fbpx

Healthy Egg Salad Sandwich

side view of egg salad sandwich on wooden board
  • Prep time: 10 m
  • Cook time: 7 m
  • Makes: 1 large sandwich (2 small)

This egg salad sandwich recipe is a great way to use up leftover hardboiled eggs! It can also be made in less than 10 minutes and is a delicious and healthy lunch for everyone! Instead of using mayo to help bind the egg, we use hummus, tzatziki, or mashed avocado for a healthier option! A touch of turmeric also gives it a lovely yellow colour.

 

Remember to dice your veggies finely for a delicious crunch!

cut up veggies on wooden cutting board with eggs

Ingredients and Equipment

  • Ingredients
  • Equipment
Expand All

Directions

Step 1 

If boiling eggs from raw, place eggs in a small pot filled with water (the water should just reach the tops of the eggs). Bring to a boil with the lid on. Once the water is boiling, turn down the heat slightly and cook for 7 minutes. Run eggs under cold water and peel the shell off.

Step 2 

Mash hardboiled egg with a fork. Mix in the carrots, celery, green onion, dill pickle, turmeric, salt, and pepper. Mix in the hummus, tzatziki or mashed avocado.

Step 3 

Toast bread if desired. Add the egg salad mixture on top of the first slice of bread and top with the second. Cut sandwich in half or into ¼’s and enjoy!

Nutrition Per Sandwich (large)

Calories
360
Total Fat
14g
Saturated Fat
4.5g
Sodium
870mg
Carbohydrates
48g
Fibre
7g
Sugar
11g
Protein
17g
x

Lost Password