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    Egg Salad Sandwich

    Oct 11, 2022 · This post may contain affiliate links · Leave a Comment

    4 shares

    Read in: Deutsch

    Jump to Recipe Print Recipe

    This delicious egg salad sandwich is the perfect snack – a tasty, high-protein, vegetarian meal that is healthy, inexpensive, and satisfying! Here is how to make it!

    egg salad sandwich with garden cress on a chopping board
    Jump to:
    • Ingredients
    • Visual Step-by-Step Instructions
    • Variations
    • Make Ahead & Storage Instructions
    • More Delicious Sandwich Recipes
    • 📖 Recipe

    This simple recipe for egg salad will come in handy on sandwiches and toasts. The creamy egg salad sandwich filling is made with mayo and tastes great with garden cress or microgreens. 

    sandwich with egg salad and garden cress on a chopping board

    Egg salad can be a nutritious alternative to meat-based sandwiches. Also, it’s simple to make from items readily found in the kitchen. 

    I love this sandwich as a snack, on hikes, or as a quick vegetarian protein-packed lunch or dinner. I recommend serving it with a green side salad!

    If you want to save some carbohydrates, serve it on a single slice of bread or toast instead of a sandwich. For this, spread the egg mixture on a piece of bread of your choice, decorate with some garden cress, and it’s ready.

    a slice of bread topped with egg salad

    You can even wrap the creamy egg salad mixture in a wrap with some lettuce, spread it on crispbread, or serve it with a mixed salad. 

    Even better when serving it with one of these homemade breads:

    • Quick No Yeast Bread
    • Bagels
    • Brioche Bread

    For a vegan egg salad sandwich, you can try this recipe for vegan egg salad with chickpeas! Also tastes very delicious and is packed with protein.

    Ingredients

    See recipe card for quantities.

    Egg Salad Sandwich Ingredients
    • Eggs → The main ingredient! It is best to use organic eggs. You can also use hard-boiled eggs from the day before.
    • Mayonnaise → Provides flavor and a creamy texture!
    • Mustard → For seasoning! For this recipe, I like to use the somewhat coarse-grained Moutarde à l’Ancienne or Dijon Mustard. Works with any mustard, though.
    • Ground Paprika→ I love to use ground smoked paprika. If you don’t like the egg salad to turn reddish, omit ground paprika.
    • Vinegar→ A splash of vinegar of your choice. Lemon juice works too.
    • Chives & Garden Cress → Fresh greens add color and more flavor. Parsley, fresh dill, microgreens, or lettuce work too. 
    • Salt & Pepper→ To season. 
    • Bread → Use bread of your choice! I recommend sandwich bread, artisan bread, or sourdough bread.

    Visual Step-by-Step Instructions

    This visual step-by-step instruction will help you along the way to make this classic egg salad sandwich – definitely recommended if you’re a cooking beginner! 😉

    • Place eggs in a small pot or saucepan and cover with water. Put on the lid, bring to a boil, remove from heat, and let it sit for 10 minutes (set a timer). Run cold water over the eggs or place them in an ice bath until cool.
    Egg Salad Sandwich Recipe Step-1
    • In the meantime, mix mayo, mustard, ground paprika, chives, and a splash of vinegar in a medium bowl. Season to taste with salt & pepper.
    Egg Salad Sandwich Recipe Step 2-3
    • Peel the eggs and chop them into large chunks.
    Egg Salad Sandwich Recipe Step-4
    • Add the chopped eggs to the bowl and mix well.
    Egg Salad Sandwich Recipe Step 5-6
    • Either spread the egg salad on a slice of bread and sprinkle with garden cress/microgreens (less carbs), or make sandwiches with it.
    creamy egg sandwich on a chopping board

    Variations

    • Finely chop a few pickles and mix into the salad.
    • Stir in finely chopped shallot, red onion, or green onion for a crunch.
    • Add some finely chopped celery stalk.
    • Mix sliced avocado into the egg salad. → Makes a particularly creamy avocado egg salad.
    • For a slightly healthier version, replace half or all of the mayo in the recipe with plain yogurt or Greek yogurt.
    • Curry fans are welcome to add some curry powder to the egg salad.
    • Season to taste with your choice of spices and fresh herbs!

    Make Ahead & Storage Instructions

    Egg salad can easily be prepared a day in advance and stored in the refrigerator. However, prepare sandwiches just before serving, so the bread remains crisp. 😉

    Store leftover egg salad in an airtight container in the refrigerator. Stays fresh for 2-3 days. 

    More Delicious Sandwich Recipes

    • Vegan BLT Sandwich
    • Curry Chickpea Salad Sandwich
    • Tofu Banh Mi Sandwich

    If you make this recipe, I’d love for you to give it a star rating ★ below. 

    Please follow me on Instagram, Pinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support! 💕

    📖 Recipe

    egg salad sandwich with garden cress on a chopping board

    Egg Salad Sandwich

    Aline Cueni
    This delicious egg salad sandwich is the perfect snack – a tasty, high-protein, vegetarian meal that is healthy, inexpensive, and satisfying! Here is how to make it!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Snack
    Cuisine Vegetarian
    Servings 2
    Calories 146 kcal

    Ingredients
     

    Egg Salad

    • 4 eggs
    • 4 tbsp mayo
    • 2 tsp mustard I love to use Moutarde à l'Ancienne oder Dijon Mustard
    • ½ tsp ground paprika
    • ½ tbsp chives minced
    • a splash vinegar
    • salt & pepper

    Egg Salad Sandwiches

    • 4-8 slices bread of choice
    • some garden cress or microgreens

    Instructions
     

    • Place eggs in a small pot and cover with water. Put on the lid, bring to a boil, remove from heat, and let it sit for 10 minutes (set a timer). Run cold water over the eggs or place them in an ice bath until cool.
    • In the meantime, mix mayo, mustard, ground paprika, chives, and a splash of vinegar in a bowl. Season to taste with salt & pepper.
    • Peel the eggs and chop them into large chunks. Add to the bowl and mix well.
    • Either spread the egg salad on a slice of bread and top it with garden cress/microgreens (less carbs), or make sandwiches with it.

    Notes

    Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.

    Nutrition

    Nutrition Facts
    Egg Salad Sandwich
    Amount Per Serving
    Calories 146 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 3g19%
    Trans Fat 0.04g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 4g
    Cholesterol 328mg109%
    Sodium 158mg7%
    Potassium 127mg4%
    Carbohydrates 2g1%
    Fiber 0.1g0%
    Sugar 0.5g1%
    Protein 11g22%
    Vitamin A 496IU10%
    Vitamin C 0.5mg1%
    Calcium 53mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Let us know how it was!

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    Aline Cueni | Founder & Blogger Aline Made

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    I’m a girl who loves to cook and bake delicious homemade food.  Let me help you to incorporate more plant-based foods into everyday life! Vegetarian & vegan recipes can be anything but boring. More about me!

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    4 shares