Egg salad Sandwiches were a mainstay of my childhood. My siblings and I often had them for school lunch. Simply made with boiled eggs, some yogurt, and seasoning. It is one of those comfort foods that reminds me that simple things are so good and so satisfying. As an adult I still like the egg sandwich, but, that simple childhood classic has now been replaced by few extra things.
The yellowish opaque liquid in the glass is the whey from strained yogurt, rich in vitamins, minerals and protein
An egg salad sandwich is one of the easiest sandwiches to make. I was a little hesitant to share my recipe with you as I felt it was too easy and everyone seems to be familiar with it. But then I thought it’s still worth sharing as some don’t even know the simple task of boiling and peeling an egg. And the first and most important step in making this egg salad sandwich is hard boiling the eggs.
Once you have the perfect hard-boiled eggs then it’s easy to customize them to your preferences. I never followed a recipe exactly and just mix some chopped boiled eggs with something creamy, a squirt of mustard, herbs, and a dash of salt and pepper for the seasonings. For this egg salad sandwich, the base for the creamy dressing is homemade Greek yogurt (strained regular yogurt for 6 hours) instead of mayonnaise. It uses very little dressing which makes it travel-friendly. I made this egg salad sandwich for myself and my husband and took it to a short hike we did in Vancouver.
I use the following method for perfect hard-boiled eggs (video available here). They come out with tender cooked whites and fully set creamy yolks.
How to cook hard-boiled eggs
- Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch.
- Bring to a rolling boil, then remove the pan from the heat, cover, and let stand for 8-12 minutes (depending on how firm you want the yolks to be. I keep it in hot water for 11 minutes for fully set yolks.
- Carefully remove the eggs and place them in a bowl of ice water bath for 10-15 minutes. This immediately interrupts the boiling process and greatly simplifies the peeling process.
- Peel the eggs by cracking the shell on the counter and then finish peeling underwater instead of running water.
Egg sandwiches are nutritious, hearty, and satisfying for lunch or breakfast and a great finger food for picnics and parties. I hope you make this and enjoy it!
It starts with perfectly hard boiled eggs and a simple, creamy dressing along with some herbs and seasoning.
Ingredients
- 4 eggs
- 2-3 tbsp homemade Greek yogurt (step by step video instructions here)
- 1 tbsp olive oil
- 2 tsp mustard
- 1 tsp lemon juice
- 1/4 cup finely chopped celery, from 1 stalk
- 1 tbsp chopped chives
- 1/2 tsp dry mint powder
- Salt and pepper to taste
- 4 GF Bread Slices, toasted
Instructions
- Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch.
- Bring to a rolling boil over medium high heat, then remove the pan from the heat, cover, and let stand for 11 minutes.
- Remove the eggs and place them in an ice water bath for 15 minutes. (At this point, they can be peeled and eaten or refrigerate still in their shells for up to 1 week).
- To peel, gently crack the eggs and peel under water instead of running water from the tap. Check out this video how I do.
- Dry the eggs, then chop into 1/4-inch pieces.
- In a small bowl, mix strained yogurt, olive oil, lemon juice, mustard and salt and pepper
- Add the creamy dressing to the chopped eggs along with the celery, chives, and dry mint powder.
- Gently stir to coat and mix thoroughly.
- Serve on toasted bread with sprouts or in lettuce cups or wraps.
angiesrecipes
I love egg salads! The sandwich looks delicious and healthful with the sprouts.
evi erlinda
What a great egg salad sandwich with the sprouts! 😋
Judee
Balvinder,
IT’s funny how a simple sandwich can look so good and be so appetizing. Personally, I don’t eat eggs anymore since going from vegetarian to vegan, but when I did eat eggs, egg salad sandwiches were my favorite!!
Tarnjit
I love reading your posts and love looking at the pictures too. Thank you for adding some yummy deliciousness to my days.
Aarthi
This is a great idea for the breakfast! I always keep thinking of what else I can make with egg other than scrambled eggs, I cannot wait to try it tomorrow for the breakfast. Have an wonderful weekend!!
Healthy World Cuisine
One of our favorite sandwiches. We normally use Kewpie mayo but can’t wait to try your version with the yogurt. Delicious anytime meal. Stay well and take care
2pots2cook
Love your sprouts version ! If I pack the ingredients “to go” it makes great office lunch ! Thank you so much !
Sherry
Egg sandwiches are the best! Nothing better for a picnic.
Raymund
I love classics like these! It never gets old
John / Kitchen Riffs
Egg salad is such good stuff! Haven’t made any in a long time, and you’ve reminded me how much I’ve missed it. Really nice post — thanks.
Pattie
I am a big fan of egg salads of all kind. In fact, I think your post is going to send me to the kitchen to hard boil some eggs, your sandwich looks so delicious. I’m intrigued by the mint powder. I don’t think I have any experience with that at all. I need to change that. Wonderful post!
Laura
I love this type of recipe, because, as you say, everyone is familiar with egg salad, but it’s true that we all have our own version. Yours, with that mint and lemon, sounds so amazing. Definitely going to try this!