By: Jodie Shield, MED, RDN

Not sure what to do with all of those left over Easter eggs?  You’ll have everyone hoppin’ to the table with this tasty sandwich.  It’s a classic egg salad recipe adapted from the Joy of Cooking.  I’ve gone ahead and lightened it up a bit.  Spread it on toasted whole grain bread and add a leaf of romaine lettuce for extra crunch. What’s your favorite egg salad recipe?  Do tell.

Classic Egg Salad

(Makes 4 servings)


  • 6 hard-boiled eggs, finely chopped
  • 1/4 to 1/3 cup of mayonnaise (made with olive oil)
  • 2 tablespoons onions, finely chopped  (optional)
  • 2 tablespoons celery, finely chopped (optional)
  • Salt and ground black pepper to taste
  • Pinch of Curry powder (optional)


  1. Combine all of the ingredients in a medium-size bowl:
  2. Refrigerate all of the the egg salad ingredients until cold.  Serve the egg salad on toasted whole grain bread with romaine lettuce.

Nutrition Information (without bread and romaine lettuce): 219 calories, 10 grams protein, 1 gram carbohydrate, 19 grams fat, 4 grams saturated fat, 285 milligrams cholesterol, 0 grams fiber, 171 milligrams sodium


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