The ULTIMATE Egg Salad Sandwich (with and without MAYO!) | Healthy Lunch Ideas for School or Work

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread is more nutritious.

Boil 6 eggs for about 12 minutes, adding them when the water is starting to boil.

Immediately give the boiled eggs an ice bath and let them sit for about 10 minutes.

Chop 1/4 cup of red onion, 2 to 4 tablespoons of green onion, and fresh dill.

Cut the lemon in half to prepare for juice extraction.

Dice the boiled eggs instead of mashing them with a fork for chunkier pieces.

In a mixing bowl, add the diced eggs, 1/4 cup of diced onion, 2 to 4 tablespoons of chopped green onion, 2 to 4 tablespoons of fresh dill, 1/4 cup of mayonnaise, 1 tablespoon of dijon mustard, juice from half a lemon, and sea salt and pepper to taste.

Mix all the ingredients together until well combined.

Assemble the sandwich using gluten-free bread, adding fresh lettuce and tomato, and topping with the egg salad mixture.

For the avocado version, chop the same vegetables and add 1 to 2 chopped celery stalks for crunch.

In a mixing bowl, add 2 large avocados, cut into chunks, and mash with a fork until broken down.

Add 6 boiled and chopped eggs, chopped green onion, celery, red onion, fresh dill, juice from one whole lemon, and sea salt and pepper to taste.

Mix everything together until fully incorporated and assemble the sandwich with fresh lettuce and tomato.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens