Sometimes you just need a recipe with a lot of pictures, am I right?! 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
- 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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