Okay, you guys. This is such a simple recipe. Sara originally shared the directions and both of us have shared it a lot, especially during DietBets (by the way, we have another game starting next week–more about that soon, but head over here to check it out!) and over on our Fit Club Instagram. But. This is one of my favorite lunches. Maybe my all-time favorite go-to lunch over the past couple of years. I always have a bowl of hard-boiled eggs in my refrigerator so I can whip up one of these sandwiches (it only takes about 5 minutes) for lunch or a mid-afternoon snack. Plus, my kids would rather die than eat an egg salad sandwich, so I can eat it in peace without any food thievery.
You’re going to need a hard-boiled egg (check out this post where I evaluated a few different methods–you can find links to all those methods there), a green onion, a slice of whole grain bread (I love Dave’s Killer Bread, the 21 grain variety), some light mayo, a pickle (those good pickles that you find in the refrigerated section), some mustard (or pickle juice), salt, pepper, and your favorite greens (I actually like using spinach, which I wouldn’t typically put on a sandwich, but an egg salad sandwich is a complicated experience and, for whatever reason, spinach gets the job done here.)
Toast 1 slice of bread. While the bread is toasting, chop the egg, pickle (if the pickle spears are very large, like in the containers you buy at Sam’s Club or Costco, only use half of the pickle; you can snack on the other half), and most of the green onion (the firmer end–reserve the rest) and place them in a bowl.
Add a generous tablespoon of light mayonnaise, about 1/8-1/4 teaspoon of yellow mustard (or pickle juice–and I don’t usually measure it, just a little bit gets the job done)
and stir gently to combine. I love a good mini-spatula for mixing here. Season to taste with salt and pepper.
Remove the toast from the toaster and line it with spinach (or other) leaves.
Top with the egg salad. Thinly slice the remaining green onion and sprinkle on top of the sandwich. Sprinkle with additional salt and pepper and serve immediately (I usually have it with two clementines or whatever other fruit I might have in the house–I need something a little sweet to offset all the savory flavors in the sandwich.)
Egg Salad Sandwich for One
- Total Time: 5 minutes
Description
A quick and easy protein-packed lunch scaled for 1 person!
Ingredients
- 1 slice whole grain bread
- 1 large hard-boiled egg
- 1 tablespoon light mayonnaise (you may need a little more–add up to 1 1/2 teaspoons more if necessary or desired)
- 1/8–1/4 teaspoon yellow mustard or pickle juice
- 1 high-quality pickle spear (if very large, only use half)
- 1 green onion
- Enough greens (I like spinach) to line the slice of bread
Instructions
- Toast the slice of bread. While the bread is toasting, chop the egg, pickle, and most of the green onion (the firmer end–reserve the rest) and place them in a bowl. Add a generous tablespoon of light mayonnaise, about 1/8-1/4 teaspoon of yellow mustard (or pickle juice–and I don’t usually measure it, just a little bit gets the job done) and stir gently to combine. Season to taste with salt and pepper.
- Remove the toast from the toaster and line it with spinach (or other) leaves. Top with the egg salad. Thinly slice the remaining green onion and sprinkle on top of the sandwich. Sprinkle with additional salt and pepper and serve immediately (I usually have it with two clementines or whatever other fruit I might have in the house–I need something a little sweet to offset all the savory flavors in the sandwich.)
Notes
Nutrition Information
- Calories: 236
- Fat: 10
- Saturated Fat: 1
- Carbs: 25
- Sugars: 4
- Fiber: 5
- Protein: 7
- Weight Watchers Smart Points: 7
- Prep Time: 5
Nutrition
- Serving Size: 1
*Disclaimer: This post contains affiliate links.
Questions & Reviews
I’m reminded to thank you for teaching me about pressure cooking hardcooked eggs. When I moved to a higher elevation, I couldn’t boil them without the whites sticking to the shell badly. Now you’ve solve that pesky problem.
Sometimes I use avocado in place of the mayo for egg salad. So creamy!
Does Costco have those Claussen pickles? Or any large containers of refrigerated dills?
I’ve gotten them there before! The pickles are HUGE–you’ll probably want to use less. 🙂
Have you tried packing this to eat later? I’m just wondering how well the salad part holds up. I’d likely pack it separate from the bread and just eat untoasted. Thanks!
You could either mix it all up and then add the bread or you could keep the eggs/pickle/onion separate from the mayo and then mix it up and put it on the bread when you’re ready to eat it. 🙂
I never have mayo in the house, but always have some light Miracle Whip. Would this ruin it?
I prefer mayo, but you can do it with miracle whip if that’s your thing. 🙂
This looks amazing!
Paige
http://thehappyflammily.com
If you want to save a few more calories, skip the mayo and use a Light Swiss Laughing Cow Cheese Wedge. Just throw it in with the hard-boiled egg and use a fork to mash and mix together. It is so good!
My new method for hard boiled eggs, which actually works great, is this: bring water to a boil, then put the eggs in the boiling water with a slotted spoon. If one is cracked and oozing egg, remove it immediately. They are ready in about 8 minutes. From the stove, I dump out the hot water and replace it with cold in the same pan. I peel the eggs (the shell comes off so easily) and store them in the fridge for about a week, if they last that long. They are usually gone within a day or two thanks to my husband. 🙂
This is the way that I do eggs as well! They peel so much easier that I now do hard boiled eggs every weekend. I also dump ice in the cold water bath to really bring down the temperature quickly.
Yum! I love egg salad for one! I’ve never thought to put pickles in it. Also, I must be missing out because I didn’t know the refrigerated pickles were the good pickles! What makes them better??
The refrigerated pickles aren’t processed (i.e. canned or boiled) to make them shelf stable – therefore, they are not “cooked” and they are much crisper and fresher tasting.
This is perfect because I can’t seem to make egg salad for less than an army.
Thank you!!
http://aneducationindomestication.com