EGG SALAD SANDWICH
This simple and delicious Egg Salad Sandwich is perfect for a quick and healthy meal. Made with chopped hard-boiled eggs, creamy Greek yoghurt or mayonnaise, a touch of Dijon mustard, and a crunchy bite from diced celery, this sandwich delivers both flavour and texture. Seasoned with paprika, salt, and pepper, then served on hearty whole-grain bread, it’s a nutritious lunch or snack. The combination of protein-rich eggs and whole grains makes it a satisfying meal, while the light dressing keeps it balanced and healthy.
RECIPE CATEGORY
Lunch, Snack, Brunch, Entrée
SERVING SIZE
1
CUISINE
American, British
PREPARATION / TECHNIQUES
Boil, Quick & Easy, No-Cook
OCCASION / HOLIDAY
Lunch, Snack, Picnic, Quick Meal, Healthy Eating, Summer
SPECIAL CONSIDERATION / DIETARY CONCERNS
Healthy, High Protein, Low Fat, Low Cholesterol, Quick & Easy, Kid-Friendly
DISH TYPE
Sandwich, Entrée, Snack
INGREDIENTS FOR EGG SALAD SANDWICH
- 2 eggs, hard-boiled and chopped
- 1 tbsp Greek yoghurt or mayonnaise
- 1/2 tsp Dijon mustard
- 1/4 celery stalk, diced
- 1/4 tsp paprika
- Salt and pepper to taste
- 2 slices whole grain bread
FULL NUTRITIONAL INFORMATION
- Calories: 320 kcal
- Protein: 18g
- Carbohydrates: 35g
- Fat: 12g
- Fibre: 6g
- Sodium: 480mg
- Calcium: 10% of DV
- Iron: 15% of DV
PREPARATION FOR EGG SALAD SANDWICH
- Prepare the Eggs: Hard boil the eggs by placing them in a saucepan, covering them with water, and cooking for 9-12 minutes. Cool them under cold water, then peel and chop.
- Make the Egg Salad: Mix the chopped eggs in a bowl with Greek yoghurt (or mayonnaise), Dijon mustard, diced celery, paprika, salt, and pepper until well combined.
- Assemble the Sandwich: Spread the egg salad mixture evenly onto one slice of whole-grain bread, then top with the second slice.
- Serve: Cut the sandwich in half and serve immediately, or wrap it for later enjoyment.
PREP TIME
10 minutes
COOKING TIME
12 minutes (boiling time)
TIPS FOR EGG SALAD SANDWICH
- Use half mayonnaise and half Greek yoghurt to balance flavour and creaminess.
- Add chopped pickles, onions, or bell peppers for extra crunch.
- Add lettuce or spinach for a fresher bite.
VARIATIONS
- Spicy Egg Salad: Add a pinch of cayenne pepper or hot sauce to the egg mixture.
- Avocado Twist: Replace the Greek yoghurt with mashed avocado for a richer, healthier alternative.
- Vegan Version: Substitute tofu for eggs and vegan mayonnaise for a plant-based option.
PREPPING AND STORAGE
- Fridge: Store leftover egg salad in an airtight container in the refrigerator for up to 2 days. Assemble the sandwich just before serving to avoid soggy bread.
- Freezing: Not recommended, as the texture of eggs changes after freezing.