Egg Salad Sandwich

The Egg Salad Sandwich That Flew Off the Shelves for 15 Years! 🥪

Back when I ran a café at Austin Community College, this egg salad sandwich was hands-down one of the best sellers. I operated my café for 15 years, and since there weren’t many food options nearby, students often relied on my place for breakfast, lunch, and even dinner. That meant I wasn’t just serving quick bites—I was responsible for keeping them well-fed throughout their college years!

I wanted to offer something nutritious, filling, and balanced, not just another grab-and-go meal. This egg salad sandwich checked all the boxes—high in protein, low in calories, yet super satisfying. Once I put it on the menu, it became an instant hit!

🤓 Why Is It Called "Egg Salad" Sandwich?

I used to wonder this myself—why call it a salad? Any creamy mixture of chopped boiled eggs, mayo, and seasonings is considered a "salad." But if you use whole boiled eggs or an egg patty in a sandwich, then it's just called an "egg sandwich"—no "salad" in the name! Interesting, right?

Stay tuned for the full recipe—I can’t wait to share it with you! 😋

Do You Spot the Difference?

A single slice of bread has about 120 calories, so I usually make this as an open-faced sandwich with just one slice. But if you skip the bread altogether and eat the egg salad on its own, it’s only 200 calories—can you believe that? 😆

Since the eggs are so creamy and soft, this sandwich pairs perfectly with a morning cup of coffee. ☕️🥪 You can also prep the egg salad ahead of time, store it in a container, and simply spread it on bread when you're ready to eat. 🥯

Trust me—this is a guaranteed winner! 😋

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🛒 Ingredients (Serves 2–3)

• 10 boiled eggs (Boil with vinegar in the water for 12 minutes, then rinse in ice water)

• 6 oz celery, finely chopped

• ½ apple, diced

• 1.5 cups potatoes, boiled and diced

• 1 tsp salt

• ⅓ tbsp sugar

• ½ tsp black pepper

• ½ cup avocado mayo

• ½ cup Greek yogurt

• Lettuce for serving

• 2 slices multigrain bread (Nature’s Own)

• Avocado Mayonaise https://a.co/d/2XJAjUu

This multigrain bread has a thick, fluffy texture with just the right amount of chew from the grains. I love how it has a hint of sweetness at the end, making it a perfect match for any filling. That’s why it’s my go-to choice for this sandwich! 🍞✨

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👩🏻‍🍳 Recipe

1. Boil the eggs: Add vinegar to boiling water, then gently add the eggs. Boil for 12 minutes, starting on high heat and lowering to medium once it starts boiling.

2. Cool & mash: Transfer the eggs to an ice bath, peel them, and mash them roughly by hand for a nice texture.

   

   

3. Prep the veggies & fruit:

   Slice the celery into slightly thick pieces.

   Peel the apple and cut it into chunky cubes.

4. Cook the potatoes: Boil and mash them. For a quicker option, dice them and microwave until tender.

5. 

   Mix it all together: Combine the mashed eggs, celery, apple, and potatoes in a bowl. Add salt, sugar, and black pepper, and mix well.

6. Make it creamy: Stir in avocado mayo and Greek yogurt until everything is well combined and creamy.

7. Assemble the sandwich: Place lettuce on a slice of multigrain bread and generously top with egg salad. Enjoy it as an open-faced sandwich or add another slice on top! 🥪

   
   
   
   
   
   

   📌 Tips & Variations

   
   

✔️ Meal prep hack: Make the egg salad in advance and store it in the fridge for an easy grab-and-go meal.

✔️ Swap the bread: Try it on bagels, crackers, or even as a side dish with rice! 🥯🍚✔️ Texture boost: Mashing the eggs roughly keeps a satisfying bite, while the apple adds crunch and a subtle sweetness.

✔️ Flavor kick: Adding more celery enhances its fresh, herby aroma!

✔️ Healthier twist: The mix of Greek yogurt and mayo keeps it creamy while making it a bit lighter.

Enjoy your delicious, protein-packed egg salad sandwich! 😋