Level up your lunchbox with an “egg-ceptional” Egg Salad Sandwich.
I like eggs. (For all the millennials who just got a flashback to The Amanda Show, you’re welcome for the nostalgia!) But seriously, I love cooking with eggs because they’re such a versatile ingredient. From cloud eggs to fried eggs and over-easy eggs to soft scrambled eggs, there are just so many ways to add some “egg-citement” (sorry!) to your recipe routine.
Although there are many wild ways to whip up eggs nowadays, sometimes there’s no beating the classics. Case in point: the egg salad sandwich. Nobody’s sure when this creamy sandwich first hit the foodie scene, but it has likely been around for quite a while, and it’s not going away anytime soon.
Since the egg salad sandwich is a perfect portable lunch, it’s a perennial favorite to make ahead for munching on workdays. But you don’t have to be on the clock to enjoy this delightful sandwich. An egg salad sandwich can be a star addition whenever you’re looking for an awesome appetizer or a brilliant brunch.
So, if you’re looking for a foolproof recipe that continues to delight foodies worldwide, let’s get “cracking” on this egg salad sandwich recipe!
Is This Egg Salad Sandwich Healthy?
Health-wise, there are pros and cons to an egg salad sandwich. The eggs themselves are a great source of protein, plus vitamins and minerals. And if you use whole-grain bread as your sandwich vessel, you’ll also add some fiber to the mix.
But mayonnaise is high in fat and calories, so if that’s a concern, you may wish to make some amendments. For example, you could use a low-fat mayo instead. Or, you could try mixing half mayo with plain Greek yogurt. You could also ditch mayo and experiment with alternative ingredients like smashed avocados or hummus for a healthy boost.
Don’t Let Your Egg Salad Get Watery
If your egg salad sandwich is more watery than you’d like, you may just need a few simple changes to your technique to get that optimal texture. For starters, watch out for overcooking your eggs, as this could release more moisture than you bargained for. Also, be sure to dry your eggs thoroughly with paper towels before you start to peel them and assemble your sandwich. This will remove any chance of water creeping in.
Aside from the eggs, it’s essential to consider how mayo affects your recipe. Although full-fat mayo isn’t the most nutritious option, it has the thickest consistency, which helps it bind better to other ingredients versus light or fat-free options. But even if you’re using full-fat mayo, it’s best to start with slightly less than the recipe recommends and see if the texture works for you. You can always add more mayo later on, but it’s impossible to get it out once there’s too much.
Final tip: Although I avoided water-filled toppings like onions and cucumbers, you need to be extra careful if you add ingredients that naturally contain a lot of H₂O. If you don’t mind extra saltiness in your egg salad, sprinkle salt on these ingredients to help dry them out for a few minutes before patting them dry and adding them to your mix.
How Do I Store Leftovers?
Once your egg salad is prepped, put it in an airtight container and store it in the fridge for up to 3 days. I don’t recommend putting it in the freezer.
Serving Suggestions
Is there any better contrast to a creamy egg salad sandwich than the crunch of a crisp chip? Probably not. Consider making a DIY chip recipe like these Homemade Potato Chips or Air-Fryer Tortilla Chips to serve alongside your egg salad sandwich for a classic pairing. And, of course, where there are chips, you need dip! If you have the time, make a batch of this easy Greek Yogurt Spinach Dip or Healthy Spinach Dip for scrumptious snacking.
For those not into chips, no worries! There are plenty of other great sides to serve with an egg salad sandwich. For instance, this recipe goes great with fresh fruit, a salad, or a bowl of this warming Carrot Soup. If you’re serving this at home, you could get more elaborate and bake some Oven-Roasted Vegetables for an ultra-nutritious side.
Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon paprika
- salt and pepper to taste
- 8 slices whole-grain bread
- lettuce leaves optional
Instructions
- Place eggs in a large saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 12 minutes, then transfer to an ice water bath to cool.
- Peel the cooled eggs and chop them into small pieces. Transfer to a mixing bowl.
- Add mayonnaise, Dijon mustard, paprika, salt, and pepper to the chopped eggs. Mix until well combined.
- Spread the egg salad evenly onto four slices of bread. If desired, add lettuce leaves on top of the egg salad.
- Top with the remaining slices of bread, cut each sandwich in half, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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