In the College Kitchen with Jenna: Egg Salad Sandwich

An egg salad sandwich may not have the sexiest of sandwich names — it’s right up there with turkey melt — but what it lacks in sexuality it makes up for in deliciousness and protein.  This is another one of those great recipes that is very versatile—you can make it creamy or chunky, add chicken or tuna for an extra kick, eat as a sandwich or on crackers, bread, etc. The best part is, you can really make as little or as much as you want. I usually make a batch of 4-5 eggs and eat it for a few days.


3-5 eggs, hard boiled (instructions on YouTube)

about 1/3 C mayonnaise

1T. mustard (I prefer Grey Poupon)

1T. relish

salt and pepper

bread of sorts


1. After the eggs are cool, peel them and put them in a bowl. Chop them up into nickel-sized chunks using a fork or knife.

2. Add the rest of ingredients. Salt and pepper to taste.

3. Spread a couple of large spoonfuls over whole-wheat toast. Goes great with lettuce and tomato. Refrigerate the rest, and eat within the week.