30m$1.97Creamy 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.
- Cuisine
- American
Shopping options
Mayonnaise
2 Tablespoon
Duke's® Real Mayonnaise, 48 oz Jar, Smooth & Creamy Mayo
2%
Large eggs
2 Count
Eggland's Best Classic Large White Eggs
8%
Ground black pepper
0.06 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
0%
Dijon mustard
0.5 Teaspoon
Maille Original Dijon Mustard
1%
Lemon juice
0.5 Teaspoon
Santa Cruz Organic Pure Lemon 100% Juice Bottle
1%
Celery, finely diced
2 Tablespoon
Fresh Cut Celery Diced
4%
Store-bought white sandwich bread
2 Count
Bimbo Soft White Bread
10%
Romaine lettuce, rinsed, thoroughly dried, and torn into bread-sized pieces
1 Cup
Romaine Lettuce
17%
Fine salt
0.13 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Cost Summary
· only what you use
per serving · 1 serving
Cook this recipe
- Large eggs-2 count
- Romaine lettuce-1 cup
- Celery-2 tablespoons
- Mayonnaise-2 tablespoons
- Dijon mustard-0.5 teaspoons
- Lemon juice-0.5 teaspoons
- Fine salt-0.13 teaspoons
- Ground black pepper-0.06 teaspoons
- Store-bought white sandwich bread-2 slices
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.
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.
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.
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.
Stir in the celery, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until creamy and evenly combined.
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.
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