“Better than Deli” Zucchini Egg Salad Sandwich

This zucchini egg salad sandwich is what simple and delicious food is all about. We’re talking a ton of flavors, basic everyday ingredients, and all done in about 30 minutes. Serve it next to a handful of chips and a couple of ice-cold beers for a fabulous meal.

To make this recipe, I used cage-free organic eggs. You can use whatever eggs you like. But like I’ve told you in the past. In recipes that are this simple, the higher the quality of the ingredients, the better the overall flavors.

What gives this egg salad such a great texture is finely shredding the hard-boiled eggs and zucchini using a box grater. This gives the eggs a lighter and fluffier texture. As for the zucchini, I salted it and then let it rest for a couple of minutes. This extracts the water, so the zucchini is nice and firm with no mush.

TIPS & TRICKS to Make this Recipe: You can serve this sandwich at room temperature or even chilled. The egg salad will hold for up to 3 to 4 days in the fridge in an airtight container. Just toast the bread when ready to serve.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this Zucchini Egg Salad Sandwich

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"Better than Deli" Zucchini Egg Salad Sandwich

Course Main Course

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4

Calories 336 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 6 large eggs
• 1 zucchini 7 inches / 17 cm in length
• 1/2 cup low fat mayonnaise 120 grams
• 1 tbsp dijon mustard 15 grams
• 1/3 cup chopped red onion 50 grams
• 1/4 cup chopped celery 25 grams
• 1/4 cup chopped dill pickels 25 grams
• 1 clove garlic (finely grated)
• 2 tbsp chopped chives 6 grams
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• 8 slices whole wheat sandwich bread

Instructions

1. Add the eggs into a saucepan and fill with water just enough to cover the eggs, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, leave the eggs to sit there for exactly 10 minutes

2. In the meantime, using a box grater, finely shred the zucchini, then add the shredded zucchini into a fine sieve with a bowl underneath, and season with salt, mix together

3. After leaving the eggs in the saucepan for exactly 10 minutes, transfer them into a bowl with iced water, once the eggs are cool enough to handle, about 2 to 3 minutes, peel the eggs, and then using a box grater, finely shred the eggs

4. Add the shredded eggs into a large bowl, along with the mayonnaise, dijon mustard, chopped red onion, chopped celery, chopped pickels, grated garlic, chopped chives, and lemon juice, then season with salt & pepper, and mix together until well mixed

5. Move back to the zucchini, using the back of a large wooden spoon, push down on the zucchini, this is to remove any of the water that has been extracted, then add the zucchini to the egg salad and mix together until well mixed

6. Lightly toast the slices of sandwich bread, then add the egg salad mixture over the slices of toast and top off with another slice of toast, enjoy!

Nutrition Facts

"Better than Deli" Zucchini Egg Salad Sandwich

Amount Per Serving

Calories 336 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Trans Fat 0.04g

Polyunsaturated Fat 6g

Monounsaturated Fat 5g

Cholesterol 283mg94%

Sodium 511mg22%

Potassium 442mg13%

Carbohydrates 31g10%

Fiber 4g17%

Sugar 6g7%

Protein 18g36%

Vitamin A 637IU13%

Vitamin C 12mg15%

Calcium 158mg16%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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