• Active Time 15m
  • Total Time 15m
  • Rating ****

Serves 2

There is something about egg salad on white bread that is unique and comforting. Just try this version and you'll be sold.


  • 4 large hard-boiled eggs, peeled (see note)
  • 1 medium celery stalk, diced
  • 1/4 cup diced red onion
  • 1/2 cup mayonnaise
  • Salt and pepper to taste
  • 4 slices white bread
  • Lettuce and sliced tomato (optional)


Cut one egg in half lengthwise. Place each halve flat side down on a cutting board and coarsely chop. Transfer the chopped egg to a medium bowl. Repeat with the remaining 3 eggs. Add celery, onion, and mayonnaise to bowl and stir. Season with salt and pepper.

Place half of the egg salad on a piece of bread. Top with lettuce and tomato, if desired. Add the top piece of bread, cut in half, and serve. Repeat for the remaining sandwich.

NOTE: To make hard-boiled eggs, place the eggs gently in a 2 1/2-quart saucepan two-thirds full of cold water. Do not drop them in or they may crack. Bring the water to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 12 minutes. Remove the eggs with a slotted spoon and plunge them into a bowl of very cold water to stop the cooking process and make them easier to peel.

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 1822

nutrition information per serving

716 calories; 57g total fat; 457mg cholesterol; 727mg sodium; 32g carbohydrates; 1g fiber; 18g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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