Egg Salad Sandwich
There are some recipes that remind me of simple lunches, family gatherings, and those quiet afternoons when you just want something comforting. This Egg Salad Sandwich is one of them. I first started making it when I had a few boiled eggs in the refrigerator and wanted to turn them into something more exciting than a quick snack.
Last weekend, I made a batch for my family with creamy eggs, crunchy celery, a little Dijon mustard, and fresh herbs. I served it on whole-grain bread with crisp lettuce and tomato, and everyone loved how fresh and satisfying it tasted. It was one of those easy meals where nobody complained about leftovers because the sandwiches disappeared so quickly!
Now, I make this whenever I need a quick lunch, a simple weekend meal, or something I can prepare ahead of time. It’s creamy, flavorful, protein-rich, and incredibly easy to customize.
If you have a few eggs in the fridge, give this classic sandwich a try—you might already have everything you need.
Why You’ll Love This Recipe
- High in protein
- Quick and easy
- Creamy and flavorful
- Great for meal prep
- Perfect for lunch or a light dinner
- Easy to customize
Ingredients
Egg Salad
- 6 large eggs
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons finely diced celery
- 1 tablespoon finely diced red onion
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon fresh lemon juice
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
For the Sandwiches
- 8 slices whole-grain bread
- Lettuce leaves
- Tomato slices
- Cucumber slices
- Avocado, optional
Instructions
Step 1: Boil the Eggs
Place the eggs in a saucepan and cover them with cold water.
Bring the water to a boil, then reduce the heat and simmer for about 10–11 minutes.
Transfer the eggs to an ice bath and let them cool completely.
Peel and pat dry.
Step 2: Make the Egg Salad
Chop the eggs into small pieces and place them in a bowl.
Add Greek yogurt, mayonnaise, Dijon mustard, celery, red onion, parsley, dill, lemon juice, and garlic powder.
Season with salt and black pepper.
Gently mix until creamy but still slightly chunky.
Step 3: Assemble the Sandwiches
Spread the egg salad evenly over four slices of whole-grain bread.
Top with lettuce, tomato, cucumber, and avocado if desired.
Place the remaining bread slices on top.
Step 4: Serve
Cut each sandwich in half and serve immediately.
For extra flavor, add a little freshly cracked black pepper and a squeeze of lemon before serving.
Tips
- Don’t overcook the eggs or the yolks may develop a dry texture.
- Cool the eggs completely before making the salad.
- Keep some egg pieces chunky for better texture.
- Greek yogurt adds creaminess while reducing the amount of mayonnaise needed.
- Fresh dill and lemon juice make the salad taste especially fresh.
Mediterranean-Inspired Variation
For a Mediterranean twist, add:
- Chopped Kalamata olives
- Crumbled feta
- Diced cucumber
- Fresh oregano
- Roasted red peppers
- A drizzle of extra virgin olive oil
Serve the egg salad in whole-grain pita or lettuce cups instead of bread.
Storage
Store the egg salad in an airtight container in the refrigerator and use within 3–4 days.
For the best texture, assemble the sandwiches just before serving.
Prep Time
10 minutes
Cook Time
11 minutes
Total Time
21 minutes
Servings
4 sandwiches
Nutrition (Approximate Per Sandwich)
- Calories: 360
- Protein: 18g
- Carbohydrates: 32g
- Fat: 18g
- Fiber: 5g
- Sugar: 4g
- Sodium: 520mg
Nutrition will vary depending on the bread and mayonnaise used.
Frequently Asked Questions
Can I make egg salad ahead of time?
Yes. Prepare the egg salad up to 3–4 days ahead and keep it refrigerated. Assemble the sandwiches just before eating.
How can I make this recipe lighter?
Use mostly Greek yogurt with a smaller amount of mayonnaise, choose whole-grain bread, and load the sandwich with fresh vegetables.
Can I make this sandwich low-carb?
Absolutely. Skip the bread and serve the egg salad in lettuce cups, cucumber boats, or alongside a fresh green salad.
What can I add to egg salad for extra flavor?
Try chopped pickles, green onions, fresh dill, paprika, celery, olives, jalapeños, or a little hot sauce.
How do I prevent the bread from getting soggy?
Pat watery vegetables such as tomatoes and cucumbers dry before adding them. You can also place lettuce between the bread and egg salad to create a barrier.
What should I serve with an Egg Salad Sandwich?
A cucumber-tomato salad, fresh fruit, vegetable soup, roasted vegetables, or a handful of crunchy vegetables makes an easy and satisfying meal.