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Egg Salad on Rye

using CorEats Bread mix as Caraway “Rye” Bread 

We’re at it again! And this time we’re using my Caraway “Rye” Bread for a classic favorite even better than you may remember! 

The bread variation in this recipe, using my fan-favorite Bread mix, boasts such a yummy “rye” flavor, but without those pesky grains. Pairing it with the scrumptious comfort of our Egg Salad, I call this a sandwich match made in heaven!

So welcome back your childhood foodie comforts and let’s dig in!



Egg Salad Sandwich Ingredients
makes 1 sandwich

2 slices CorEats Caraway “Rye” Bread, click here for recipe

2 large hard boiled eggs

1/3 cup chopped leaf lettuce

½ -1 whole green onions, thinly sliced

2 Tbsp mayonnaise, + more depending on desired creaminess

3/4 tsp yellow mustard

pinch ground black pepper

pinch salt




1. Add the eggs to a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover the pan and let the eggs stand for 10-12 minutes. Remove the eggs and let cool in ice water. 

2. Peel the cooled eggs and chop them into a medium sized bowl. Add mayonnaise, lettuce, green onions, mustard, salt, and pepper. Mix well. For an extra refreshing and flavorful salad, cover and refrigerate for one hour; unless you are super hungry and want to dig in- We won't judge!

3. Toast two pieces of rye bread and butter if desired. This step is optional. 

4. Spread the egg salad mixture over a slice of prepared bread and top with your second slice.

5. Enjoy!    






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