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