDijon mustard
  • 1/2 teaspoonLemon juice
  • 1/8 teaspoonFine salt
  • 1 pinchGround black pepper
  • 2 slicesStore-bought white sandwich bread

Romaine lettuce, rinsed, thoroughly dried, and torn into bread-sized pieces · 1 Cup

Romaine Lettuce (opens in a new tab)

17%

In recipe$0.47
To buy$2.79
Details
1 ct$2.79 per packageBuy 1Package use: 17%Product matchEstimated

Store-bought white sandwich bread · 2 Count

Bimbo Soft White Bread (opens in a new tab)

10%

In recipe$0.30
To buy$2.99
Details
Bimbo · 20 oz$2.99 per packageBuy 1Package use: 10%Product matchEstimated

Large eggs · 2 Count

Eggland's Best Classic Large White Eggs (opens in a new tab)

8%

In recipe$0.77
To buy$9.29
Details
Eggland's Best · 24 ct$9.29 per packageBuy 1Package use: 8%Product matchEstimated

Celery, finely diced · 2 Tablespoon

Fresh Cut In Store Diced Celery (opens in a new tab)

4%

In recipe$0.18
To buy$3.99
Details
10 oz$3.99 per packageBuy 1Package use: 4%Product matchEstimated

Mayonnaise · 2 Tablespoon

Duke's® Real Mayonnaise, 48 oz Jar, Smooth & Creamy Mayo (opens in a new tab)

Sale

2%

In recipe$0.18
To buy$8.49
Details
Duke's · 48 fl oz$8.99
Sale
$8.49 per packageBuy 1Package use: 2%Product matchEstimated

Dijon mustard · 0.5 Teaspoon

Maille Original Dijon Mustard (opens in a new tab)

1%

In recipe$0.07
To buy$5.79
Details
Maille · 7.5 oz$5.79 per packageBuy 1Package use: 1%Product matchEstimated

Lemon juice · 0.5 Teaspoon

ReaLemon 100% Lemon Juice, 15 fl oz bottle (opens in a new tab)

1%

In recipe$0.02
To buy$2.79
Details
ReaLemon · 15 oz$2.79 per packageBuy 1Package use: 1%Product matchEstimated

Ground black pepper · 0.06 Teaspoon

Kroger® Pure Ground Black Pepper Shaker (opens in a new tab)

0%

In recipe$0.01
To buy$5.99
Details
Kroger · 4 oz$5.99 per packageBuy 1Package use: 0%Product matchEstimated

Fine salt · 0.13 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz (opens in a new tab)

0%

In recipe$0.00
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 0%Product matchEstimated
5% used in this recipe$42.11 unused

Steps

Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Centered stainless-steel saucepan with a long handle on a neutral light-gray studio background.Saucepan
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered stainless-steel fork on a neutral light-gray background.Fork
Centered transparent measuring cup with a handle and pouring spout on a neutral light background.Measuring cup
1

Prepare the celery and romaine

Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board

Finely dice enough celery to measure 2 tablespoons. Rinse and thoroughly dry the romaine, then tear it into bread-sized pieces; refrigerate it while the eggs cook.

Use a stable cutting board and keep fingers clear of the knife blade while chopping.

2

Boil and rest the eggs

Centered stainless-steel saucepan with a long handle on a neutral light-gray studio background.Saucepan

Place the eggs in the saucepan and cover them with cold water by 1 inch. Bring to a full boil over medium-high heat. Cover the pan, remove it from the heat, and let the eggs stand for 10 minutes.

Cook the eggs until both the whites and yolks are fully set.

Use caution around the boiling water and hot saucepan.

3

Cool, peel, and dry the eggs

Centered stainless-steel saucepan with a long handle on a neutral light-gray studio background.Saucepan

Drain the hot water and cool the eggs under cold running water for 2 to 3 minutes. Peel the eggs and pat them dry.

Handle the hot eggs and drained water carefully while cooling and peeling.

4

Chop and mash the eggs

Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered stainless-steel fork on a neutral light-gray background.Fork

Coarsely chop the eggs and place them in the mixing bowl. Mash with a fork, leaving a few small pieces for texture.

Use a stable cutting board and keep fingers clear of the knife blade while chopping.

5

Mix the egg salad

Centered stainless steel mixing bowl on a neutral light background.Mixing Bowl

Stir in the celery, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until creamy and evenly combined.

6

Assemble and serve the sandwich

Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board

Arrange half the romaine on one bread slice. Spread the egg salad evenly over it, top with the remaining romaine, and close the sandwich with the second bread slice. Cut in half and serve immediately.

Use a stable cutting board and keep fingers clear of the knife blade while cutting the sandwich.

7

How did it turn out?

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Recipe facts

Cuisine
American

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