Packed with greens and a protein-rich simple egg salad recipe, this egg salad sandwich is a top choice for a lunch on the go, without sacrificing any taste or goodness.
If you don't have any hardboiled eggs to hand, my easy guide is here to help. It's best to cook the eggs for about 10-14 minutes to ensure the yolk is fully cooked through.Once your hard-boiled eggs are ready, let them cool down before peeling the shell away.
Roughly chop up the eggs and green onions. Place in a bowl with the rest of the salad ingredients and mix well. If the egg chunks are too large, you can mash them up some more.
To complete your salad sandwich, grab two slices of your favorite bread. Place some leafy greens on a piece of bread, then add half of the egg salad on top. Add more greens, then top with the second piece of bread and enjoy. You can make a second sandwich with the rest of the egg salad.
How long is the egg salad good for? It is best enjoyed on the day it's made. Sealed in an airtight container and kept in the refrigerator, the egg salad recipe will keep for up to five days.
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Notes
Bread: I like wholewheat and seedy bread for the extra flavor, but potato bread, rye bread, or a honey wheat blend are also great choices.Leafy greens: Use your favorite salad leaves. Good choices to complement your egg salad sandwich include romaine lettuce, spinach, watercress, and Swiss chard, even micro greens. The leafy greens will also prevent the bread from becoming soggy.Can you freeze egg salad? Technically, yes. But this egg salad does not do well in the freezer, with the taste and texture decreasing when exposed to the ice crystals formed during freezing. Certain ingredients in egg salad can turn in the freezer, so it's better to keep it in the fridge and use it within a week rather than freezing.Check the blog post for more tips!