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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 107.4
  • Total Fat: 8.2 g
  • Cholesterol: 216.7 mg
  • Sodium: 197.9 mg
  • Total Carbs: 1.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 6.2 g

View full nutritional breakdown of MAKEOVER: Paul's Egg Salad Sandwich (by PAULSTGEORGE) calories by ingredient
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MAKEOVER: Paul's Egg Salad Sandwich (by PAULSTGEORGE)

Submitted by: PAULSTGEORGE

View the original recipe for Paul's Egg Salad Sandwich


This recipe does not calculate in the nutritional factors of bread. This recipe does not calculate in the nutritional factors of bread.
Number of Servings: 6


    6 large eggs

    1-2 Tbs. mayonnaise (or Greek yogurt)
    Salt and pepper

    2 stalks celery, washed and chopped
    1/2 bunch chives, chopped

    A tiny squeeze of lemon juice
    2 small handfuls of lettuce
    8 slices of whole grain bread, toasted (optional)


Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking.

Crack and peel each egg, place in a medium mixing bowl.

Add the mayonnaise, lemon juice and a couple generous pinches of salt and pepper. Mash with a fork; but don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.

Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.

To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.

Serving Size: Makes 4 sandwiches

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