Know what’s on your plate
Egg salad sandwich
Calories & nutrition facts
homemade
Nutrition facts
Per 100 g% DV- Calories 305 kcal —
- Protein 8.7 g 17%
- Carbohydrate 17 g 6%
- Fat 22 g 28%
- Saturated fat 4.2 g 21%
- Fibre 0.8 g 3%
- Sugars 2 g —
- Sodium 441 mg 19%
- Cholesterol 213 mg 71%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 97.2 µg 11%
- Vitamin C 0 mg 0%
- Vitamin D 0.68 µg 3%
- Vitamin E 1.6 mg 11%
- Vitamin K 0.11 µg 0%
- Thiamin (B1) 0.18 mg 15%
- Riboflavin (B2) 0.35 mg 27%
- Niacin (B3) 1.4 mg 9%
- Pantothenic acid (B5) 0.75 mg 15%
- Vitamin B6 0.2 mg 12%
- Folate (B9) 57.9 µg 14%
- Vitamin B12 0.58 µg 24%
Minerals
- Calcium 75.6 mg 6%
- Iron 1.9 mg 10%
- Magnesium 12.3 mg 3%
- Phosphorus 119 mg 10%
- Potassium 98.8 mg 2%
- Zinc 0.77 mg 7%
- Copper 0.09 mg 10%
- Manganese 0.17 mg 7%
- Selenium 20.5 µg 37%
Similar foods
- Salmon salad sandwichhomemade210 kcal / 100 g
- Egg saladhome-made210 kcal / 100 g
- Tuna salad sandwichhomemade229 kcal / 100 g
- Egg sandwichon white bread228 kcal / 100 g
- Salad sandwich or roll130 kcal / 100 g
- Shrimps egg lettuce mayonnaise sandwich295 kcal / 100 g
- Chicken salad sandwichon white246 kcal / 100 g
- Ham salad sandwichon white242 kcal / 100 g
- Potato salad with egg157 kcal / 100 g
Questions about Egg salad sandwich
How do you make a good egg salad sandwich?
Chop hard-boiled eggs and fold them into mayonnaise with a little mustard, finely sliced spring onion and black pepper. Spread the filling right to the edges of the bread; add lettuce just before serving so it stays crisp.
How long should you boil eggs for an egg salad sandwich?
Lower eggs into simmering water and cook for about 10 minutes for firm yolks that mash neatly. Cool them promptly in cold water, then peel and chop.
What bread goes best with egg salad?
Soft wholemeal or white sandwich bread is classic; lightly toasting it gives the filling a sturdier base. Sourdough also works well, especially with watercress or rocket.
How long does an egg salad sandwich keep in the fridge?
Keep it covered and refrigerated, and eat it within 24 hours for the best texture. If you are preparing ahead, store the egg filling separately and assemble the sandwich shortly before eating.
Can you freeze an egg salad sandwich?
Freezing is not a good choice: mayonnaise can separate as it thaws, and boiled egg whites often turn rubbery and watery. Make only what you can keep chilled and eat promptly.
What can you use instead of mayonnaise in an egg salad sandwich?
Mash the eggs with thick Greek yoghurt or a mixture of yoghurt and a little mustard for a tangier, lighter filling. Mashed avocado also binds the eggs, though it changes the flavour and can brown quickly.
How does an egg salad sandwich compare with an egg mayonnaise sandwich?
The egg salad sandwich has 305 kcal per 100 g, compared with 243 kcal in an egg mayonnaise sandwich. The latter has more carbohydrate and fibre per 100 g, while the egg salad sandwich has more fat.
Can you make an egg salad sandwich the night before?
Yes, but keep it wrapped in the fridge and add leafy greens just before serving to stop them wilting. For the freshest bread, keep the egg filling in a separate covered container overnight and assemble it in the morning.
Source: Canadian Nutrient File 6747 · per 100 g · carbohydrate per EU label, fibre excluded
