The Ultimate Creamy Egg Salad Sandwich!
Brace yourself for the ultimate comfort bite—the best egg salad sandwich you’ll ever taste. With over 30g of protein packed into this classic egg salad recipe, it’s a creamy, savory meal that’s all kinds of satisfying. Whether you’re a die-hard egg salad fan or just craving something simple and filling, this is the kind of sandwich that hits all the right notes.
This isn’t just any classic egg salad; this is the classic egg salad sandwich recipe reimagined. Boiled eggs and cooked egg whites come together in perfect harmony, tossed with a mix of ingredients that make each bite velvety smooth and creamy. The trick? Whip the yolks until they’re luscious, then gently fold in the chopped egg whites for that perfect blend of texture.
And yes, it’s messy. In fact, the messier, the better. Grab a slice of soft white bread, pile on that egg salad goodness, and cut it in half if you can resist devouring it whole. Every bite is pure comfort, and believe me, you might need a spoon on standby for the spillage.
No joke—if you love a good molten lava cake or gooey dessert, this egg salad sandwich brings that same level of satisfaction in savory form. It’s that comforting, that indulgent, and so incredibly easy to make. So, go ahead, treat yourself to the ultimate egg salad experience.
Macros Per Serving
448 Calories | 35g Carbs | 17g Fat | 36g Protein
Recipe Card
Egg Salad Sandwich
Ingredients
Egg Salad:
- 2 Large Brown Eggs (Vital Farms)
- 46 g Egg Whites
- 56 g Nonfat Plain Greek Yogurt (Siggi’s)
- 6 g Classic Mayo (Sir Kensington’s)
- Salt & Pepper (to taste)
- ½ tsp Garlic Powder
- 1 tsp Pickle Juice
- 28 g Fat Free Feta (Athenos)
- 1 tbsp Pickles (chopped)
- ½ tsp Fresh Dill (chopped)
- 1 tsp Green Onion (sliced)
Sandwich:
- 2 slices Classic White Bread (Whole Foods)
Instructions
Egg Salad:
- Boil your two eggs for roughly 9-10 minutes to get hard boiled eggs. Once cooked, add to a bowl with water and ice cubes.2 Large Brown Eggs
- Peel and cut in half. Empty the yolk into your mixing bowl and set aside the whites.
- For the egg whites, you can cook in the microwave for 45-60 seconds in an oven safe Tupperware or scramble them on the stove. I used the microwave for convenience but totally up to you! Once those are cooked, set aside with the other whites.46 g (3 tbsp) Egg Whites
- In your mixing bowl with the yolks, add in your yogurt, mayo, salt & pepper, garlic, and pickle juice. Give it a stir until smooth.56 g (0.25 cups) Nonfat Plain Greek Yogurt, 6 g (0.5 tbsp) Classic Mayo, Salt & Pepper, 1/2 tsp Garlic Powder, 1 tsp Pickle Juice
- Then add in all the remaining ingredients. Roughly chop up all the egg whites and add those in as well. Mix it all together well. Give it a taste test and adjust as needed.28 g (1 oz) Fat Free Feta, 1 tbsp Pickles, 1/2 tsp Fresh Dill, 1 tsp Green Onion
Sandwich:
- To a slice of bread, spread your egg salad in an even layer. Top with the other slice and then carefully cut in half.2 slices Classic White Bread
- Sprinkle with some garnish of dill and green onion. Enjoy!
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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