Tis’ the season of road trips, picnics and cottages. So naturally, that calls for some easy, healthy, packable foods you can enjoy on the go in a pinch: like this Classic Egg Salad Sandwich.
On my quest to make the perfect egg salad I came across many controversial healthier variations. Some involving plain greek yogurt in place of mayo and others made with just the egg whites. Yikes.
Now, I’m all for making everyday foods healthier.
That’s literally why I have this food blog.
However, I don’t believe in taking the soul out a foods for the sake of a few calories.
This recipe uses real or vegan mayo because, in my opinion, it tastes delicious. Both versions pack the same amount of calories, and some people prefer the taste of vegan mayo over the real thing. For me personally, I could do either or.
I also use the yolks in this recipe, because the thought of an egg white salad sandwich does not sound appealing once so ever. Plus, egg yolks are rich in folate, vitamin B12 and amino acids which actually help prevent heart disease.
What’s inside the Classic Egg Salad Sandwich?
The ingredients for this recipe are super simple on purpose.
Lets take a look:
- Multigrain or Whole-Wheat Bread
- Hard-Boiled Eggs
- Celery
- Green Onions
- Fresh Dill and/or Parsley
- Baby Spinach
- Mayo (Vegan or Regular)
- Dijon Mustard
- Lemon Juice
- Garlic Powder and Onion Powder
- Salt and Pepper
TIP: I love to cool my egg salad mixture in the fridge for about 20 minutes before I use it. Not only does it taste better cold, but it actually gives the flavours time to meld and develop more for a better tasting sandwich.
If you love this recipe, check out my Creamy Vegan Chickpea Salad.
Classic Egg Salad Sandwich
Ingredients
- 4 tbsp mayo regular or vegan
- 1 tbsp lemon juice
- ½ tsp dijon mustard
- ⅛ tsp garlic powder
- ⅛ tsp onion powder
- 4 hard-boiled eggs peeled and chopped
- 1 stalk celery finely chopped
- 2 tbsp green onions finely chopped
- 2 tbsp fresh herbs, such as dill and/or parsley finely chopped
- ½ cup baby spinach chopped
- ¼ tsp salt to taste
- 5 twists pepper
- 4 slices multgrain/whole wheat bread toasted
Instructions
- In a large bowl, mix together the mayo, lemon juice, dijon mustard, garlic powder and onion powder.
- To the same bowl, add the chopped hard-boiled eggs, celery, green onions, fresh herbs, baby spinach, salt and pepper. Mix until well combined.
- Adjust seasonings as needed and place the mixture in the fridge to cool for about 20 minutes to allow flavours to meld, if desired.
- To assemble the sandwich, simply spread half the mixture between two toasted slices of bread and top with the remaining two slices.
- Enjoy immediately.
