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Martha's Favorite Egg Salad Sandwich


This simple egg salad sandwich is a healthy -- and delicious -- lunch choice.

  • Yield: Makes 6

Photography: not applicable

Source: The Martha Stewart Show, January 2006


  • 10 hard-boiled egg whites
  • 2 hard-boiled egg yolks
  • 2 to 3 tablespoons light mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 avocado, mashed, plus 1/2 avocado roughly chopped
  • Coarse salt and freshly ground pepper
  • Boston lettuce, arugula, and tomato slices (optional)
  • 12 white sandwich bread, such as Pullman, sliced about 1/2-inch thick, toasted


  1. Using a pastry blender or fork, mash together egg whites and yolks in a large bowl; carefully fold in avocado. Stir in mayonnaise, mustard, and lemon juice; season with salt and pepper.

  2. Place 6 slices of bread on a work surface. Evenly divide egg salad among bread slices. Add lettuce greens or tomato, if desired. Top with remaining 6 slices bread. Serve.

Reviews Add a comment

  • elizabethmandel
    6 AUG, 2008
    I was able to save the left overs in a air tight container to use for lunch the follow day. I was worried with the avocado ingredient but it worked out well.