Egg Salad Sandwich 🥪🥚
📝 Description
The Egg Salad Sandwich is a classic, comforting meal made with creamy chopped eggs, light mayonnaise or yogurt, and simple seasonings. This Mediterranean-style version keeps things fresh and balanced by using olive oil, herbs, and optional Greek yogurt for a lighter, healthier twist. It’s perfect for breakfast, lunch, picnics, or a quick satisfying snack.
🛒 Ingredients
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6 large eggs
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3 tablespoons mayonnaise or Greek yogurt
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1 teaspoon Dijon mustard (optional)
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1 tablespoon olive oil
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2 tablespoons celery, finely chopped
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2 tablespoons red onion, finely diced
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1 tablespoon fresh parsley or dill, chopped
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Salt and black pepper to taste
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4 slices whole-grain bread
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Lettuce leaves (optional)
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Tomato slices (optional)
👩🍳 Instructions
1️⃣ Boil the Eggs
Place eggs in a pot and cover with water.
Bring to a boil, then cook for 9–10 minutes.
Transfer to cold water and peel once cooled.
2️⃣ Chop the Eggs
Roughly chop the boiled eggs and place them in a mixing bowl.
3️⃣ Make the Egg Salad
Add:
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mayonnaise or Greek yogurt
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Dijon mustard
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olive oil
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celery
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red onion
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parsley or dill
Mix gently until creamy. Season with salt and pepper.
4️⃣ Assemble the Sandwich
Toast the bread if desired.
Spread a generous layer of egg salad on one slice.
Add lettuce and tomato if using, then top with another slice of bread.
5️⃣ Serve
Slice in half and enjoy immediately.
🍽️ Mediterranean Serving Ideas
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Serve with cucumber and tomato salad
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Add olives or avocado slices for extra flavor
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Use whole-grain pita instead of bread for a Mediterranean twist
❓ Q & A
Q: Can I make egg salad ahead of time?
Yes. Store in the refrigerator in an airtight container for up to 3 days.
Q: How can I make it healthier?
Use Greek yogurt instead of mayonnaise and whole-grain bread for more protein and fiber.
Q: Can I add more flavor?
Yes. Try adding paprika, lemon juice, capers, or chopped pickles.
Q: Can I make this low-carb?
Yes. Serve the egg salad in lettuce wraps or over a salad instead of bread.
