Why You’ll Love This Recipe
Egg Salad Sandwiches are a timeless, protein-packed lunch option that are creamy, flavorful, and satisfyingly simple. Made with hard-boiled eggs, mayo, and seasonings, this classic sandwich is perfect for picnics, meal prep, or a quick, wholesome meal at home.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
hard-boiled eggs
mayonnaise
Dijon or yellow mustard
salt
black pepper
celery (finely chopped, optional)
green onions or chives (optional)
paprika (optional, for garnish)
sandwich bread (white, whole grain, or sourdough)
lettuce or greens (optional)
directions
Peel and chop the hard-boiled eggs into small pieces.
In a bowl, combine the eggs, mayonnaise, mustard, salt, pepper, and any optional add-ins like celery or green onions.
Mix gently until fully combined and creamy, adjusting mayo or mustard to taste.
Taste and adjust seasoning if needed.
Toast the bread if desired, then spoon the egg salad onto one slice.
Top with lettuce or greens if using, and finish with the second slice of bread.
Slice in half and serve immediately, or chill before serving for a firmer texture.
Servings and timing
This recipe yields approximately 2–4 sandwiches.
Preparation time: 10 minutes
Total time: 10 minutes
Variations
Add chopped pickles or relish for tang.
Mix in a bit of Greek yogurt for a lighter option.
Use avocado instead of mayo for a twist.
Sprinkle with smoked paprika for extra depth.
storage/reheating
Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
Do not freeze.
Assemble sandwiches just before serving for best texture.
FAQs
Can I make egg salad ahead of time?
Yes, it tastes even better after chilling for a few hours.
How do I keep egg salad from getting watery?
Use firm eggs and avoid over-mixing; draining chopped celery helps too.
What’s the best bread to use?
Soft sandwich bread, whole grain, or crusty sourdough all work well.
Can I make it without mayo?
Yes, try Greek yogurt, mashed avocado, or vegan mayo instead.
How many eggs per sandwich?
Typically 2 eggs per sandwich yields a generous portion.
Is this recipe kid-friendly?
Absolutely—it’s creamy, mild, and easy to eat.
Can I serve it open-faced?
Yes, egg salad is great on toast or crispbread too.
Can I add cheese?
Sure, mild cheeses like cheddar or Swiss pair well.
How do I hard-boil eggs?
Boil for 10–12 minutes, then cool in ice water and peel.
Is it gluten-free?
Use gluten-free bread and ingredients to make it gluten-free.
Conclusion
Egg Salad Sandwiches are a quick, customizable, and satisfying lunch that blends creamy texture with savory flavor. Whether enjoyed on toast, packed in a lunchbox, or served with greens, this simple staple always hits the spot.
Print
How to Make Egg Salad Sandwiches
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 20 mins
- Yield: 2–3 sandwiches
- Category: Sandwich / Lunch
- Method: Boiling & Mixing
- Cuisine: American
- Diet: Vegetarian
Description
Classic creamy egg salad served between slices of soft bread—perfect for a quick, satisfying sandwich or picnic lunch.
Ingredients
- 6 large eggs
- 3 Tbsp mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp lemon juice or white vinegar
- 1 celery stalk, finely chopped (optional)
- 2 Tbsp red onion or chives, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
- 4–6 slices bread (white, whole wheat, or your choice)
- Optional extras: lettuce leaves, tomato slices, pickle chips
Instructions
- Place eggs in a saucepan and cover with cold water about 1 inch above eggs. Bring to a boil over medium-high heat.
- As soon as the water boils, turn off heat, cover, and let sit for 10–12 minutes.
- Drain hot water and transfer eggs to an ice water bath to cool for 5 minutes.
- Peel eggs and chop coarsely or mash lightly with a fork in a bowl.
- Stir in mayonnaise, mustard, lemon juice, salt, and pepper until well combined.
- Fold in celery and red onion or chives, if using.
- Adjust seasoning to taste.
- Spread mixture onto bread. Add optional lettuce, tomato, or pickles. Top with another slice of bread.
- Cut sandwiches in half or diagonally. Serve immediately or wrap and chill before serving.
- Refrigerate any leftover egg salad in an airtight container for up to 3 days.
Notes
- Add a pinch of curry powder or smoked paprika for a flavor twist.
- Use Greek yogurt instead of mayo for a lighter version.
- Make open-faced or use wraps, bagels, or croissants instead of bread.
- Mix in diced avocado or crispy bacon for a heartier sandwich.
- Ensure eggs are fully cooled before mixing to prevent runny texture.