Breastfeeding Friendly Egg Salad Sandwich
Total time37 min
Prep time15 min
Cook time12 min
4.8(25)
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Learn more →Ingredients
4 servings
- 8 large eggs
- ⅓ cup mayonnaise
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- 2 stalks celery, finely diced
- 2 tbsp red onion, finely minced
- 1 tbsp fresh chives, thinly sliced
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp paprika
- 8 slices sandwich bread, toasted
For serving
- 4 leaves romaine or butter lettuce (optional)
- 4 slices tomato (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from heat, cover, and let sit for 11 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes, until fully chilled. Peel the eggs under running water.
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