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EGG SALAD SANDWICH
12

EGG SALAD SANDWICH

NUTRITION
HEALTHY RECIPES
Sep 12, 2024

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

  1. 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.
  1. 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.
  1. Assemble the Sandwich: Spread the egg salad mixture evenly onto one slice of whole-grain bread, then top with the second slice.
  1. 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.

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