Sometimes you just need a recipe with a lot of pictures, am I right?! Something that resembles those delicious sub catering restaurant bites, and light lunches from cafes you’ve been to. It’s even better when you can make those at home. That’s what you are about to get here, an easy egg salad sandwich with some pretty photos, you’re welcome. I spent the day making a lot of new recipes and I cannot wait to share them with you. Until then, enjoy one of my go-to lunches, an egg salad sandwich.
If you know me, you know I’m an egg-thusiast and could probably eat eggs every day. However, some days I don’t have time to make myself an over-easy egg or my favorite, poached eggs, so a hard-boiled egg and/or egg salad sandwich have to do. This is one of my favorite lunches, and hope it helps give you an idea for lunch as well!
Egg Salad Sandwich
For a while, once I found out gluten was a big gut irritant for me, I just avoided bread altogether. I mostly did it because I couldn’t find any bread that tasted good or held up to literally anything. Someone then suggested I try Canyon Bakehouse, and I’ve been hooked ever since.
It’s a great go-to sandwich bread and it’s frozen so I find that it lasts so much longer. I don’t eat bread every day and would hate if it went to waste. This egg salad is very good on this bread To make it, all I do is take it out of the freezer and put it right into my toaster oven, toast for a few minutes, place about 1 cup of egg salad on the bread and add some lettuce. BOOM, lunch is served.
Pro Tip: swap avocado for mayo if you aren’t into mayo or don’t have any on hand.Print
Easy Egg Salad Sandwich
- 12 eggs, hard boiled
- 1/4 cup avocado oil mayo
- 2 Tbsp. dijon mustard
- 2 stalks celery, diced
- 1/2 yellow onion, diced
- 1 small apple, cored & diced
- 1 dill pickle spear (1/4 cup), diced
- 1 jalapeno, seeded and diced (leave seeds in if you like a kick!)
- 1/4 tsp of each: paprika, salt, black pepper, onion powder
- Bread, optional
- Mix all together with a fork and enjoy with lettuce between 2 slices of your favorite bread.
Pin Now, Egg Salad Later
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Made this for breakfast sandies this week and it is SO GOOOOOD. Didn’t use celery because didn’t have any. Substituted a cup of greek yogurt and a half an avocado for the mayo.
Laura Ligos, MBA, RD, CSSD says
I love the creativity! Egg salad breakfast sandwich, brilliant!