The healthy egg salad sandwich is easy to prepare. This salad sandwich is the easiest, simplest, and quickest salad I have ever come across. It is not only easy, quick, and simple but it is also affordable and reliable. This sandwich could take you about 20 minutes.
The reason why I say this salad is affordable and reliable is that the eggs and sandwich bread are cost-friendly. Eggs are a great source of proteins that are nutritious to our bodies.
This healthy egg salad could be stored or kept in a refrigerator for 3 days. Always make sure to keep your refrigerator on whenever you have food that happens to go bad.
You could also pack this yummy and healthy egg salad sandwich for your children’s lunch at school.
Ingredients like hardboiled eggs, plain yogurt, kosher salt, green onions, celery, black pepper, toasted sandwich bread, and yellow mustard.Â
The recipe is enough for 3 sandwiches.
Ingredients For The Healthy Egg Salad Sandwich
- 3 hard-boiled eggs, peeled and chopped
- ½ cup of plain yogurt, low fat
- 2 teaspoons of yellow mustard
- ¼ teaspoon of kosher salt
- A tablespoon of finely chopped green onions
- 2 tablespoons of chopped celery
- ¼ teaspoon of black pepper
- 3 leaves of iceberg lettuce
- 6 slices of multigrain sandwich bread, toasted
Steps To Follow When Making A Healthy Egg Salad Sandwich.
- Firstly, in a saucepan or pot, boil water on high heat, add the eggs, and cook them for 10 minutes. After the eggs have cooked thoroughly, drain the water and cool the eggs with cold water.
- Secondly, peel the eggs, chop the eggs into small pieces, place the eggs in a bowl and smash them using a firm fork.Â
- In the second bowl, add the plain yogurt, the finely chopped green onions, chopped celery, yellow mustard kosher salt, and black pepper. With the help of a spatula, mix them generously until well combined.
- Then keep the healthy egg salad in the refrigerator for 20 minutes.
- Meanwhile, toast the multigrain sandwich bread in a toaster or use a skillet to toast till the bread is slightly brown.
- Build your sandwich. add the egg salad onto one slice of toasted sandwich bread, add iceberg lettuce and put another slice of toasted bread on top.
- Lastly, slice the sandwich in half or leave it as a whole.
Conclusion
If you have liked our sandwich recipe, please take some pictures of your salad. We shall be honored to post them on our blog.Â
Also, if you loved this egg salad, please don’t forget to check out our keto egg salad with bacon recipe.
Healthy Egg Salad Sandwich Recipe
Print RecipeIngredients
- 3 hard-boiled eggs, peeled and chopped
- ½ cup of plain yogurt, low fat
- 2 teaspoons of yellow mustard
- ¼ teaspoon of kosher salt
- A tablespoon of finely chopped green onions
- 2 tablespoons of chopped celery
- ¼ teaspoon of black pepper
- 3 leaves of iceberg lettuce
- 6 slices of multigrain sandwich bread, toasted
Instructions
- Firstly, in a saucepan or pot, boil water on high heat, add the eggs and cook them for 10 minutes. After the eggs have cooked thoroughly, drain the water and cool the eggs with cold water.
- Secondly, peel the eggs, chop the eggs into small pieces, place the eggs in a bowl and smash them using a firm fork.Â
- In the second bowl, add the plain yogurt, the finely chopped green onions, chopped celery, yellow mustard kosher salt, and black pepper. With the help of a spatula, mix them generously until well combined.
- Then keep the healthy egg salad in the refrigerator for 20 minutes.
- Meanwhile, toast the multigrain sandwich bread in a toaster or use a skillet to toast till the bread is slightly brown.
- Build your sandwich. add the egg salad onto one slice of toasted sandwich bread, add iceberg lettuce and put another slice of toasted bread on top.
- Lastly, slice the sandwich in half or leave it as a whole.
