Egg Salad Sandwich

A touch of lemon rind and sour cream adds a bright note to creamy egg salad. To pack for lunch, keep the egg salad chilled, and store the bread and lettuce separately; build your sandwich when you're ready to eat.

Yield: Serves 4 (serving size: 1 sandwich)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 12 Minutes
Total: 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 404
  • Fat: 16.5g
  • Saturated fat: 4.2
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 3g
  • Protein: 20.8g
  • Carbohydrate: 40.6g
  • Fiber: 1.2g
  • Cholesterol: 430mg
  • Iron: 3.6mg
  • Sodium: 746mg
  • Calcium: 79mg


  • 1/4 cup canola mayonnaise
  • 3 tablespoons thinly sliced green onions
  • 3 tablespoons reduced-fat sour cream
  • 2 teaspoons whole-grain Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated lemon rind
  • 8 hard-cooked large eggs
  • 8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
  • 4 large Boston lettuce leaves


  1. 1. Combine first 6 ingredients in a medium bowl, stirring well.
  2. 2. Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.
  3. 3. Arrange 4 toast slices on a cutting board or work surface. Top each toast slice with 1 lettuce leaf, 1/2 cup egg mixture, and 1 toast slice. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Egg Salad Sandwich Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy