Egg and Green Pepper Salad Sandwich
Take your sandwich game to the next level with this Egg and Green Pepper Salad Sandwich—a quick, delicious, and protein-packed meal perfect for lunch or a light dinner. The creamy egg salad is elevated with the crunch of fresh green bell pepper, while Dijon mustard adds a subtle tangy kick. Buttered bread slices are filled with the rich, seasoned mixture and can be toasted to golden perfection for a crispy finish, or enjoyed as-is for a softer bite. With just 25 minutes from prep to plate, this sandwich is an easy, satisfying option that pairs wonderfully with chips, a side salad, or pickles. Whether you're looking for a twist on classic egg salad or a new go-to sandwich recipe, this dish delivers on flavor and convenience.
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Recipe Information
Ingredients
- 4 large Eggs
- 1 medium Green bell pepper
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 8 slices White bread (or your preferred sandwich bread)
- 2 tablespoons Butter
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to low and simmer the eggs for 9-10 minutes.
While the eggs are cooking, dice the green bell pepper into small, bite-sized pieces and set aside.
Once the eggs are done, transfer them to a bowl of ice water to cool for 5 minutes. Peel the eggs and finely chop them.
In a medium mixing bowl, combine the chopped eggs, diced green bell pepper, mayonnaise, Dijon mustard, salt, and black pepper. Mix until well combined and creamy.
Taste the egg salad and adjust the seasoning if needed. If desired, sprinkle chopped fresh parsley for added flavor and color.
Butter one side of each slice of bread lightly. Place a generous portion of the egg and green pepper salad onto four slices of bread, buttered side facing out.
Top with the remaining bread slices, buttered side facing out, to create sandwiches.
If serving immediately, toast the sandwiches in a skillet over medium heat for 2-3 minutes on each side until the bread is golden and slightly crispy. Alternatively, serve the sandwiches as is, without toasting.
Cut each sandwich in half or quarters, if desired, and serve. Pair with your favorite sides like chips, a light salad, or pickles.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 3711 mg | 161% | |
| Total Carbohydrate | 206.0 g | 75% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 21.1 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 620 mg | 48% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 880 mg | 19% | |
*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.
