Classic Egg Salad Sandwich

A quick and easy lunch recipe for
those busy noons, keep it simple with
this Classic Egg Salad Sandwich recipe.


  • 8 slices of Johnston Mooney & O’Brien Wholegrain bread
  • 8 hard-cooked eggs, peeled and coarsely chopped
  • ½ cup mayonnaise
  • 2 tablespoons celery, chopped
  • 2 teaspoons Dijon mustard
  • Few dashes hot-pepper sauce
  • Salt and pepper
  • Lettuce or watercress
  • Bread or toast


  • In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
  • Add ½ cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad).
  • Season to taste with salt and pepper; stir gently to combine.
  • Serve with greens – such as lettuce or watercress – on delicious Johnston Mooney & O’Brien Wholegrain bread.