Ingredients
Scale
- 8 large eggs
- ½ cup mayonnaise (can be light – see notes)
- 1 tablespoon pickle juice (see notes)
- 2 teaspoons dry mustard (or dijon mustard)
- 1 medium celery stalk (finely diced)
- 2 green onions (finely minced)
- ¼ teaspoon each: salt and pepper
- 8 slices sandwich bread
- 4 tablespoons butter (at room temperature)
- 8 leaves butter lettuce
Instructions
- Place the eggs in a medium pot and cover them with 1 inch of water. Bring the pot to a boil over high heat for 1 minute, then remove from heat and let rest, covered, for 10 minutes.
- After 10 minutes, drain the pot and cover the eggs with cold water, changing it a few times to cool them. Once cooled, peel the eggs and rinse them under running water to remove any leftover shell.
- Cut the eggs in half, scoop out the yolks into a large bowl, and finely mince the egg whites.
- To the bowl with the yolks, add mayonnaise, pickle juice, Dijon mustard, celery, green onions, salt, and pepper. Mix well and stir in the minced egg whites.
- Butter the bread, place 2 leaves of butter lettuce on four slices, top with the egg salad, and cover with another slice of bread.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to adjust the mayonnaise to your taste; light mayo can be a healthier option.
Add chopped pickles or herbs for extra flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 410
- Sugar: 2g
- Sodium: 674mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 373mg