For a simple lunch with a bit of nostalgia on the side, you can’t beat a classic egg salad sandwich! Lightly toasted sourdough makes the perfect base for creamy egg salad and crisp lettuce. Prep the salad in advance and this lunch is ready in minutes!
I’ve been on an egg salad kick lately and one of my favorite ways to use it is in an old-fashioned egg salad sandwich! It’s such a simple recipe, but when you start with an awesome egg salad (and I have some amazing options for you!), it really hits the spot. I love the contrast between the toasty, crisp bread, fresh lettuce, and creamy egg salad.
What Makes Egg Salad Sandwiches the Perfect Lunch
You just can’t beat the simplicity of this classic sandwich! Here’s why I can’t get enough of it.
- Ridiculously fast. If you meal prep the egg salad (which I always do), you can have your egg salad sandwich plated and ready to eat in just 5 minutes.
- Comfort food, elevated. Rather than the standard white bread, I use toasted sourdough for a little bit of tanginess and a sturdier base.
- Perfectly balanced. Creamy egg salad, crisp lettuce, and crunchy bread hit all the right notes.
What You’ll Need
Just 3 ingredients here! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sourdough bread – Or another bread you like. My high protein quinoa bread is a great gluten-free option, or try gluten-free English muffins.
- Egg salad – You can use my classic egg salad, cottage cheese egg salad, or your own go-to recipe.
- Lettuce – Crisp varieties like romaine, butter lettuce, or iceberg work best.
How to Make an Egg Salad Sandwich
Here’s how easy it is to make an egg salad sandwich for lunch!
- Toast the bread. Lightly toast the sourdough slices until golden.
- Assemble the sandwich. Spread the egg salad on half the slices and top with the lettuce.
- Finish and serve. Add the remaining slices on top, cut each sandwich in half, and enjoy.
Tips and Variations
Even though this egg salad sandwich recipe is simple, I have some additional tips and a few variation ideas.
- Don’t meal prep it. The toasted bread will go soft on you if you try to prep these sandwiches in advance, so I recommend assembling them just before serving if you want that crisp, toasted sourdough texture.
- Add crunch. Thinly sliced red onion or pickles will add extra crunch and some punchy flavor to your sandwiches.
- Layer in some herbs. If your egg salad doesn’t have it already, a sprinkle of fresh herbs like dill or chives adds fresh flavor.
- Add other toppings. Like sliced tomato, sprouts, micro greens, or avocado.
- Go open-faced. Use half the amount of bread and serve the egg salad on a single slice of sourdough for a lighter option.
Serving Suggestions
Pair your egg salad sandwiches with some good crunchy potato chips to really make this a nostalgic lunch, or serve with a cup of creamy tomato soup.
How to Store
Store the egg salad in an airtight container in the refrigerator for up to 3 days and assemble sandwiches as you need them.
More Sandwich Recipes
Egg Salad Sandwich
Ingredients
- 8 slices of sourdough bread
- ⅓ cup egg salad
- Lettuce
Instructions
- Lightly toast the bread and place it on a plate.
- Add the egg salad and lettuce to one half of the bread.
- Cover with the other, cut in half, and enjoy!
Notes
Nutrition
