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Creamy, classic egg salad tucked between two slices of soft bread. This simple sandwich is a lunchtime favorite, perfect for picnics or a quick meal, and comes together in minutes with just a few pantry staples.
Hard-Boil the Eggs
Prepare the Egg Salad Filling
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Creamy, classic egg salad tucked between two slices of soft bread. This simple sandwich is a lunchtime favorite, perfect for picnics or a quick meal, and comes together in minutes with just a few pantry staples.
This american recipe takes 22 minutes to prepare and yields 4 servings. At 494.96 calories per serving with 18.77g of protein, it's a beginner-friendly recipe perfect for lunch or snack or brunch.
Assemble and Serve
For a healthier, creamy alternative, replace half of the mayonnaise with one mashed ripe avocado. Add a squeeze of lime juice to prevent browning.
Add a kick by mixing in 1-2 teaspoons of sriracha, a pinch of cayenne pepper, or some finely chopped jalapeños.
Incorporate 1/2 to 1 teaspoon of curry powder and a tablespoon of chopped fresh cilantro for an aromatic twist.
Add other fresh herbs like chives, parsley, or tarragon along with the dill for a more complex flavor profile.
Eggs are a complete protein, providing all nine essential amino acids necessary for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Eggs are one of the best dietary sources of choline, a vital nutrient that plays a crucial role in brain development, memory, mood regulation, and nervous system function.
The yolks contain high levels of lutein and zeaxanthin, powerful antioxidants that accumulate in the retina and help protect the eyes from harmful blue light and reduce the risk of age-related macular degeneration.
One egg salad sandwich, as prepared in this recipe, contains approximately 520-550 calories. The exact number can vary based on the type of bread and mayonnaise used.
An egg salad sandwich can be a nutritious meal. Eggs are a great source of protein and essential nutrients. To make it healthier, you can use light mayonnaise or Greek yogurt, serve it on whole-wheat bread, and add extra vegetables like spinach or lettuce.
Yes, you can substitute mayonnaise with plain Greek yogurt, mashed avocado, or hummus for a different flavor and texture. Greek yogurt provides a similar tang and creaminess with fewer calories and more protein.
When stored properly in an airtight container, egg salad will last for 3 to 5 days in the refrigerator. For food safety, do not leave it at room temperature for more than 2 hours.
Egg salad can become watery if the eggs are not cooled completely before chopping, or if watery ingredients like celery release moisture over time. Patting the eggs and vegetables dry and chilling the salad can help prevent this.
You can customize your egg salad with additions like chopped pickles or relish for a sweet tang, crispy bacon bits for a savory crunch, or capers for a briny bite.