This Egg Salad Sandwich is a great vegetarian sandwich. It’s a little more exciting than a classic egg sandwich but has a traditional taste.
For more, check out our full list of Vegetarian Sandwich recipes.
Some days, you just need an easy lunch. One you can make that requires minimal effort. So you can start it, then clean the kitchen or get ready to go out, then come back and the food basically cooked itself.
I have those days all the time. I work at home and don’t really have time for a lunch. So I don’t have time to actually sit and prepare some gourmet meal every day. But I also won’t just heat up some leftovers from dinner last night, mostly because I want them for dinner tonight.
Enter the egg salad sandwich.
It’s such a tasty staple that people often forget about. We got back into them when we started working at the farmers’ market on Saturday mornings.
We would wake up, I would start the eggs, and then go back upstairs to get dressed while Pete packed the car. When we were ready for the eggs, they were ready for us.
I’d put together the sandwich, pack it in a cooler, and lunch at the market was done. Easy.
Egg Salad Sandwich Recipe
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Egg Salad Sandwich Ingredients:
How To Make An Egg Salad Sandwich:
Fill a bowl with enough water to just cover the eggs. Cover the eggs with the bowl’s lid.
Set the burner on high, then set a timer for 16 minutes. This will perfectly hard boil the eggs.
Keep in mind that the 16 minutes includes the time it takes to bring the water to a boil.
While the eggs boiling, wash and dice the celery.
When the eggs are done, pour out the boiling water and fill the pot with cold water (with the eggs still in the pot).
Cooling them down makes them much easier to peel.
Then, peel the eggs and dunk them back into the pot to clean off any shell you may have missed.
Add the eggs into a bowl, using a fork to break them into pieces. Add the celery and mayo, then combine.
Toast the pieces of bread. Put the egg mixture on one side of the bread, then top with lettuce.
Cut in half and enjoy!