This creamy egg vegetable sandwich is slightly tangy and just a touch sweet- an irresistible twist on the classic egg sandwich. Bring café vibes to your kitchen with this refreshing salad sandwich, great for a light lunch, a speedy breakfast, or a nutritious snack on the go!
Looking for sandwiches that hit the spot fast? The chicken mayo sandwich and veg mayo sandwich are both flavorful and easy to whip up!
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🥚 Fun Fact
A single egg contains about 6 grams of high-quality protein, which means this sandwich is not just tasty - it’s a mini powerhouse of nutrition!
💖What makes this sandwich special
This isn’t just another egg sandwich. It’s a fusion of creamy aioli and tangy yogurt with a dash of lemon juice and maple syrup that transforms boiled eggs and fresh veggies into a luscious, flavor-packed filling.
Every bite bursts with a balance of richness, zest, and subtle sweetness, making it equally perfect for breakfast, brunch, or a light lunch!
📋Ingredients
To make egg salad finger sandwiches, you need these items:
Egg - Hard-boiled eggs. I like to mash the yolks for a creamy texture while chopping the whites to add a satisfying crunch.
Love eggs? Don’t miss this delicious and flavorful spices-infused egg fry masala and egg paratha!
Vegetables - Rinse the vegetables well and finely dice them (except carrot). I include lettuce, carrot, onion, cilantro, and green chilies to give these egg salad tea sandwiches a fresh, vibrant taste. I usually grate the carrots; it blends beautifully with the creamy filling.
The fresh veggies add a satisfying crunch and vibrant flavor, much like the ones in my egg veggie bites - a favorite for school lunchboxes!
Bread - Grab some white sandwich bread, or swap in your favorite bread; it all works. Lightly toast the bread slices if you prefer a crisp bite.
Maple syrup - A drizzle adds a subtle sweetness to the sandwich, similar to how it flavors my pineapple raita recipe. Skip it if you prefer a purely savory bite.
See the recipe card for quantities.
👩🍳How to make egg sandwich with vegetables
Boil the eggs - Place the eggs in water, bring to a gentle boil, then cook for 8–10 minutes. Once they cool down, peel them.
Prepare the creamy dressing - In a mixing bowl, whisk together yogurt, aioli, boiled egg yolk, lemon juice, maple syrup, salt, and pepper until smooth. This creamy base brings tang and light sweetness that ties the sandwich together beautifully.
Mix in the chopped eggs and vegetables - Add the chopped egg whites and vegetables to the dressing. Gently mix them, just enough to combine with the creamy texture.
Assemble the sandwich - Trim off the edges of the bread. Spread the egg-veg mixture evenly between two slices and press gently.
Serve - Cut diagonally, serve with your favorite chutney or a side of chips, and enjoy this wholesome, flavor-rich sandwich.
Serving Suggestions
Enjoy this creamy egg veggie sandwich with a cup of chai masala, coffee, or lemon mint tea for a cozy breakfast combo.
Serve them with mint coriander chutney or red spicy Schezwan sauce.
Pair these egg sandwiches with frozen roasted air-fried potatoes or a mix of air-fried carrots and potatoes for a hearty combo!
📝Tips
Overcooked eggs can turn rubbery. Boil the eggs perfectly for about 9–10 minutes.
Let the boiled eggs cool slightly before combining with yogurt and aioli. This keeps the mixture creamy, not runny.
Craving some heat? Mix in a bit of 2-ingredient chili oil or red chili chutney - trust me, a small amount is enough to fire it up!
More Protein-Packed Recipes
Looking for more protein-packed breakfasts?
🧾Recipe
Easy Egg Vegetable Sandwich
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Ingredients
- 6 slices Bread
- ¼ cup Greek yogurt
- 1 tablespoon Aioli
- 1 Hard boiled egg
- 1 teaspoon Maple syrup
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- ½ Carrot
- ⅛ Lettuce
- ¼ Onion
- Cilantro
- 1-2 Green chillies
Instructions
Boil the eggs
- Place the eggs in water, bring to a gentle boil, then cook for 8–10 minutes. Once they cool down, peel them.
Prepare the creamy dressing
- In a mixing bowl, whisk together yogurt, aioli, boiled egg yolk, lemon juice, maple syrup, salt, and pepper until smooth.
- Add the chopped egg whites and vegetables to the dressing. Gently mix them, just enough to combine with the creamy texture.
Assemble the sandwich
- Trim off the edges of the bread. Spread the egg-veg mixture evenly between two slices and press gently.
Serve
- Cut diagonally, serve with your favorite chutney or a side of chips, and enjoy this wholesome, flavor-rich creamy egg vegetable sandwich!
Video
Notes
Nutrition
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