Lunch Box: Egg Salad Sandwich Article -
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Lunch Box: Egg Salad Sandwich

A delicious combination of eggs and spices, this sandwich will be the envy of your child's lunchroom pals.

Eggs are Back--Healthy, This Time!

Go ahead--pack 'em into a sandwich for the kids and call it good for you. We're talking about eggs!

Once pegged as a menace to cholesterol levels, eggs are back in health experts' good graces. Most recent research has shown people eating a low-fat diet can eat one or two a day with no impact on their blood cholesterol levels--none that can be measured, anyway.

Serve this sandwich with a colorful California Style Israeli Salad, low-fat milk or water, and don’t forget the Bake Sale Lemon Bars (kids need a treat every once in a while).

NOTE: Use recommendations below for making it lighter to significantly reduce the fat content.

Lunch Box Makeover

  • Make ahead. Prepare the egg salad, the California Style Israeli Salad, and Bake Sale Lemon Bars the night before. Assemble sandwich in the morning.
  • Make it lighter. Use fat-free mayonnaise or low-fat plain yogurt, and prepare sandwich with whole grain bread.
  • Make it travel well. A resealable bag might leave a bit too much wiggle room--instead, wrap sandwich tightly with plastic wrap to keep everything intact.
  • Make it safer. Freeze a small carton of milk or bottle of water to keep lunches nicely chilled until ready to eat.

    Jan. 24, 2010 8:14 am
    I love egg salad sandwiches, and love to make variations on it. How about chopped onions, or chopped olives for a Mexican flair(spiced with some chili powder!). Yum!
    Jan. 25, 2010 5:06 am
    I always add a can of Deviled Ham to my egg salad along with pickles and onions. One can of the Deviled Ham to five or six boiled eggs.
    Feb. 27, 2010 8:47 am
    Definitely capers and black olives to my egg salad with salt and pepper- on soft bread, yum.
    Mar. 25, 2010 2:46 am
    I always add a dash of curry powder along with green onions to my egg salads, so delicious! But then again, I have always loved the taste of curry --- goes with anything
    Mar. 25, 2010 6:02 am
    I add mustard and white or cider vineger to increase the flavor.
    Mar. 25, 2010 9:49 am
    just salt and pepper for me!! love egg salad on toast!
    Mar. 25, 2010 4:35 pm
    One thing I almost always add is dried onion bits. Absorbs excess moisture when I make a variant with Mayo or anything that makes the mix runny.
    Mar. 30, 2010 4:14 pm
    I love egg salad sandwiches. They have to be on toasted bread, the more rustic, the better. I use eggs, sour cream (mayonaise just makes it too runny for me, almost watery), green onion, capers, celery,a pinch of dried parsley flakes, salt and pepper. This is something that I will fix for breakfast instead you your typical egg dishes.
    Apr. 1, 2010 3:40 pm
    I always add chopped green olives to my egg salad sandwiches--great. bom
    May 7, 2010 11:24 am
    How long can you keep egg salad mix in fridge? I'm just curious how far in advance I can make it for weekday lunches
    Jun. 2, 2010 8:14 am
    Mhh so yummy with finely choped lettuce & island source.
    Jun. 27, 2010 11:13 am
    I make my egg salad with crumbled bacon, onion and mayo. YUM!!
    Jan. 1, 2011 11:43 am
    It's yummy and you can add/subtract ingredients easily. For the young cooks, it's a great recipe to try. You can also use it in potato salad, add to dry ingredients, ie potatoes.
    food muncher 
    Jan. 7, 2011 3:15 pm
    can anybody tell me why my egg salad turns into SOUP a half hour after I make it? all I use is a little mayo & salt & pepper!
    Karen BauerAdams 
    Jan. 21, 2011 10:44 pm
    Gotta add some fresh crumbled Bacon bits!! Of course, you have Salt & Pepper, finely chopped Sweet or Vidalia Onion if u like , Sweet Cube Pickles & a touch of Hellman's Mayo, too much makes it runny!! Boy is it ever good!!
    Jan. 29, 2011 2:50 pm
    Love this recipe!
    Jul. 13, 2011 6:10 pm
    I really like egg salad sandwiches. I add lettuce and tomatoes to it, too. I also cut slices of tomatoes and top them with egg salad. It's so delicious!
    Jan. 2, 2012 6:54 pm
    I always add a little dried dill in egg salad.
    Mar. 19, 2012 12:11 pm
    Adding a pinch of sugar helps cut out the gassiness!
    May 4, 2012 11:56 am
    this is why I stopped coming here, just in this one post two people asked for help and Not one person offer to help out a fellow cooker, as to why they thought something, People you don't have to be a chef to help out or at least tell the person what you think happened... again reasons why I stopped surfing here. Oh and to help that person maybe if your using pickle relish that could make it, or possibly if your adding the salt to soon wait until you make the sandwich to add salt. Oh let me see if I can find the other question, if this will let me go back. Oh the fridge question. I check on the internet and it says ~I'd give it 3 days then throw it away on the 4th day. It would seem like it would last longer since all of those ingredients egg, mayo etc last longer then that when not put together into an egg salad but it seems to go bad in just a few days.
    Jun. 2, 2012 6:31 am
    thank you gjnino for taking time to answer those questions..I am new here but wondered why no answer for them! again, thank you.
    Shelley Hogue 
    Jul. 2, 2012 8:09 pm
    Why is there still 2 year old comments on this EGG item ???? Please, does'nt anyone have any new ideas. P.S. you should always let your cooked eggs rest unshelled in the fridge overnite before preparing them.Cold hard boiled eggs are firmer and have less moisture and blend better with other ingedients, remember that mayo, juices etc. will add moisture to your recipe and over a small period of time will make your egg salad recipe runney. Hence, ADD SPARINGLY ,I hope this sure helps the first timer or ??? P.S. This is Shelleys husband.
    Jul. 21, 2012 11:06 am
    go into your garden and get the dill feathers, snip with scissors and add to the egg,mayo,squirt of dijon mustard, s&p, some green onion. PERFECT !
    Jul. 22, 2012 12:44 pm
    On the runny egg salad, try to put your relish in a fine sieve to let the juice run out before putting in the salad.
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