Cooking with SPECO: Egg Salad Sandwiches w/ Three Bean Salad

Simple, satisfying, and ready in just 20 minutes, this month's Cooking with SPECO brings you two classic dishes that pair perfectly together. We're making creamy Egg Salad Sandwiches alongside a bright and tangy Three Bean Salad, both budget-friendly and easy to put together with everyday ingredients.

Whether you're prepping lunch for the week or putting together a quick meal for the family, this combination delivers big flavor without a lot of fuss. Eggs are a great source of protein, and the three bean salad adds fiber and staying power, a balanced duo that keeps you full and satisfied.

Best of all, both dishes store well in the fridge for 3 to 5 days, making them ideal for meal prep. Make a batch on Sunday and you're set for the week!

Ingredients

Egg Salad Sandwiches:

• 6 eggs
• 1/4 cup mayonnaise
• 1 teaspoon mustard (optional)
• Salt & pepper
• Shredded cabbage or chopped celery (optional)

Three Bean Salad:

• 1 can green beans, drained
• 1 can kidney beans, drained & rinsed
• 1 can chickpeas, drained
• 1/4 cup Italian dressing

Directions

Egg Salad Sandwiches:

1. Place eggs in a pot and cover with water.
2. Bring water to a boil; boil eggs for 12 minutes.
3. Drain and rinse with cold water (or use an ice bath).
4. Peel eggs and let cool.
5. Mash eggs in a bowl.
6. Mix in mayonnaise, mustard, salt, and pepper.
7. Stir in cabbage or celery if using.

Three Bean Salad:

1. Add all three cans of beans to a bowl.
2. Pour dressing over top.
3. Stir well and chill before serving.

Tips & Notes

Servings: 4

Refrigerator: Store in an airtight container for 3 to 5 days

Tasty substitutions for this recipe:

• Add any veggie for a little crunch and extra nutrition to your egg salad
• Baked beans or black beans can be used in the bean salad as well
• Try oil & vinegar instead of Italian dressing for a lighter option

Serve egg salad on toasted bread or a croissant for an extra special touch.

To shred cabbage, finely chop it or run it across a cheese grater.

Using dried beans? Soak them in water overnight (8 hours), then boil until soft. Use just like canned beans.

Watch us Make It!