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!

An egg salad and lettuce salad on a turquoise ceramic plate with hard boiled eggs in the background.

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
The ingredients to make egg salad laid out on a bench top in bowls with text overlay ingredient labels.

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.

A bowl of chopped hard boiled eggs surrounded by bowls of other egg salad ingredients.

Step one: Stir to combine all the egg salad ingredients in a mixing bowl, then season to taste with salt and pepper as needed.

A bowl of egg salad next to a plate of four pieces of bread and a bowl of frilly lettuce leaves.

Step two: Butter the slices of bread

Step three: Top with the egg salad and then lettuce leaves

Enjoy!


An egg salad and lettuce salad on a turquoise ceramic plate with a second sandwich and a ceramic bowl in the background.


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.
Two egg salad and lettuce sandwiches on a wooden chopping board in front of a bowl of egg salad and boiled eggs.

A bowl of egg salad and rubber spatula with a brass handle.
An egg salad sandwich on a turquoise plate with a second sandwich in the background.

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!
Print Pin Rate
Course: Lunch
Cuisine: New Zealand
Keyword: Egg Salad Sandwich, Egg Salad
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. 
  • 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!

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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