How to Make an Egg Salad Sandwich?
Today I’m sharing this delicious Egg Sandwich, a wonderful option for sandwich lovers. It’s also very practical because it can easily work as a main course when paired with a salad or soup.
The sandwich is so convenient that it’s easy to transport, making it ideal for picnics. And of course, it’s a great choice for birthday celebrations, because at least when I was little, there were always those classic finger sandwiches filled with egg or chicken spread.
This time, I was lucky enough to find some good sourdough bread to go with my sandwich, but you can use whatever bread you have on hand. Personally, I recommend using a soft, crumbly loaf for the best texture.
In my day, an egg sandwich was always a mixture of hard-boiled eggs, mayonnaise, and seasoning to taste.
This time, I wanted to add avocado, which gives the egg filling a much more pleasant and creamy texture. However, in some countries, especially Chile, if avocados aren’t readily available, you can leave them out.
It’s not ideal, but sometimes you simply have to adapt, and you can still achieve good results.
Below is the step-by-step guide to this wonderful egg sandwich. In my Instagram Stories Highlights, I share many more recipes with step-by-step instructions, where everything is explained in more detail. You can also follow my account to see new recipes as they’re shared.
Table of Contents
How to Make an Egg Salad Sandwich?
Recipe Detail:
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 min
- Yield: 4 sandwiches
- Diet: Vegetarian
- Category: Sandwich
Ingredients
| Ingredient | Quantity |
|---|---|
| Hard-boiled eggs | 6 |
| Mayonnaise | 3 tablespoons |
| Mustard | 1 tablespoon |
| Olive oil | 1 teaspoon |
| Fresh parsley (chopped) | ~1 tablespoon |
| Avocado | 1 |
| Sandwich bread loaves | 4 |
| Spinach leaves (or lettuce) | As needed |
| Salt | To taste |
| Black pepper | To taste |
| Extra mayonnaise (for bread) | As needed |
Instructions
- Using a mini food processor or blender, blend 3 hard-boiled eggs with mayonnaise, mustard, parsley, olive oil, salt, and pepper until smooth.
- Cut the remaining 3 eggs into small squares.
- Season the chopped eggs with salt, pepper, and a little olive oil.
- Mix the chopped eggs with the blended egg mixture.
- Add the mashed avocado and combine well.
- If avocado isn’t available, you can substitute with natural or Greek yogurt and season well.
- To assemble the sandwich, lightly heat each slice of bread.
- Spread a little mayonnaise on each slice.
- On one slice, place the spinach or lettuce leaves, then add the egg mixture.
- Close with the other slice of bread and enjoy.
Video Guide 📽️
Nutritional Facts (Approximate, per sandwich)
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 14 g |
| Fat | 22 g |
| Saturated Fat | 5 g |
| Carbohydrates | 28 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Cholesterol | 185 mg |
| Sodium | 420 mg |
FAQs – Frequently Asked Questions
Can I make this egg sandwich ahead of time?
Yes, you can prepare the egg filling up to one day in advance and store it in an airtight container in the refrigerator. Assemble the sandwich just before serving for best texture.
What can I use instead of avocado?
If avocado isn’t available, Greek yogurt or plain yogurt works well and still gives a creamy texture.
Is this sandwich suitable for kids?
Absolutely. It’s soft, mild, and filling, making it a great option for children’s lunches or birthday parties.
Can I make it healthier?
You can use whole-grain bread, reduce the mayonnaise slightly, or add more greens for extra fiber.
Conclusion
This Egg Sandwich is simple, comforting, and incredibly versatile. Whether you’re packing it for a picnic, serving it at a casual gathering, or enjoying it as a quick meal with soup or salad, it’s a recipe that adapts easily to what you have on hand.
I’ve made versions of this sandwich countless times over the years, and it never fails to feel familiar and satisfying every single time.
