Egg Salad Sandwich
Serves
4
Prep Time
15 min
Print Recipe
Enjoy it on your favourite bread like sourdough, whole wheat or even a baguette. For added flavour, try toasting or grilling your bread for a delicious crunchy texture to compliment the creamy egg salad. You’ll be glad you did!
Ingredients
- 6 hard boiled eggs, peeled and coarsely chopped
- ¼ cup (60 mL) chopped green onions (optional)
- 2-3 tbsp mayonnaise
- 2 tsp (10 mL) Dijon mustard
- ⅛ tsp (0.5 mL) salt
- ⅛ tsp (0.5 mL) pepper
- Garlic powder, to taste (optional)
- 8 slices sourdough bread (or your favourite bread)
- 4 lettuce leaves
Instructions
- Step 1
Combine eggs, onions (if desired), mayonnaise, mustard, salt, pepper, and garlic powder (if desired), in small bowl; stir well to combine.
- Step 2
Toast or grill your bread (optional).
- Step 3
Lay bread in pairs on work surface. Spread about 1/2 cup (125 mL) egg salad filling over one slice of bread in each pair. Top with lettuce leaf and second slice of bread.
- Step 4
Cut each sandwich in half or quarters.
Variations
- Honey-Dijon: Use Honey-Dijon mustard to make Basic Egg Salad; add 3/4 cup (175 mL) chopped dill pickles. Place slice of ham on each of four slices of rye or pumpernickel bread. Spread egg salad over ham, then cover with another slice of bread. Serve immediately or cover and refrigerate.
- California: To Basic Egg Salad, add 3 tbsp (45 mL) chopped dried tomatoes and 2 tbsp (25 mL) chopped fresh basil (1/2 tsp/ 2 mL dried basil). Split four crusty rolls or cut four pita breads in half. Fill with egg salad mixture and top with alfalfa sprouts. Serve immediately or cover and refrigerate.
- Tex-Mex: To Basic Egg Salad, add 1/8 tsp (0.5 mL) Tex-Mex seasoning or chili powder. Spread filling over four medium (7-inch/15 cm) whole wheat tortillas. Sprinkle chopped fresh cilantro or parsley over top. Roll up. Serve immediately with salsa as a dip, or cover with plastic wrap and refrigerate.
Tips
- Instead of spreading bread with mayonnaise, use butter, margarine, Dijonnaise or pesto.
- If making egg salad for a crowd, mash eggs with a pastry blender or potato masher.
- Need hard boiled eggs in a hurry? Crack eggs into a poacher and cook until whites and yolks are firm. Immerse in cold water for rapid cooling.
- Use eggs that are at least a week old. The fresher the egg, the more difficult they are to peel.
Nutrition Facts
| Per 1 sandwich serving | |
|---|---|
| Calories | 315 |
| Fat | 17 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Carbohydrate | 25 g |
| Fibre | 4 g |
| Sugars | 3 g |
| Protein | 17 g |
| Sodium | 555 mg |