Egg Salad Sandwich
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My take on an egg salad sandwich made with cottage cheese for extra creaminess and protein plus lots of crunchy fillings for balance and flavor!
Why This Recipe Works
- Protein-rich filling
- Full of flavor
- Easy to make
Ingredients you will need
- hard-boiled eggs
- celery
- parsley stalks
- Dijon mustard
- cottage cheese
- lemon juice
- salt and pepper
- bacon (optional)
- sliced bread
- lettuce
Ingredient Notes and Substitutes
- Hard-boiled eggs: You can hardboil your eggs however you want, I often microwave hardboiled eggs.
- Celery: Not essential but I love the fresh crunch it adds, you could sub for finley diced red onions or spring onions.
- Parsley stalks: Instead of the parsley leaves i like to use the stalks in this recipe as they are crunch! You can substitute for chives or coriander/cilantro stalks too.
- Dijon mustard: Any mild mustard
- Cottage cheese: I use cottage cheese in my egg salad recipe instead of mayonnaise as it adds protein. This can be substituted for greek yogurt. If using Greek yogurt taste your egg salad mixture before you add the lemon juice as you may not need it as yogurt is already quite tangy.
- Bacon: My kids love it when I mix crispy bacon pieces into the egg salad, but it is not essential.
- Sliced bread: For me, when it comes to an egg salad sandwich, soft white bread is the best!
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Cottage Cheese Egg Salad Sandwich recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Hard boil, cool, peel and then chop the eggs.
Step one: Stir to combine all the egg salad ingredients in a mixing bowl, then season to taste with salt and pepper as needed.
Step two: Butter the slices of bread
Step three: Top with the egg salad and then lettuce leaves
Enjoy!
Top Tips & FAQs
Here is how you can make these Egg Salad Sandwiches perfectly every time!
- I find my egg salad is best if I chop the eggs rather than mashing. But feel absolutely free to mash your eggs with a fork if you prefer.
- Store leftover egg salad in an airtight container in the fridge for up to 3 days.
Egg Salad Sandwich
My take on an egg salad sandwich made with cottage cheese for extra creaminess and protein plus lots of crunchy fillings for balance and flavor!
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Servings: 4 servings
Calories: 239kcal
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Ingredients
- 3 hard boiled eggs chopped
- ¼ cup diced celery
- 1 Tablespoon parsley stalks finely chopped
- ½ teaspoon dijon mustard
- ½ cup cottage cheese
- 1 teaspoon lemon juice
- salt and pepper
- ¼ cup bacon (optional) cooked, crispy, diced
- 8 slices bread
- lettuce
Instructions
Egg Salad
- Combine all the egg salad ingredients in a mixing bowl
Sandwich
- Butter the slices of bread
- Top with the egg salad and then lettuce leaves
- Enjoy!
Video
Notes
- I find my egg salad is best if I chop the eggs rather than mashing. But feel absolutely free to mash your eggs with a fork if you prefer.
- Store leftover egg salad in an airtight container in the fridge for up to 3 days.
- Hard-boiled eggs: You can hard boil your eggs however you want, I often microwave hardboiled eggs.
- Celery: Not essential but I love the fresh crunch it adds, you could sub for finley diced red onions or spring onions.Â
- Parsley stalks: Instead of the parsley leaves i like to use the stalks in this recipe as they are crunch! You can substitute for chives or coriander/cilantro stalks too.Â
- Dijon mustard: Any mild mustard
- Cottage cheese: I use cottage cheese in my egg salad recipe instead of mayonnaise as it adds protein. This can be substituted for greek yogurt. If using Greek yogurt taste your egg salad mixture before you add the lemon juice as you may not need it as yogurt is already quite tangy.Â
- Bacon: My kids love it when I mix crispy bacon pieces into the egg salad, but it is not essential.Â
- Sliced bread: For me, when it comes to an egg salad sandwich, soft white bread is the best!
Nutrition
Serving: 1Sandwich | Calories: 239kcal | Carbohydrates: 28g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 407mg | Potassium: 178mg | Fiber: 2g | Sugar: 4g | Vitamin A: 346IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 3mg
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