Quick Description
This egg salad sandwich is creamy, flavorful, and perfect for a quick lunch or snack. It’s packed with protein and paired with crispy toasted bread for a satisfying bite!
Servings & Timing
- Servings: 2 sandwiches
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for toasting)
- Total Time: 15 minutes
Ingredients List
- 4 large eggs, hard-boiled
- 2 tbsp mayonnaise (use Greek yogurt for a healthier option)
- 1 tsp Dijon mustard
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 2 tbsp red onion, finely chopped
- 1/4 tsp black pepper
- 1/4 tsp salt
- 4 slices whole wheat bread (or any bread of choice)
- Butter or olive oil (for toasting bread)
Instructions
-
Prepare the Eggs:
- Place the eggs in a pot of cold water and bring to a boil. Once boiling, reduce heat and let the eggs simmer for 10-12 minutes.
- Remove the eggs from the hot water and let them cool. Peel the eggs and chop them into small pieces.
-
Make the Egg Salad:
- In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, fresh dill, red onion, salt, and black pepper.
- Mix well until everything is evenly combined and creamy.
-
Toast the Bread:
- Heat a skillet over medium heat and lightly butter the bread (or brush with olive oil). Toast the bread until golden and crispy on both sides.
-
Assemble the Sandwich:
- Spread the egg salad evenly onto one slice of toast. Top with the second slice of toast to form the sandwich.
-
Serve:
- Cut the sandwich in half and serve immediately for a satisfying, protein-packed lunch.
Additional Notes
- Flavor variations: Add chopped pickles, relish, or a bit of hot sauce for an extra zing!
- Storage: If you have leftover egg salad, store it in an airtight container in the fridge for up to 3 days.
Dietary Info
- High-Protein
- Low-Carb (if using low-carb bread)
Flavor Tips & Variations
- Veggie Add-ins: Add some crunchy veggies like celery or cucumber to give the egg salad more texture.
- Seasonings: Feel free to adjust the seasonings to your taste. A pinch of smoked paprika or garlic powder would also work well.
Ingredient Substitutions
- Mayonnaise → Greek yogurt for a lighter, healthier version
- Whole wheat bread → Low-carb or gluten-free bread for dietary preferences
Recipe Variations & Serving Suggestions
- Wrap Option: You can serve this egg salad in a wrap instead of a sandwich for a portable meal.
- Side Dishes: Serve this sandwich with a side of fresh veggies or a simple green salad.
Storage & Make-Ahead
- Make-Ahead: Prepare the egg salad ahead of time and store in the fridge for up to 3 days. Toast the bread fresh when you’re ready to serve.
- Freezing: Not recommended for freezing due to the texture of the egg salad once thawed.
