A simple and classic sandwich that is perfect for an at-home lunch or outdoor picnic.
Today I am keeping things simple by sharing a recent lunch I made that is full of flavor and assembled under 20 minutes. In an attempt to use up some older eggs, I boiled them and made an egg and potato salad and ate it in sandwich form, adorned with avocado and cucumber. The sandwich is filling, yet tastes light, and is a healthier alternative to a typical egg salad as I used Greek yogurt in place of some of the mayonnaise. You may have noticed that I use Greek yogurt in many of my recipes because it is a staple at home! This versatile ingredient is great for sweet and savory recipes and I simply cannot get enough of it.
I enjoy wrapping sandwiches in deli paper if I am on-the-go or transferring sandwiches to another location. This ensures that the sandwiches are wrapped tightly and helps with cleanliness while also leveling up your presentation game. This also aids with larger sandwiches where I want to compact the ingredients and cut the sandwich open in half to present the cross-section. Some people choose to have wrapping paper with patterns, but I opt for the brown deli papers which I think is simple and elegant.
Egg Salad Sandwich
yield: 6 sandwiches
total cook time: 10 min.
- 8 large hard-boiled eggs, cooled
- 1/4 c. Greek yogurt (any fat percentage works)
- 3/4 c. boiled potatoes, cooled and cubed
- 3 tbsp. mayonnaise
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tbsp. relish
- 3 tbsp. chopped ham (optional)
- parsley to garnish (optional)
- 12 slices bread
- 2 large avocados
- 1 cucumber, sliced
- Combine all ingredients except the bread in a large bowl. Feel free to mash some of the potatoes to give the salad a more creamy texture. Add more Greek yogurt or mayo if desired.
- Toast the bread. To assemble the sandwich, add about 5 slices of avocado to one bread. Add the egg salad and then top with 5 slices of cucumber. Top the sandwich with the other bread.
*Nutrition Facts are estimates
Looks so delicious
Nothing quite like a good ol’ egg salad sandwich. Great post! Now I’m hungry…
What a great idea to include potatoes in this recipe and than use it for a sandwich! Can’t wait to try it.
I love the photo, too!
thanks! I hope you like it.
These look like works of art. Can you eat them with your hands though? It looks like the filling would fall out on to your lap.
I wrapped it really tight with sandwich wrap but if you don’t wrap it tight enough and if there’s too much filling, it would definitely fall out.
Ohh looks delicious…
Hey Gastronomy Gal,
I’ve loved your “deliteful” posts/recipes and nominated you for the Liebster Bloggers Award. I hope you will accept it. Please check it out here: http://think-talk.org/2020/08/17/my-first-liebster-blogger-award/ 😍
I’ve skimmed several of your recipes and am fascinated. I have several nieces and nephews who have gluten free/dairy free and other challenging dietary restrictions. Thank you so much for recipes that I can safely make for them! (I especially appreciate that you translate your ingredients into metric AND the variety with which I am more familiar!)
I’m glad to hear that!
I love egg salad sandwiches and this looks delicious YUMMM!
Looks very tasty!
thats a tempting presentation indeed
I’m trying to eat breakfast. This might just do the trick!
Looks yummy 😋
I also shared/reblogged on my site as it inspired me to make a simple breakfast, similar to your, as well. I hope it’s okay. Thanks again.
Yummy simple fast and yet nutritious! 😍
Sounds tasty! The cucumber is a nice touch for a little texture variation
Oh my, that looks amazing! 🤤🤤
I really love a good egg sandwich. I often add cheese and avocado to mine. Will try it your way soon👍🏾
Hope you like it!
This recipe looks especially yummy. Thanks!
Wow looks delicious. I saved it for the near future! 😃
That looks so good 🤤
Sounds DELISH! I love a good egg salad! On a croissant is how I’d prefer, but I’ll have to try with the Greek yogurt!
yes! a croissant sounds great