Egg salad Sandwich recipe is became classic, but I’ve given it a makeover with my own special twist for your breakfast. Instead of mayonnaise, I mix the eggs with creamy triangle cheese for a smooth, tangy base. Then, I add slices of fresh avocado—something unexpected that makes the sandwich richer, fresher, and more exciting. Finally, I like to finish it with a drizzle of extra-virgin olive oil. It adds depth, makes it extra tasty, and gives the egg salad sandwich a healthy boost too.
Ingredients of Egg Salad Sandwitch (Serves 4)
- 8 large eggs
- 4–5 triangle cheese portions (such as Laughing Cow)
- 1 teaspoon yellow mustard
- ¼ teaspoon paprika
- Salt and pepper, to taste
- 1 ripe avocado, sliced (my signature addition)
- Extra-virgin olive oil (optional, for drizzling – adds flavor and health benefits)
Directions for Egg Salad Sandwich Recipe
- Cook the eggs
Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover, and let rest for 10–12 minutes. - Cool and chop
Drain, cool in cold water, peel, and chop into small chunks. - Mix the filling
Combine the chopped eggs with triangle cheese and mustard. Mix gently so it stays a bit chunky. Season with paprika, salt, and pepper. - Assemble the sandwich
Spread the egg mixture on bread or toast. Layer avocado slices on top. For an extra burst of flavor (and a healthier touch), finish with a drizzle of olive oil. - Serve
Close the egg salad sandwich, cut in half, and enjoy a version of egg salad that’s creamy, fresh, and full of flavor.
Storage
- Keep the egg mixture (without avocado or oil) in the fridge for up to 5 hours.
- Add avocado and olive oil just before serving for the best taste and freshness.
✨ Note: This recipe is my take on a comfort food classic. The avocado makes it indulgent, the olive oil adds richness while boosting the health factor, and the triangle cheese replaces mayo for a fun twist. It’s familiar, but with a chef’s upgrade that makes it unforgettable.
