How To: Make Betty's egg salad sandwich recipe

Make Betty's egg salad sandwich recipe

As usual, Betty does a great take on a conventional sandwich recipe. Take special note of her use of paprike: it's the spice that brings it all together!


6 hard-boiled eggs, peeled and finely chopped 1/2 cup finely chopped celery
1 tablespoon minced onion
1/3 cup mayonnaise
1 teaspoon honey mustard
paprika, to taste
salt, to taste
black pepper, to taste
lettuce leaves, washed, and dried with paper towel about 8 Slices of bread (your choice--whole wheat, white, etc. I used Arnold Sandwich Thins, plus 100% whole-wheat bread for the two sandwiches that I demonstrated.)

In a medium bowl, place 6 chopped eggs, 1/2 cup chopped celery, 1 tablespoon minced onion, 1/3 cup mayonnaise, 1 teaspoon honey mustard, paprika, salt, and black pepper, all to taste. Gently mix until combined. Toast the bread slices that you will be using. Place lettuce leaves on top of a slice of the toasted bread. Spread with an even layer of egg salad. Top with the remaining slice of toasted bread. This should make 4 to 6 sandwiches, depending on how thickly you spread them.

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