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Egg Salad Sandwiches

Course Lunch
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 sandwiches
Author April J Harris


  • 8 slices of your favourite bread toasted if you like
  • 6 large eggs preferably free-range and/or organic hard boiled, cooled and finely chopped
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped red pepper
  • 2 tablespoons mayonnaise
  • ¼ teaspoon celery salt
  • ½ teaspoon dried parsley
  • a couple of pinches of pepper
  • a couple of pinches of curry powder to taste
  • lettuce for garnish


  • Mix the eggs, celery, red pepper and mayonnaise together.
  • Add the celery salt, parsley, pepper and a pinch of curry powder. Stir together well.
  • Taste and adjust seasoning, adding more if necessary.
  • Butter bread slices and divide the egg salad filling between four slices of bread.
  • Garnish with lettuce and top with the other four slices of bread. Cut in halves or quarters to serve. Alternatively, use the egg salad filling to top crackers or bruschetta.
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