YES! Creamy, savory, and perfectly seasoned, this Classic Egg Salad Sandwich is the ultimate high-protein lunch staple! Loaded with rich hard-boiled eggs, crisp celery, green onions, and a zesty mustard-mayo dressing served on toasted seed bread, this low-carb-friendly comfort classic delivers maximum satiety in under 15 minutes!
Why You’ll Love This Recipe
High-Protein Satiety: Whole eggs provide lean protein, healthy fats, and choline to keep you full for hours.
Crispy & Creamy Contrast: Finely chopped celery and green onions bring a refreshing crunch to the velvety egg filling.
Versatile & Meal-Prep Ready: Easily swap bread for low-carb wraps or lettuce boats, or make a double batch for fast weekday lunches!
Essential Kitchen Equipment
Medium Mixing Bowl: For combining the egg filling gently without mashing the whites into mush.
Egg Slicer or Chef’s Knife: To quickly dice the hard-boiled eggs into uniform pieces.
Ingredients
High-Protein Egg Salad Filling:
6 large Eggs, hard-boiled and chopped
1/4 cup Light mayonnaise or plain plain Greek yogurt (for extra protein & lower fat)
1 tsp Yellow mustard or Dijon mustard
1 tbsp Sweet pickle relish or dill relish (optional)
2 tbsp Celery, finely chopped
2 tbsp Green onion or chives, finely chopped
1/2 tsp Salt
1/4 tsp Black pepper
Pinch Smoked paprika and fresh dill (for garnish)
Bread & Base:
8 slices Whole grain, sourdough, or low-carb artisan sandwich bread (toasted)
4 leaves Fresh crisp lettuce (Romaine or Butter lettuce)
Step-by-Step Instructions
1. Mix Egg Filling: In a medium bowl, combine the chopped hard-boiled eggs, light mayonnaise (or Greek yogurt), mustard, pickle relish, celery, green onion, salt, and black pepper. Mix gently with a fork or spatula until creamy yet chunky.
2. Chill for Flavor: Taste and adjust seasoning with a pinch more salt or pepper if desired. Cover and chill in the refrigerator for 15 to 20 minutes to allow the flavors to meld together.
3. Assemble Sandwiches: Lay out 4 slices of toasted sandwich bread. Top each slice with a leaf of fresh crisp lettuce, then scoop and spread the egg salad mixture evenly over the top.
4. Top & Serve: Dust the top of the egg salad with a pinch of smoked paprika and chopped dill. Close with the remaining 4 slices of toasted bread. Slice diagonally in half and serve immediately!
Chef’s Tips
Use Greek Yogurt Swap: Replacing half (or all) of the mayonnaise with plain nonfat Greek yogurt boosts protein to over 25g+ per sandwich while cutting fat in half!
Toast Your Bread: Toasting the bread creates a sturdy barrier that prevents the sandwich from getting soggy if packing for lunch.
Nutritional Breakdown (Per Serving / Yields 4 Sandwiches)
Servings: 4 sandwiches
Calories: ~290 kcal (210 kcal on low-carb/keto bread)
Protein: 18g (26g with Greek yogurt swap)
Net Carbs: 22g (3g with low-carb bread or lettuce wrap)
Fat: 14g
Frequently Asked Questions (FAQ)
How long can I store leftover egg salad in the fridge?
Stored in an airtight glass container, leftover egg salad stays fresh and delicious in the refrigerator for up to 3 to 4 days. Keep it chilled and assemble your sandwiches fresh right before eating!