Oxmoor House
Hands-on Time
12 Mins
Total Time
12 Mins
Yield
Serves 4 (serving size: 1 sandwich)

A touch of lemon rind and sour cream adds a bright note to creamy egg salad. To pack for lunch, keep the egg salad chilled, and store the bread and lettuce separately; build your sandwich when you're ready to eat.

How to Make It

Step 1

Combine first 6 ingredients in a medium bowl, stirring well.

Step 2

Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.

Step 3

Arrange 4 toast slices on a cutting board or work surface. Top each toast slice with 1 lettuce leaf, 1/2 cup egg mixture, and 1 toast slice. Serve immediately.

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