This classic egg salad sandwich is creamy, flavorful, and loaded with just the right balance of texture and seasoning. Whether I’m making a quick lunch or prepping something comforting ahead of time, this recipe hits the spot every single time.
Why You’ll Love This Recipe
I love how simple this egg salad is to make, yet it always feels satisfying and homemade. The creaminess of the mayo and mustard blends perfectly with the eggs, while a touch of crunch from green onions or celery gives it that fresh bite. It's incredibly versatile—great for sandwiches, wraps, or served over greens.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Hard-boiled eggs
- Mayonnaise
- Dijon mustard or yellow mustard
- Salt
- Black pepper
- Green onions or chives
- Optional: diced celery, paprika, lettuce, sandwich bread
Directions
- I start by boiling the eggs until they’re perfectly hard-cooked, then I let them cool and peel them.
- I chop the eggs into small chunks—some finely chopped, others a bit bigger for texture.
- In a mixing bowl, I combine the eggs with mayonnaise, a bit of mustard, chopped green onions, salt, and black pepper.
- I mix everything until it’s well combined but not too mashed.
- To assemble the sandwich, I place a layer of lettuce on toasted bread, spoon the egg salad on top, and top it with another slice of bread.
- I like to finish it off with a sprinkle of fresh chives or a dash of paprika for extra color and flavor.
Servings and timing
This recipe serves about 3 to 4 people. It takes roughly 10 minutes to prepare if the eggs are already boiled, or about 30 minutes total including boiling and cooling the eggs.
Variations
I like switching it up sometimes with these tweaks:
- Add a little chopped dill pickle or relish for a tangy kick.
- Swap out the mayo for Greek yogurt for a lighter version.
- Use fresh dill or parsley for added herb flavor.
- Add a pinch of curry powder for a warm spice twist.
- Serve it in lettuce cups or pita pockets for a fun change.
storage/reheating
I store leftover egg salad in an airtight container in the fridge for up to 3 days. I avoid freezing it, since the texture doesn’t hold up well. I don't reheat it—this one’s best served cold or at room temperature.
FAQs
How do I keep egg salad from getting watery?
I make sure the eggs are completely cooled and dry before chopping, and I use just enough mayo to bind the mixture without making it runny.
Can I make this recipe ahead of time?
Yes, I often make it a day ahead. The flavors actually get better after sitting in the fridge for a few hours.
What kind of bread works best for egg salad sandwiches?
I like using hearty, toasted bread like whole grain, rye, or seeded sandwich bread—it holds up well and adds great texture.
Can I make this recipe without mayonnaise?
Definitely. I sometimes use Greek yogurt or mashed avocado for a creamy alternative.
Is this egg salad keto-friendly?
Yes, just skip the bread and serve it in lettuce wraps or on top of greens for a low-carb version.
Conclusion
This egg salad sandwich is one of my go-to recipes for a reason—it’s fast, flavorful, and endlessly customizable. Whether I’m making lunch for myself or prepping something simple for a picnic, I know I can always count on this classic.
Classic Egg Salad Sandwich
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 to 4 servings
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, flavorful classic egg salad sandwich with a perfect balance of texture and seasoning, great for quick lunches or make-ahead meals.
Ingredients
- 6 hard-boiled eggs
- ⅓ cup mayonnaise
- 1 tsp Dijon mustard or yellow mustard
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped green onions or chives
- Optional: ¼ cup diced celery
- Optional: pinch of paprika
- Optional: lettuce leaves
- 8 slices sandwich bread
Instructions
- Boil the eggs until hard-cooked, let them cool, and peel them.
- Chop the eggs into small chunks, mixing finer and coarser pieces for texture.
- In a bowl, mix the chopped eggs with mayonnaise, mustard, green onions, salt, and pepper.
- Gently stir the mixture until combined but not overly mashed.
- Toast the sandwich bread and place a layer of lettuce on one slice.
- Spoon the egg salad onto the lettuce and top with another slice of bread.
- Optional: sprinkle paprika or chopped chives on top for garnish.
Notes
- For a tangy twist, add chopped dill pickle or relish.
- Substitute Greek yogurt for mayonnaise for a lighter version.
- Fresh dill or parsley can enhance flavor.
- A pinch of curry powder adds a unique warm spice.
- Best served cold or at room temperature; do not freeze.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg
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