If you’re hungry for a simple but utterly satisfying classic, the Egg Salad Sandwich deserves a spot at the top of your must-make list. This is more than just a lunchbox staple—it’s a creamy, nuanced blend of perfectly boiled eggs, fresh chives, and a tangy pop of Dijon all wrapped up between slices of your favorite bread. Slightly nostalgic, endlessly customizable, and perfect for busy weekdays or a lazy picnic alike, making the ultimate Egg Salad Sandwich is easier than you think—and always worthwhile.
Ingredients You’ll Need
Every ingredient in this Egg Salad Sandwich recipe brings something delightful to the table, from the creamy richness of perfectly boiled eggs to the crisp bite of celery. Don’t skip the simple seasonings and fresh garnishes—each one truly makes the flavors shine and gives this classic its signature taste and texture.
- 6 large eggs: These are the heart of your Egg Salad Sandwich, providing a creamy and hearty texture you can’t beat.
- 1/4 cup mayonnaise: Mayo adds that signature creaminess, binding the salad together—try using real mayo for the most classic flavor.
- 1 teaspoon Dijon mustard: Just a bit instantly wakes up the salad with a little tang and depth.
- 1 tablespoon chopped fresh chives or green onions: Fresh herbs or mild onion bring a bit of color and garden-fresh flavor.
- 1 tablespoon finely chopped celery (optional): Celery is for those who love a little crunch and brighter flavor in every bite.
- Salt and black pepper to taste: These two lift all the flavors and help balance out the richness of the eggs and mayo.
- 4 slices of bread (white, whole wheat, or sourdough): Good bread is key; your favorite style will work beautifully, especially if toasted!
- Optional: lettuce leaves, sliced tomatoes, or microgreens: These fresh add-ons lend a lively crunch and make your Egg Salad Sandwich extra special.
How to Make Egg Salad Sandwich
Step 1: Boil the Eggs
Start with six large eggs in a saucepan—that’s your base for a lush, satisfying filling. Cover the eggs with cold water by an inch, then bring to a gentle boil over medium-high heat. Once boiling, cover the pan, take it off the heat, and let those eggs sit for 10 to 12 minutes. This soak lets you reach that perfect, golden yolk without any green rings! Rinse the eggs under cold water or let them rest in an ice bath to cool—this makes peeling a breeze and ensures your Egg Salad Sandwich filling is tender, not rubbery.
Step 2: Peel and Chop
Once the eggs are cool, peel them (it’s oddly satisfying!), and chop into bite-sized pieces. Some prefer a rough chop for a chunkier texture, while others go finer for a smoother salad. Either way, it’s best to work gently so you keep those yolks creamy and don’t mash everything into a paste.
Step 3: Mix the Filling
Transfer your chopped eggs into a mixing bowl. Add the mayonnaise and Dijon mustard to give the salad that signature creaminess and bite. Sprinkle in the chives (or green onions), plus the celery for crunch if you’re using it. Season generously with salt and black pepper. Now, mix everything together with a gentle hand so you don’t overwork the eggs—the filling should look fluffy and inviting.
Step 4: Prepare the Bread
Choose your favorite bread—be it pillowy white, sturdy whole wheat, or tangy sourdough. Toast the slices if you crave a crunchy contrast, or keep them soft and fresh for a more classic vibe. If you’re adding lettuce, tomatoes, or microgreens, have those washed and ready to layer on.
Step 5: Assemble Your Egg Salad Sandwich
Generously spoon the egg salad mixture onto two slices of bread, spreading it all the way to the edges. Top with crisp greens or juicy tomatoes—these not only make your Egg Salad Sandwich extra flavorful, but they also add irresistible color and freshness. Place the second slice of bread on top, gently press, and cut in half. Your ultimate lunch is ready to enjoy!
