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
Perfect for one! I used dill relish instead of the spear to make it even quicker.