This Martha Stewart’s Favorite Egg Salad Sandwich is a creamy and fresh recipe, which is made with mashed avocado and hard-boiled eggs. It’s a healthy twist on the classic, ready in about 15 minutes.
Martha Stewart’s Egg Salad Sandwich Ingredients
- 10 hard-boiled egg whites
- 2 hard-boiled egg yolks
- 2 to 3 tablespoons light mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- ½ avocado, mashed, plus ½ avocado roughly chopped
- Coarse salt and freshly ground pepper
- Boston lettuce, arugula, and tomato slices (optional)
- 12 slices white sandwich bread, such as Pullman, toasted
How To Make Martha Stewart’s Egg Salad Sandwich
- Mash the Eggs: In a large bowl, use a pastry blender or a fork to mash together the hard-boiled egg whites and yolks until they are broken down into small pieces.
- Fold in Avocado: Gently fold in both the mashed and the roughly chopped avocado.
- Mix the Dressing: Stir in the mayonnaise, Dijon mustard, and lemon juice. Season to your liking with coarse salt and freshly ground pepper.
- Assemble and Serve: Place 6 slices of toasted bread on your work surface. Evenly divide the egg salad among them. Top with optional lettuce or tomato slices, then place the remaining 6 slices of bread on top. Serve immediately.
Recipe Tips
- How to get the perfect texture? The key is to not over-mash. Using a pastry blender or a fork, as suggested, breaks down the eggs without turning them into a uniform paste. The combination of mashed and chopped avocado also adds a wonderful, varied texture.
- How to prevent a watery egg salad? It is crucial to make sure your hard-boiled eggs are completely cooled before you start chopping and mixing. Warm eggs can release moisture and make the dressing watery.
- Can I make this ahead of time? You can make the egg salad mixture a few hours ahead. To prevent the avocado from browning, press a piece of plastic wrap directly onto the surface of the salad before refrigerating. Assemble the sandwiches on freshly toasted bread just before serving.
- What’s the best bread for an egg salad sandwich? A soft, high-quality white sandwich bread, like Pullman loaf, is the classic choice. Its soft texture perfectly complements the creamy filling. Toasted whole wheat or a light sourdough would also be delicious.
What To Serve With Egg Salad Sandwiches
This is a classic lunchbox and picnic sandwich. It pairs perfectly with simple, crisp sides:
- Kettle-cooked potato chips
- A handful of carrot and celery sticks
- A classic dill pickle spear
- A cup of simple tomato soup
How To Store Egg Salad Sandwiches
- Best Eaten Fresh: Assembled sandwiches with toasted bread are best eaten immediately to prevent the bread from becoming soggy.
- Refrigerate: You can store leftover egg salad in an airtight container in the refrigerator for up to 2 days. Be aware that the avocado may brown slightly over time.
Egg Salad Sandwich Nutrition Facts
- Serving: 1 sandwich
- Calories: 380 kcal
- Carbohydrates: 32g
- Protein: 22g
- Fat: 18g
- Saturated Fat: 4g
- Sodium: 650mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is a signature part of Martha’s “lighter” version. Using mostly egg whites significantly reduces the fat and cholesterol content of the salad while keeping it high in protein, making for a healthier twist on the classic.
The lemon juice in the recipe is a key ingredient that helps to slow down the browning process (oxidation). However, some browning is natural. The best way to prevent it is to serve the salad fresh and, if storing, press plastic wrap directly onto its surface to minimize air contact.
Yes, absolutely. If you’re not concerned about the fat content, regular full-fat mayonnaise will work perfectly and result in an even richer, creamier egg salad.
Try More Recipes:
Martha Stewart’s Favorite Egg Salad Sandwich Recipe
Description
A light and fresh twist on the classic egg salad sandwich, featuring creamy avocado, Dijon mustard, and a higher ratio of egg whites for a healthier lunch.
Ingredients
Instructions
- In a large bowl, mash the egg whites and yolks together with a fork or pastry blender.
- Gently fold in the mashed and chopped avocado.
- Stir in the mayonnaise, Dijon mustard, and lemon juice until just combined.
- Season with salt and pepper to taste.
- Divide the egg salad evenly among 6 slices of toasted bread.
- Add optional lettuce and tomato, then top with the remaining bread slices and serve immediately.
Notes
- The most important tip for a non-watery salad is to ensure your hard-boiled eggs are completely chilled before you begin.
- For the best texture, don’t over-mash the eggs; you want small, distinct pieces, not a uniform paste.
- This recipe is a great “lighter” option as it uses mostly egg whites and light mayonnaise.
- To make ahead, store the egg salad with plastic wrap pressed directly on its surface and assemble the sandwiches just before serving.