This is one of my favorite lunches. Maybe my all-time favorite go-to lunch over the past couple of years. I almost always have a bowl of hard-boiled eggs in my refrigerator so I can whip up one of these sandwiches (it only takes about 5 minutes) for lunch or a mid-afternoon snack. Plus, my kids would rather die than eat an egg salad sandwich, so I can eat it in peace without any food thievery. Need a quick lunch for just you? Egg Salad Sandwich for One, coming right up!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Hard boiled egg
- Green onion
- Slice of bread – I like Dave’s Killer Bread 21 Grain, personally!
- Mayonnaise – Regular or light.
- Pickle – I use the fresh pickles you can find in the refrigerated section. You can add a splash of pickle juice as well.
- Mustard – Whatever variety you like best.
- Salt and pepper
- Your favorite greens – Spinach works great.
How to Make an Egg Salad Sandwich for One
- Toast a slice of bread. While that’s toasting, chop the egg, pickle, and green onion, and place in a bowl.
- Add a generous tablespoon of mayonnaise, a little mustard, a splash of pickle juice if desired, and a dash of salt and pepper. Mix everything up gently.
- Grab your toast and line it with spinach leaves. Top with your egg salad, sprinkle with additional salt, pepper, and green onions, and enjoy! I usually eat this with a couple of clementines or a simple fruit salad.
Storing and Other Tips
- This sandwich is best eaten fresh. If you’d like to make a larger batch of egg salad to assemble into sandwiches as needed, feel free. Store it in an airtight container in the refrigerator and enjoy within 3-5 days for best results.
- I feel like this open-face sandwich fills me up perfectly, but you can absolutely top it with a second piece of toasted bread if desired.
Frequently Asked Questions
You can definitely make your egg salad ahead of time. Assemble your sandwich fresh for best results.
Absolutely. Use the yield selector on the recipe card to adjust the amounts of ingredients needed to make as many sandwiches as you’d like!
I find that eating this sandwich open-faced fills me up sufficiently. If you prefer, you can always add another piece of toasted bread on top!
Egg Salad Sandwich for One
Ingredients
- 1 slice whole grain bread
- 1 large hard-boiled egg
- 1 tablespoon mayonnaise you may need a little more–add up to 1 ½ teaspoons more if necessary or desired
- ⅛-¼ teaspoon yellow mustard or pickle juice
- 1 high-quality pickle spear if very large, only use half
- 1 green onion
- 1 small handful spinach or other greens, to line the slice of bread
Instructions
- Toast the slice of bread. While the bread is toasting, chop the egg, pickle, and most of the green onion (the firmer end–reserve the rest) and place them in a bowl.
- Add a generous tablespoon of light mayonnaise, about 1/8-1/4 teaspoon of yellow mustard (and/or pickle juice–and I don't usually measure it, just a little bit gets the job done) and stir gently to combine. Season to taste with salt and pepper.
- Remove the toast from the toaster and line it with spinach (or other) leaves. Top with the egg salad. Thinly slice the remaining green onion and sprinkle on top of the sandwich. Sprinkle with additional salt and pepper and serve immediately.
Notes
- This sandwich is best eaten fresh. If you’d like to make a larger batch of egg salad to assemble into sandwiches as needed, feel free. Store it in an airtight container in the refrigerator and enjoy within 3-5 days for best results.
- I feel like this open-face sandwich fills me up perfectly, but you can absolutely top it with a second piece of toasted bread if desired.
Questions & Reviews
Nice to find recipes for one
I’m reminded to thank you for teaching me about pressure cooking hardcooked eggs. When I moved to a higher elevation, I couldn’t boil them without the whites sticking to the shell badly. Now you’ve solve that pesky problem.
Sometimes I use avocado in place of the mayo for egg salad. So creamy!
Does Costco have those Claussen pickles? Or any large containers of refrigerated dills?
I’ve gotten them there before! The pickles are HUGE–you’ll probably want to use less. 🙂
Have you tried packing this to eat later? I’m just wondering how well the salad part holds up. I’d likely pack it separate from the bread and just eat untoasted. Thanks!
You could either mix it all up and then add the bread or you could keep the eggs/pickle/onion separate from the mayo and then mix it up and put it on the bread when you’re ready to eat it. 🙂
I never have mayo in the house, but always have some light Miracle Whip. Would this ruin it?
I prefer mayo, but you can do it with miracle whip if that’s your thing. 🙂
This looks amazing!
Paige
If you want to save a few more calories, skip the mayo and use a Light Swiss Laughing Cow Cheese Wedge. Just throw it in with the hard-boiled egg and use a fork to mash and mix together. It is so good!
My new method for hard boiled eggs, which actually works great, is this: bring water to a boil, then put the eggs in the boiling water with a slotted spoon. If one is cracked and oozing egg, remove it immediately. They are ready in about 8 minutes. From the stove, I dump out the hot water and replace it with cold in the same pan. I peel the eggs (the shell comes off so easily) and store them in the fridge for about a week, if they last that long. They are usually gone within a day or two thanks to my husband. 🙂
This is the way that I do eggs as well! They peel so much easier that I now do hard boiled eggs every weekend. I also dump ice in the cold water bath to really bring down the temperature quickly.
Yum! I love egg salad for one! I’ve never thought to put pickles in it. Also, I must be missing out because I didn’t know the refrigerated pickles were the good pickles! What makes them better??
The refrigerated pickles aren’t processed (i.e. canned or boiled) to make them shelf stable – therefore, they are not “cooked” and they are much crisper and fresher tasting.
This is perfect because I can’t seem to make egg salad for less than an army.
Thank you!!