Loaded Egg Salad Sandwich

This Loaded Egg Salad is full of bright flavors

I love a good egg salad sandwich, and this loaded egg salad sandwich is the real deal. Once you try this recipe you will never settle for bland egg salad again. My version is loaded with zesty thousand island dressing and fresh vegetables, making it so much better than a simple egg and mayonnaise mixture. The thousand island gives this such a nice, zippy flavor. But even if you skip it, the vegetables and seasoning is enough to wow you. I take these along for picnics, but I have also served these for brunch. They’re a regular at my table during Ramadan year after year.

This loaded egg salad packs a lot of flavor but are very easy to make

You can have everything prepped and ready to go in the time it takes to boil the eggs. That being said, if you’re not in a hurry, I learned a great trick to get the perfect boiled eggs every time. I use this method when I want to boil a few eggs but don’t want to babysit them. Place your eggs in a saucepan and cover it with water. Then place the sauce pan on the stove and bring it to a boil. When the water comes to a boil, cover the sauce pan and turn the stove off. Wait until the eggs are room temperature, and sure enough, each one will be perfectly boiled. I learned this trick from an episode of The Pioneer Women, and I use it very often!

When to make these loaded sandwiches

Eggs are a breakfast food, no matter how they’re prepared, right? If I’m having friends or family over for breakfast/brunch, I always make some type of sandwich to go with my spread, and it’s very often these loaded egg salad sandwiches. They’re light yet filling enough. They make a great after work/school snack, and I am always tasked with bringing a batch of these to our summer picnics in the park. You can’t go wrong with these, no matter what the time of day. You can make a batch of egg salad and keep it int he fridge. Then whenever you want a sandwich just scoop it between bread and you’re done. I have mentioned some variations and substitutions in the recipe notes below.

Loaded Egg Salad Sandwich

Sconce&Scone

These egg salad sandwiches are loaded with bright, crunchy vegetables and pack a lot of flavor. They are th eperfect treat, no matter what time of day. Make these for your next picnic!

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Appetizer, Side Dish, Snack

Ingredients

  

• 5 eggs boiled and chopped
• 1 tomato seeded and finely diced
• 1 persian cucumber finely diced
• 1-2 green chili peppers finely chopped
• 1/4 tsp black pepper
• salt to taste
• 1/4 cup mayonnaise
• 3 tbsp thousand island dressing
• 1 loaf of bread

Instructions

 

• In a medium sized bowl mix together sll the ingredients barring the bread. Taste for seasoning and adjust accordingly.
• Spread 1.5-2 tablespoons of the egg salad between slices of bread. Serve immediately

Notes

Keep them soft. No one likes dry sandwiches. If you want to store these in your fridge before serving, or transport them to a picnic or friend’s house, cover them with damp kitchen towel. Then add foil or plastic wrap. The keep the bread from drying out. 

Variations. You can change up the vegetables in the egg salad. Just make sure you use vegetables that don’t release a lot of water, it’ll make the egg salad soggy. I love adding green onions. 

I sometimes add only 3 or 4 of the egg yolks to make this egg salad a little lighter. 

If you don’t have thousand island dressing, ranch or caesar dressing works great. You can also just replace the dressing with mayonnaise and adjust the seasoning by adding a pinch of paprika and/or 1 teaspoon sriracha. 

Keyword egg salad, egg salad sandwich, Sandwiches

Have you tried these sandwiches?

I love hearing your feedback. If you tried this recipe I’d love to hear how it turned out in the comments below!

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