Kale Egg Salad Sandwich: A Fresh, No-Cook Lunch or Dinner
Hard-boiled eggs are a summer staple: economical, versatile, and ideal for quick meals. This Kale Egg Salad Sandwich combines simple farmer’s market produce with an easy egg salad to create a bright, satisfying sandwich that comes together in minutes and requires no oven time.
It’s perfect for hot days when you don’t want to heat the house, or for packing into a cooler for picnics and outings. The recipe is flexible—adjust the seasonings, mayonnaise, or add-ins to match your taste.
This sandwich is fast to prepare—about 5 minutes of active time if you use pre-cooked hard-boiled eggs—so it’s an excellent go-to for busy weeknights or relaxed weekend lunches.
Kale Egg Salad Sandwich
4
Ingredients
Egg Salad
- 6 Hard-Boiled Eggs
- 1/2 Cup Light Mayonnaise
- 1/2 Tsp Dill Weed
- 1/2 Tsp Paprika
- 1 Sliced Tomato
- Prepared Kale (see below)
- Toasted Bread
Kale
- 1 Bunch of Kale
- 1 Tbsp Olive Oil
- 1 Clove Crushed Garlic
Instructions
To Prepare Kale
- Chop the kale into salad-size pieces. Toss with olive oil and crushed garlic. Set aside to let the flavors meld while you prepare the egg salad.
To Prepare Egg Salad
- Crush the hard-boiled eggs with a fork until they’re coarsely crumbled and place them in a medium bowl.
- Add the light mayonnaise, dill weed, and paprika. Stir until evenly combined. Taste and adjust seasoning if desired.
- Toast the bread. On each slice, layer a few pieces of the prepared kale, add tomato slices, and top with a generous scoop of egg salad.
- Close the sandwich and serve immediately.
Nutrition
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