Egg Salad Sandwich
Who else struggles to eat a filling and nutritious breakfast everyday? Up until a couple of years ago, I never prioritized eating breakfast, but quickly realized that eating in the morning provides necessary energy and nutrients to start your day off strong!
This Egg Salad Sandwich recipe came to me when I was craving avocado and eggs, but wanted to add some sort of twist to my normal breakfast of avocado toast. It is super easy and simple, and can be prepped ahead of time if needed. This sandwich is also super filling and will keep you satisfied all morning long! It also does not take up as much time as it looks because most of the steps can be done while the eggs are boiling.
Be sure to scroll to the bottom for some meal-prep tips if interested. Enjoy!
Time needed:
About 20 minutes
Ingredients
2 slices of bread
2 boiled eggs
½ avocado
½ tbsp mayonnaise
½ tsp oregano
Pinch of paprika
Pinch of salt and pepper
1 tbsp chopped green onion (optional)
1 tbsp goat/feta cheese (optional)
This recipe makes:
1 serving
Let’s get cookin’!
Boil those eggs! This part is customizable because you can make your eggs as runny or as hard-boiled as you’d like. However, I do recommend boiling them for at least 7-9 minutes until they are fairly hard, since we will be mixing them later with our other ingredients. Bring your water to a boil and then drop in your eggs. Make sure to set a timer and move onto your next steps!
Avocado time. There are many ways to chop up an avocado, but for this recipe, I find it easiest to peel the skin off of the avocado half (if it is firm enough) and chop it on a chopping board. For chopping, first slice the half of the avocado horizontally as it lays flat on the cutting board. Then cut it lengthwise and crosswise to form cubes! Throw them into a small bowl and set them aside.
Don’t forget about the toast! I cannot tell you how many times I have forgotten to toast my bread while making this recipe. I usually like to toast them closer to the end so that they are nice and warm.
Chop the eggs. The trick for an easy-peel boiled egg is to let it sit in an ice bath for at least 5 minutes before peeling. Then, crack the egg on all sides and peel away! You will then want to chop your eggs into similar sized pieces as your avocado and toss them in the same bowl.
Now make it into an egg salad! What is an egg salad without mayo? You don’t need much for this recipe, just enough to coat the avocado and eggs. My favorite seasonings to use here are oregano, paprika, salt and pepper. Sometimes I will add some cayenne pepper, too! Add in what you see fit.
Extras, extras! This step is completely optional, but if you’re looking to fancy-up this recipe, green onion and goat/feta cheese are the way to go. This adds an extra tangy and creaminess to the egg salad if that is what you’re feelin’! I also love to add a few drops of hot sauce on top, and once added red onion instead of green (and it tasted amazing, too). This recipe is also delicious as is, so feel free to leave it that way! Enjoy!
Meal Prep Tips
If you are looking to meal-prep the Egg Salad sandwich fully, you could do so for 2-3 days. Simply boil 4-6 eggs, use 1-2 avocados, and use twice as many add-ins. It will need to be stored in an airtight container in the fridge to ensure that the eggs do not go bad and the avocado does not turn brown. In the morning, simply toast up your bread and dollop on your egg salad!
This egg salad and also be half-prepped to avoid the avocado turning brown, if you so choose. Eggs are a super easy food to prep ahead of time, since you can boil them on your day off and they can sit in the fridge for an entire week! This way, you can boil as many eggs as you’d like and all you have to do is chop up the avocado, add in the rest of the ingredients, toast the bread, and create your sandwich. This will save you from having to boil your eggs every day; and you can use the eggs for other recipes such as sandwiches, salads, or soups!