EGG SALAD SANDWICH

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.

2. 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.

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

4. 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.