Hard-boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 8-10 minutes. Cool under cold running water, then peel.
Chop the eggs: Roughly chop the hard-boiled eggs and place them in a medium-sized bowl.
Add ingredients: Add mayonnaise, Dijon mustard, chopped celery, minced red onion, and chopped parsley to the bowl with the eggs.
Season: Season the egg salad with salt and black pepper to taste. Mix all ingredients until well combined. Be careful not to overmix.
Toast the bread: Toast the whole grain bread slices to your desired level of crispness. You can optionally butter or drizzle with olive oil before toasting.
Assemble: Spread the egg salad evenly onto the toasted bread slices. Serve immediately.
For a lower-fat option, use light mayonnaise or Greek yogurt.
Add a pinch of paprika or a dash of hot sauce for extra flavor.
Egg salad can be made ahead of time and stored in the refrigerator for up to 3 days.
• Sandwich (American)
• Approximately 350-400 calories
• 5 minutes (Easy)
• 15 minutes
• $3-5
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