Egg Salad Sandwich Recipe

The egg salad sandwich appears to be a quick, simple, and satisfying dinner. It mixes soft toasted bread slices, a mayonnaise-based creamy sauce, and sliced cooked eggs. This is a great recipe for people who enjoy a simple meal. You can easily adjust the ingredients by using whatever vegetables or sauces you have on hand. 

Egg Salad Sandwich

Sandwiches are such a wonderful thing to do when you feel hungry and need something instantly. Just a fried egg placed in between buttered toasted bread, taste phenomenal, plus it makes a great sandwich too. I make quite a lot of sandwiches, hubby loves it so much. So I play around a lot with it.

I always have bread and eggs on hand. because you never know when people in my house get hungry. If they do i can quickly whip up a sandwich at any time of the day. This is one sandwich which i made recently, the filling is based on mayo and eggs. It tasted so amazing, that i have to share it here. 

About Egg Salad Sandwich

A big amount of mayonnaise gives this egg salad a creamy texture, but that’s not the only thing going on. White pepper and red chili sauce offer just enough heat to keep things appealing. Green chiles add a little sharpness, while freshly cut onions and capsicum provide a bright new taste. The blend of crisp, spicy, and smooth flavors makes each bite feel full and enjoyable. 

All you have to do is boil the eggs, chop them into small pieces to maintain their shape, then gently fold them into the prepared mayo mixture. Heat the mixture on a tawa or grill pan, then sandwich it between slices of soft white bread. This sandwich is comforting because the bread crisps up while the filling stays rich and creamy. 

The cool thing about this sandwich is you can make the egg salad the day before or couple hours before and keep it ready in fridge. So you can make this sandwich in a pro. This makes a great lunch box recipe too.

The filling can be prepared many hours in advance, or even the night before. Allowing it to chill in the refrigerator allows the flavors to mix even more.

Similar Recipes

Classic Egg Salad

Japanese rolled egg omelette

Egg Caesor Salad

Why this recipe work? 

The onion and capsicum keep things fresh, while the mayo acts as a creamy binder. The pepper and chili sauce enhance the flavor without dominating it. Everything comes together when the sandwich is toasted, and the slight crunch offers a nice texture. You can adjust the breads, vegetables, and even the level of spice.

Why I like this recipe:  This sandwich has become a go to since I first cooked it on one of those “there’s nothing to cook” afternoons. It mixes with the foods that I always have on hand, including bread, mayonnaise, and eggs. The balance of the toasty toasted bread, crunchy vegetables.

The creamy filling takes it beyond a quick fix. It also reminds me of the egg and butter sandwich that my mother used to pack for me on school mornings. I gradually started adding tiny things like chilli sauce and capsicum, and this version became my go to comfort dish. 

Ingredients

Eggs: Use hard boiled eggs for this recipe.

White Bread: Soft white bread toasts well and absorbs the creamy filling. For healthy alternative, you can use whole wheat or multi grain.

Mayonnaise:  This acts as the egg salad’s creamy base. You can use veg mayo, low fat mayo.

Red chilli sauce: It adds some acidity and a slight heat. You can skip it, or use any alternatives.

Vegetables – Onions, capsicum, green chillies adds crunch and flavour to the sandwich.

Hacks

Boil ahead and save time : After hard-boiling, the eggs can be refrigerated for up to three days. When you are hungry, all you have to do is cut and mix. It is very helpful while packing lunches or on hectic mornings.

Try some pickled chilis: Use pickled green chiles instead of fresh ones for a tangier punch and a gentler heat.

Make it lighter: For a healthy alternative to mayonnaise, substitute Greek yogurt or hanging curd.

Egg Salad Sandwich (Step by Step Pictures)

 

Boil eggs

 

 

Once boiled, peel em

 

 

Now chop them

 

 

I like to do big chunks

 

Now take your other ingredients

 

Take some mayo in a bowl

 

 

Mix it up

 

 

Add some pepper sauce

 

 

this is optional, i like my sandwich spicy

 

 

Now add in salt, sugar and white pepper powder

 

 

mix it up

 

 

Now add in some finely chopped onions and green chilli (i used pickled chillies, recipe soon)

 

 

Add in finely chopped capsicum, i used green and red

 

 

mix it up

 

 

Add in chopped eggs

 

 

one mix and salad is done

 

 

Take a bread slice

 

 

scoop some salad in the center

 

 

spread it slightly

 

 

cover with another slice

 

 

Now heat a grill pan, you can use tawa

 

 

drizzle some oil

 

 

place the sandwich over this

 

 

cover and cook

 

 

love the grill marks

 

 

remove it to a board

 

 

slice and serve

 

 

Expert Tips 

Storage : The egg salad filling can be prepared ahead of time and refrigerated for up to a day in an airtight container.

Serving: This sandwich is best served warm and crispy, fresh off the grill pan or tawa.

Toasting: Before toasting, lightly oil or butter both sides of the bread to get a crispy and sharp finish.

Egg Texture Tip: To keep your egg salad from getting mushy, don’t over chop the cooked eggs; medium-sized pieces hold their shape better.

FAQ 

Can I use mustard instead of chilli sauce? 

Yes! A little mustard gives the salad an acidic bite that works well. Dijon mustard and yellow mustard can be used.

Q:Can I make it without capsicum? 

Of course. Although not needed, the capsicum provides crisp and color.

Q:Can I pack this sandwich in my lunch box? 

This is a wonderful choice for a lunchbox. To keep everything together, cover it with foil or a sandwich box.

Q:Can I use brown bread?

Of course. Multigrain, brown, and whole wheat bread all work as well.

Variations

Cheesy twist: Add some shredded cheese immediately to the egg salad mixture, processed or cheddar cheese is good.

Crunchier version : For a refreshing crunch, add some finely chopped cucumber or celery.

Bread swap: Instead of sliced bread, use toasted burger buns, pav, or wraps.

More Sandwich Recipes

📖 Recipe Card

Egg Salad Sandwich Recipe

The egg salad sandwich appears to be a quick, simple, and satisfying dinner. It mixes soft toasted bread slices, a mayonnaise-based creamy sauce, and sliced cooked eggs. This is a great recipe for people who enjoy a simple meal. You can easily adjust the ingredients by using whatever vegetables or sauces you have on hand. 

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 sandwich

Calories: 466kcal

Nutrition

Serving: 1sandwich | Calories: 466kcal | Carbohydrates: 31g | Protein: 11g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 772mg | Potassium: 245mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1536IU | Vitamin C: 50mg | Calcium: 141mg | Iron: 3mg

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