Egg Salad Sandwich
Classic creamy egg salad on toasted bread. One of the cheapest high-protein lunches you can make - under 80 cents per serving.
vegetarian30-minlunch
$1.01per serving
Instructions
1
Hard boil eggs: cover with cold water, bring to a boil, then cover and simmer 10 minutes.
2
Transfer to ice bath to cool completely. Peel and chop.
3
Mix chopped eggs with mayonnaise, dijon, and finely diced celery.
4
Season with salt, pepper, and paprika.
5
Stir in chives.
6
Divide between bread slices to make 3 sandwiches.
7
Serve immediately or refrigerate filling up to 3 days.
