Egg Salad Sandwiches
Creamy egg salad sandwiches with cheese, relish, and fresh vegetables, perfect for a quick lunch or picnic, offering savory flavors and colorful presentation.
Ingredients
- 4 hard-cooked eggs, chopped ⓘ
- 1/4 cup shredded reduced-fat Colby Jack cheese (1 oz.) ⓘ
- 2 tablespoons sweet or dill pickle relish
- 2 tablespoons finely chopped red sweet pepper ⓘ
- 1/4 cup low-fat mayonnaise dressing ⓘ
- 1 tablespoon prepared mustard ⓘ
- 10 slices whole wheat or white bread ⓘ
- 5 small romaine lettuce leaves ⓘ
- halved cherry tomatoes ⓘ
Instructions
- In a medium bowl, stir together the chopped eggs, shredded cheese, relish, chopped sweet pepper, mayonnaise, dressing, and mustard.
- If desired, cut bread slices into shapes using cookie cutters.
- Line 5 bread slices with lettuce leaves.
- Spread the egg mixture evenly over the lettuce-lined bread slices.
- Top with the remaining bread slices to form sandwiches.
- Garnish with halved cherry tomatoes and/or carrot strips, securing with toothpicks if desired.
Tips & Substitutions
For a creamier texture, substitute Greek yogurt for the low-fat mayonnaise dressing. You can also add diced celery for extra crunch. If you're short on time, pre-packaged egg salad can be a quick alternative. For a unique twist, consider adding a dash of hot sauce or some chopped herbs like dill or chives, which can elevate the flavor profile.
Serving Suggestions
These egg salad sandwiches are great for picnics or lunchboxes and pair wonderfully with a side of fresh fruit or a light salad. For a more filling meal, serve with a side of vegetable soup. They can also be cut into smaller portions for appetizers at gatherings or as a light snack alongside dishes like Strawberry Pineapple Salad.
Storage & Reheating
Store any leftover egg salad mixture in an airtight container in the refrigerator for up to 3 days. To keep the bread from getting soggy, assemble the sandwiches just before serving. If you've made sandwiches in advance, wrap them tightly in plastic wrap and enjoy them within 24 hours for optimal freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Salad Sandwiches contains roughly 195 calories, with 5g protein, 19g carbohydrates, and 12g fat. It is an excellent source of vitamin A (50% of the Daily Value) and vitamin C (27% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this egg salad sandwich ahead of time?
Yes, you can prepare the egg salad mixture a day in advance and store it in the refrigerator. However, it's best to assemble the sandwiches just before serving to prevent the bread from becoming soggy. You can also keep the egg salad and bread separate until ready to eat.
What can I substitute for the cheese?
If you're looking for a dairy-free option, try using a vegan cheese alternative or simply omit the cheese altogether. You can also add avocado for creaminess or use nutritional yeast for a cheesy flavor without dairy.
How can I make this recipe lower in calories?
To reduce calories, use egg whites instead of whole eggs or replace the mayonnaise with Greek yogurt or a lower-calorie dressing. Additionally, opting for whole grain bread can provide more fiber and nutrients while keeping the calorie count in check.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).