Egg Salad Sandwich Recipe
This Egg Salad Sandwich Recipe brings together creamy egg salad and soft, toasted bread for an easy, no-cook lunch that’s ready in just 15 minutes. With tender chopped eggs, tangy mayonnaise, and a sprinkle of fresh herbs, this classic sandwich is both protein-rich and delicious. Whether you’re packing a picnic, feeding hungry teens after soccer practice, or craving a simple homemade lunch, this quick, creamy recipe always hits the spot.
I’ve been making egg salad sandwiches since my kids were toddlers, and each bite still sparks warm memories of school-yard picnics and lazy summer afternoons. What makes this version special? It’s got the right balance of mayo and mustard for tang, gentle crunch from celery, and a pop of color from chives—yet it never feels heavy. Plus, each sandwich delivers about 14 grams of protein (USDA data), so it’s a smart pick if you need a satisfying, quick lunch that fuels you through the afternoon. You know what? Even my pickiest friends ask me for the recipe.
Why You’ll Love This Recipe
- No oven needed—just a saucepan and a bowl
- Ready in under 20 minutes, perfect for a quick lunch
- Creamy yet light: classic mayo meets mustard for a bright tang
- Protein-rich boost to keep you energized all day
- Budget-friendly ingredients you likely have on hand
- Totally customizable—mix in herbs, spice, or crunchy extras
- Great for meal prep—make the egg salad ahead and assemble later
- Kid-approved (and picky partners can’t resist it either!)
Ingredients
• 6 large eggs, cold (use Grade A, cage-free for best flavor)
• ⅓ cup mayonnaise (Hellmann’s or Duke’s delivers that creamy mouthfeel)
• 1 tablespoon Dijon mustard (for a mild tang)
• 2 tablespoons finely chopped celery (fresh for crunch; save leaves for garnish)
• 2 tablespoons chopped fresh chives (or green onion if you prefer)
• ¼ teaspoon smoked paprika (adds color and a whisper of warmth)
• Kosher salt and freshly ground black pepper, to taste
• 4 slices hearty sandwich bread (whole wheat, sourdough, or your favorite)
• Optional: thin layer of unsalted butter on bread (for extra richness)
Tip: Bring eggs to room temperature before boiling—they peel more easily and cook evenly.
Directions
- Place eggs in a single layer in a medium saucepan; cover with cold water by about an inch. Heat over medium until water just reaches a gentle boil, about 6–7 minutes.
- Turn off the heat, cover the pan, and let eggs sit for 10 minutes. This gentle approach prevents that telltale gray ring around the yolks.
- Transfer eggs with a slotted spoon into an ice bath. Cool for at least 5 minutes—this stops the cooking and makes peeling a breeze.
- Peel shells under running water and pat eggs dry. Chop them into bite-sized pieces, keeping whites and yolks mixed for a balanced texture.
- In a mixing bowl, whisk together mayonnaise, Dijon mustard, and smoked paprika until smooth. Add chopped eggs, celery, and chives. Stir gently—preserve some larger egg pieces for a satisfying bite.
- Season with salt and pepper, tasting as you go. If you like extra zing, add a dash more mustard or a pinch of cayenne.
- Lightly toast bread slices; if you’re using butter, spread it on while the bread is still warm. Scoop a generous portion of egg salad onto two slices, spreading evenly to the edges.
- Top with remaining bread, cut sandwiches in half diagonally, and serve immediately. For best flavor melding, chill filled sandwiches for 10–15 minutes before slicing.
Servings & Timing
Yield: 2 hearty sandwiches
Prep Time: 10 minutes
Cook & Chill Time: 15 minutes
Total Time: 25 minutes
Variations
• Avocado swap: Replace half the mayo with mashed avocado for a green, creamy upgrade.
• Spicy twist: Stir in 1 teaspoon Sriracha or your favorite hot sauce.
• Greek-style: Use plain whole-milk Greek yogurt instead of mayo, and add dill.
• Dill delight: Swap chives for 2 teaspoons fresh dill for a Nordic flair.
• Lox lounge: Fold in chopped smoked salmon for a brunch-worthy treat.
• Keto crunch: Skip the bread and wrap the egg salad in large lettuce leaves.
Storage & Reheating
Store leftover egg salad in an airtight container in the fridge for up to 3 days—never freeze, as the mayo will separate. For make-ahead lunches, keep salad and bread slices stored separately; assemble just before eating for optimal texture. No reheating needed—this sandwich shines served cold or at room temperature.
Notes
• Older eggs peel better—if you buy a dozen, use the eggs that are at least a week old.
• For extra crunch, add a tablespoon of finely chopped dill pickle or red pepper.
• I’ve tried swapping all mayo for yogurt—while it’s lighter, it changes the mouthfeel; I prefer a half-and-half blend.
• To avoid soggy bread, always spread your egg salad over toasted slices or add lettuce as a moisture barrier.
FAQs
Q: Can I make this recipe vegan?
A: Yes—use firm tofu in place of eggs, vegan mayo, and add kala namak (black salt) for an “eggy” flavor.
Q: Why is my egg salad watery?
A: Drain extra liquid from chopped celery or use less mayonnaise. Pat eggs dry before mixing.
Q: What bread pairs best with egg salad?
A: I love hearty sourdough or a thick-cut whole wheat; the tang balances the creaminess.
Q: How do I hard-boil eggs without that green ring?
A: Use a gentle simmer, then plunge eggs into an ice bath right after cooking.
Q: Can I prepare the egg salad a day ahead?
A: Absolutely—flavors deepen overnight. Just keep bread separate until serving.
Q: Is egg salad sandwich healthy?
A: With about 14 g protein and healthy fats per serving, it’s a balanced, satisfying lunch.
Conclusion
This classic Egg Salad Sandwich Recipe is the kind of simple pleasure that never gets old—creamy, tangy, and super quick to pull together. Give it a try for your next lunch break, then let me know how you like to mix it up! If you loved this, you might also enjoy my Tuna Salad Sandwich Recipe. Drop a comment below or share a photo—I can’t wait to see your delicious twists!
Egg Salad Sandwich
Ingredients
- 6 large eggs cold Grade A, cage-free
- 1/3 cup mayonnaise Hellmann’s or Duke’s
- 1 tablespoon Dijon mustard mild tang
- 2 tablespoons celery finely chopped
- 2 tablespoons chives chopped fresh
- 1/4 teaspoon smoked paprika adds color and warmth
- Kosher salt and pepper to taste
- 4 slices sandwich bread whole wheat, sourdough, etc.
- unsalted butter optional for bread
Instructions
- Boil eggs, cool, peel, and chop into bite-sized pieces.
- Mix mayonnaise, mustard, and smoked paprika. Add eggs, celery, and chives. Season with salt and pepper.
- Toast bread slices. Spread butter if desired. Spread egg salad on bread, top, and slice.
