Egg Salad Sandwich with Basil-Honey-Lemon Dressing


Not all egg salad recipes are loaded with mayo. This well-balanced egg salad sandwich recipe is coated in a homemade dressing made with plenty of fresh basil, Parmesan cheese, and olive oil.

Egg Salad Sandwich with Basil-Honey-Lemon Dressing
Photo: Andy Lyons
Total Time:
20 mins


  • ½ cup coarsely shredded carrot

  • ½ of a small red onion, cut into very thin wedges

  • cup pitted Kalamata olives, halved

  • 8 slices crusty bread

  • 1 cup baby spinach

  • 6 hard-cooked eggs, thickly sliced lengthwise

  • ¼ cup olive oil

  • ¼ cup fresh basil leaves

  • 2 tablespoon finely shredded Parmesan cheese

  • 2 tablespoon lemon juice

  • 2 teaspoon honey


  1. In bowl gently toss together carrot, red onion, and olives. Line four of the bread slices with spinach. Top with sliced eggs and carrot mixture.

  2. In blender or food processor combine oil, basil, Parmesan, lemon juice, honey, 1/8 teaspoon salt and a dash of pepper. Process until blended and slightly thickened. Drizzle over carrot mixture and eggs. Top with remaining bread slices and serve. Makes 4 sandwiches.

Nutrition Facts (per serving)

452 Calories
26g Fat
38g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 452
% Daily Value *
Total Fat 26g 33%
Saturated Fat 5g 25%
Cholesterol 319mg 106%
Sodium 692mg 30%
Total Carbohydrate 38g 14%
Total Sugars 5g
Protein 16g
Vitamin C 9.4mg 47%
Calcium 141.4mg 11%
Iron 3.4mg 19%
Potassium 239mg 5%
Folate, total 157.2mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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