Dairy-Free Classic Egg Sandwich
Transform your breakfast or lunch routine with this Dairy-Free Classic Egg Sandwich—a wholesome, allergy-friendly twist on the timeless favorite. Perfectly cooked hard-boiled eggs are paired with creamy dairy-free mayonnaise, buttery avocado, fresh tomato, and crisp lettuce, all stacked between slices of lightly toasted dairy-free bread. The recipe is as simple as it is satisfying, taking just 20 minutes from start to finish and delivering four delicious servings. With the added touch of seasoning and the richness of olive oil, this sandwich is a harmonious balance of flavors and textures. Whether you’re catering to dietary restrictions or simply seeking a lighter version of the classic, this dairy-free egg sandwich is your go-to meal for a quick, nutritious bite.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons dairy-free mayonnaise
- 1 tablespoon dairy-free butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 piece sliced avocado
- 1 piece ripe tomato
- 4 pieces lettuce leaves
- 8 pieces slices of dairy-free bread
- 1 tablespoon olive oil
Instructions
Begin by placing the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Once boiling, cover the saucepan with a lid, remove it from the heat, and let the eggs stand for about 9-12 minutes for firm yolks.
While the eggs are cooking, prepare the other ingredients. Slice the avocado and tomato thinly and set aside.
Rinse and pat dry the lettuce leaves with a paper towel.
Once the eggs are cooked, drain the hot water and run cold water over the eggs until they are cool enough to handle.
Peel the eggs and slice them into rounds.
In a small bowl, combine the dairy-free mayonnaise, salt, and black pepper. Mix well.
Heat a pan over medium heat and add olive oil. Lightly toast each slice of dairy-free bread until golden brown.
Spread a thin layer of the dairy-free mayonnaise mixture on each toasted bread slice.
Lay down a piece of lettuce on four slices of bread. Top it with slices of egg, avocado, and tomato.
Place the remaining slice of bread on top of each sandwich.
Slice each sandwich diagonally and serve immediately.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 2737 mg | 119% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 15.4 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 310 mg | 24% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1958 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
