Egg Salad Sandwich 

By Muhammad Faizan

Egg Salad Sandwich 

Ingredients

For the Egg Salad

  • 6 hard-boiled eggs, peeled and chopped

  • ¼ cup mayonnaise

  • 1 tsp yellow mustard (optional)

  • 1 tbsp finely chopped chives (or green onions)

  • 1 tbsp finely diced celery (optional, for crunch)

  • 1 tsp lemon juice (optional, brightens flavor)

  • Salt and pepper to taste

For the Sandwich

  • 2 slices of bread (white, whole grain, sourdough, etc.)

  • Lettuce (optional)

  • Additional chopped chives for garnish

Instructions

1. Prepare the Eggs

  • Hard-boil 6 eggs (10–12 minutes).

  • Cool in ice water, peel, and chop into medium pieces.

2. Make the Egg Salad

  • In a mixing bowl, combine:

    • chopped eggs

    • mayonnaise

    • mustard (optional)

    • chives

    • celery (if using)

    • lemon juice

    • salt and pepper

  • Mix gently to keep some chunkiness.

3. Assemble the Sandwich

  • Toast bread if desired.

  • Add lettuce to the bottom slice (optional).

  • Spoon a generous amount of egg salad onto the bread.

  • Top with the second slice.

  • Garnish with extra chives.

Notes

  • You can substitute Greek yogurt for part of the mayo to lighten the recipe.

  • Dijon mustard works beautifully for a tangier flavor.

  • Add paprika or cayenne if you like a mild kick.

Tips

  • Fresh eggs are harder to peel — use slightly old eggs for easier peeling.

  • Chill the egg salad for 30 minutes before serving for best texture.

  • For meal prep: store the egg salad separately from the bread to avoid sogginess.

  • Try it on croissants, bagels, or rye bread for variation.

Servings

  • Makes 2 large sandwiches or 3 smaller ones.

Nutritional Info (Approx. per sandwich)

(Varies depending on bread and mayo used)

  • Calories: 380–450

  • Protein: ~17g

  • Fat: ~28g

  • Carbs: ~28g

  • Fiber: 2g

  • Sugar: 3g

Health Benefits

  • High in protein thanks to eggs.

  • Contains healthy fats from mayo (or healthier if using Greek yogurt).

  • Eggs are rich in Vitamin D, B12, and choline (supports brain health).

  • Quick and balanced meal when paired with whole-grain bread.

Q & A

Q: How long does egg salad last in the fridge?

A: Up to 3–4 days in an airtight container.

Q: Can I make it without mayonnaise?

A: Yes — substitute Greek yogurt, mashed avocado, or a mix of yogurt + mustard.

Q: Can I make it more crunchy?

A: Add celery, pickles, or diced bell pepper.

Q: Why does egg salad sometimes get watery?

A: Over-mixing, warm eggs, or too much mayo. Chill the eggs first and mix gently.

Q: Is it safe to pack for lunch?

A: Yes — if kept chilled in an insulated lunch bag or eaten within 2 hours at room temperature.

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