How to Serve Egg Salad Sandwich
Garnishes
Elevate your Egg Salad Sandwich with a flourish of extra chives on top, freshly cracked pepper, or even a sprinkle of paprika for a subtle kick of color and flavor. A few microgreens or thin radish slices can add a finishing touch worthy of a picnic spread or brunch table.
Side Dishes
Pair your Egg Salad Sandwich with crisp dill pickles, a handful of kettle chips, or a simple green salad—all are natural partners for this creamy classic. For a lighter lunch, citrus segments or a fresh fruit salad help balance out the richness perfectly.
Creative Ways to Present
For a crowd-pleaser at picnics or parties, cut your Egg Salad Sandwich into triangles or finger sandwiches and arrange on a platter. If you’re looking to change things up, serve the egg salad scooped over leafy greens, pile it into lettuce wraps, or use hearty crackers as dippers for an easy, mess-free option.
Make Ahead and Storage
Storing Leftovers
Store any extra egg salad in an airtight container in the refrigerator for up to 2 days. It’s best to keep the bread and salad separate until you’re ready to assemble, ensuring everything stays fresh and the bread doesn’t get soggy.
Freezing
Egg salad doesn’t freeze well—the creamy texture changes and can become watery after thawing. If you want to get ahead, boil and peel your eggs in advance, but mix up the filling fresh for the best flavor and consistency in your Egg Salad Sandwich.
Reheating
There’s no need to reheat egg salad—enjoy it cold or at room temperature for the best texture and flavor. However, if your bread could use a little reviving, give it a quick toast before assembling for the perfect finish.
FAQs
What’s the secret to perfectly boiled eggs for an Egg Salad Sandwich?
Letting the eggs sit in hot water after a boil gives you tender whites and creamy yolks every time. Plunging them into ice water stops the cooking and makes peeling much easier!
Can I make the egg salad healthier?
Absolutely! Swap out half the mayo for Greek yogurt for a lighter, tangy twist, or go all-in with avocado for extra creaminess and healthy fats.
Is this recipe gluten-free?
The filling for your Egg Salad Sandwich is naturally gluten-free. Simply use gluten-free bread and check that your condiments are certified safe to make the whole meal gluten-free.
How can I prevent my sandwich from getting soggy?
If you’re making sandwiches ahead, place a layer of lettuce on the bread before adding the egg salad, or pack the egg salad separately and assemble right before eating. Toasted bread also helps keep things crisp.
Can I add extra ingredients to the egg salad?
Definitely! Chopped pickles, a bit of curry powder, or even a dash of hot sauce are all great ways to make your Egg Salad Sandwich unique and perfectly tailored to your tastes.
Final Thoughts
If you crave comfort food that’s quick, customizable, and endlessly delicious, give this Egg Salad Sandwich a try. You’ll never look at a humble egg the same way again—sometimes, the classic recipes are truly the best.
Print
Egg Salad Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 sandwiches
- Category: Lunch
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a classic Egg Salad Sandwich with a creamy, flavorful filling piled high between your choice of bread slices. This easy-to-make recipe is perfect for a quick lunch or a picnic outing.
Ingredients
Egg Salad:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh chives or green onions
- 1 tablespoon finely chopped celery (optional)
- Salt and black pepper to taste
Additional:
- 4 slices of bread (white, whole wheat, or sourdough)
- Optional: lettuce leaves, sliced tomatoes, or microgreens
Instructions
- Cook Eggs: Place eggs in a saucepan, cover with water, bring to a boil, then let sit for 10–12 minutes. Drain and cool.
- Prepare Egg Salad: Peel and chop eggs, mix with mayo, mustard, chives, celery, salt, and pepper.
- Assemble: Toast bread if desired. Spoon egg salad onto bread, add lettuce or tomato, top with remaining bread slices.
- Serve: Cut in half and enjoy!
Notes
- For a lighter version, use half mayo and half Greek yogurt.
- Egg salad can be made up to 2 days ahead and stored in the fridge.
- Variations: serve open-faced or over greens.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 280mg
