Egg salad sandwiches are the ultimate go-to meal for beach days, picnics, or anytime you need something quick and convenient. They are creamy, light, and satisfying. But if you’re looking for a version with a protein boost, try this high-protein egg salad sandwich.
Ingredients
- 8 large eggs
- 1/2 cup Greek yogurt
- 1 stalk green onion, finely chopped
- 1 tbsp chopped pickles
- 1 tsp Dijon mustard (adjust to taste)
- Salt, to taste
- Pepper, to taste
- Onion powder, to taste
- 1–2 tbsp mayonnaise (optional, for extra creaminess)
- High-protein white bread
Click on the images for the direct link to the ingredients I used:
High Protein Egg Salad Sandwich Instructions
Boil the eggs for 10 minutes and let them cool.
Peel, then slice the eggs in half.
Remove the yolks and place them in a mixing bowl.
Chop the egg whites and add them to the bowl.
Add the Greek yogurt, chopped green onion, pickles, Dijon mustard, salt, pepper, onion powder, and mayonnaise (if using).
Mix until everything is well combined and creamy.
Spread the egg salad onto slices of high-protein white bread.
Cut the sandwich in half and enjoy!
Storage Tips
Store the egg salad filling and bread separately to prevent the bread from becoming soggy. The egg salad can be kept in the refrigerator for up to 3–4 days.
Assemble the sandwich just before eating for the best texture.
If you need to meal prep the entire sandwich in advance, try toasting the bread to help reduce sogginess. Adding a layer of lettuce between the bread and the egg salad can also act as a moisture barrier.
High Protein Egg Salad Sandwich Cooking Tips
Don’t overcook the eggs since it will lead to a crumbly texture.
After boiling the eggs, transfer to an ice bath to stop the cooking process and makes it easier to peel.
Best served chill. You can let the egg salad sit in the fridge for 30 minutes before serving and eating.
High Protein Egg Salad
Ingredients
- 8 large eggs
- 1/2 cup Greek yogurt
- 1 stalk green onion finely chopped
- 1 tbsp chopped pickles
- 1 tsp Dijon mustard adjust to taste
- Salt to taste
- Pepper to taste
- Onion powder to taste
- 1 –2 tbsp mayonnaise optional, for extra creaminess
- High-protein white bread
Instructions
- Boil the eggs and let them cool.
- Peel, then slice the eggs in half.
- Remove the yolks and place them in a mixing bowl.
- Chop the egg whites and add them to the bowl.
- Add the Greek yogurt, chopped green onion, pickles, Dijon mustard, salt, pepper, onion powder, and mayonnaise (if using).
- Mix until everything is well combined and creamy.
- Spread the egg salad onto slices of high-protein white bread.
- Cut the sandwich in half and enjoy!
If you enjoyed this high protein egg salad recipe, you might also like my protein Dunkaroo dip recipe.
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