Egg Salad Sandwich Recipe
If there’s one sandwich that truly deserves a permanent spot in your lunch rotation, it’s the classic Egg Salad Sandwich. Creamy, comforting, and packed with flavor, this iconic bite brings together tender eggs, tangy mayo, fresh chives, and a touch of Dijon for a taste that’s both nostalgic and endlessly craveable. Whether you’re whipping up a quick weekday lunch or planning a leisurely picnic, this sandwich is a crowd-pleaser that never goes out of style.
Ingredients You’ll Need
What makes this Egg Salad Sandwich so irresistible is how the simplest ingredients come together to create something truly special. Each element plays a key role, contributing either flavor, texture, or a pop of color, ensuring every bite is as satisfying as the last.
- Eggs: Large eggs are the heart of the recipe, providing a creamy, protein-packed filling.
- Mayonnaise: Classic mayo brings rich, silky smoothness to the salad, binding everything together.
- Dijon Mustard: Just a teaspoon adds a subtle, zippy tang that brightens the whole mix.
- Lemon Juice: A splash of citrus lifts the flavors and keeps things tasting fresh.
- Chopped Fresh Chives or Green Onions: These add a gentle oniony crunch and vibrant color to the salad.
- Salt and Black Pepper: Essential for seasoning, these bring out the flavors of the other ingredients.
- Bread Slices: Choose your favorite—white, wheat, or even sourdough—for the perfect sandwich base.
- Lettuce or Spinach (Optional): A layer of greens adds crunch and a burst of freshness if you like a little extra texture.
How to Make Egg Salad Sandwich
Step 1: Boil the Eggs
Place all six eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then immediately cover the pan, remove it from the heat, and let the eggs sit for 10 to 12 minutes. This gentle method ensures perfectly cooked, easy-to-peel eggs every time.
Step 2: Cool and Peel the Eggs
Once the eggs are done, carefully drain the hot water and run the eggs under cold water until they’re cool enough to handle. If you’re in a hurry, transfer them to an ice bath. This not only stops the cooking process but also makes peeling a breeze. Gently peel the eggs and set them aside.
Step 3: Chop and Mix
Roughly chop the cooled eggs and place them in a medium bowl. Add the mayonnaise, Dijon mustard, lemon juice, chopped chives or green onions, and a generous pinch of salt and black pepper. Stir everything together until the mixture is creamy and well combined. Taste and tweak the seasoning as you like.
Step 4: Assemble the Egg Salad Sandwich
Lay out your bread slices and spoon the egg salad evenly onto four of them. If you’re a fan of greens, add a layer of crisp lettuce or baby spinach on top. Cap each sandwich with the remaining bread slices. Give them a gentle press, then cut each sandwich in half for that classic deli-style look.
How to Serve Egg Salad Sandwich
Garnishes
For a finishing touch, sprinkle a dash of paprika over the egg salad for a pop of color and a hint of smokiness. You can also add a few extra chives or sliced green onions on top for an herby lift. If you love pickles, tuck a slice or two inside or serve them on the side for a tangy crunch.
Side Dishes
This Egg Salad Sandwich pairs beautifully with a handful of kettle-cooked chips, a crisp dill pickle spear, or a simple green salad. For a heartier meal, try serving it alongside a bowl of tomato soup or a generous fruit salad to round things out with a touch of sweetness.
Creative Ways to Present
If you want to mix things up, transform the egg salad into finger sandwiches by trimming the crusts and cutting each sandwich into quarters—perfect for tea parties or brunches. You can also serve the egg salad open-faced on toasted bread, or even spoon it into lettuce cups for a fresh, low-carb twist.
Make Ahead and Storage
Storing Leftovers
Egg salad keeps well in an airtight container in the refrigerator for up to three days. To maintain the best texture and flavor, store the filling and bread separately and assemble your Egg Salad Sandwich fresh when you’re ready to eat.
Freezing
While you can freeze many sandwich fillings, egg salad isn’t one of them. The creamy dressing tends to separate and become watery after thawing, so it’s best enjoyed fresh or within a few days of making it.
Reheating
This is a cold sandwich, so no reheating is needed! If your egg salad has been refrigerated, just give it a quick stir before assembling your next sandwich to ensure the dressing is evenly distributed and the flavors are at their best.
FAQs
Can I make Egg Salad Sandwiches ahead of time?
You can certainly prepare the egg salad in advance and refrigerate it. For the freshest taste and texture, assemble the sandwiches just before serving so the bread stays soft and doesn’t get soggy.
What’s the best bread for an Egg Salad Sandwich?
There’s no wrong answer here—white, whole wheat, and even sourdough all work wonderfully. For extra flavor and texture, try lightly toasting the bread just before assembling your sandwiches.
How can I make this recipe lighter?
Swap out all or part of the mayonnaise for Greek yogurt to lighten things up without sacrificing creaminess. You’ll still get that irresistible tang and texture, plus a bonus boost of protein.
Are there any add-ins I can try?
Absolutely! Stir in a handful of chopped pickles, a dash of paprika, a sprinkle of fresh dill, or even a few finely diced celery pieces for extra crunch and flavor. The Egg Salad Sandwich is endlessly customizable.
Can I use pre-cooked or store-bought hard-boiled eggs?
Yes, using pre-cooked eggs can save time and make this recipe even easier. Just chop them up and proceed as usual with the rest of the ingredients for a quick and satisfying Egg Salad Sandwich.
Final Thoughts
I can’t recommend this Egg Salad Sandwich enough—it’s a comforting, quick meal that never gets old. Whether you’re making lunch for yourself or feeding a crowd, it always delivers on flavor and nostalgia. Give it a try and let your taste buds revel in every creamy, savory bite!
Print
Egg Salad Sandwich Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic and creamy egg salad sandwich made with perfectly boiled eggs, creamy mayonnaise, tangy Dijon mustard, fresh chives, and a hint of lemon juice. This easy-to-make recipe is perfect for a quick lunch or light dinner, with optional greens for added freshness.
Ingredients
Egg Salad
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp chopped fresh chives or green onions
- Salt and black pepper to taste
For Serving
- 8 slices of bread (white, wheat, or your choice)
- Optional: lettuce or spinach leaves
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil, then cover the pan, remove it from heat, and let the eggs sit for 10 to 12 minutes to cook through.
- Cool and peel: Drain the hot water and transfer the eggs to a bowl of cold water to cool completely. Once cooled, carefully peel the eggs and chop them into small pieces.
- Make the egg salad: Place the chopped eggs into a mixing bowl. Add mayonnaise, Dijon mustard, lemon juice, chopped chives, salt, and black pepper. Stir gently until the mixture is creamy and well combined. Taste and adjust seasoning if needed.
- Assemble the sandwich: Spread the egg salad evenly over 4 slices of bread. Add optional lettuce or spinach leaves on top for extra freshness. Cover with the remaining bread slices to form sandwiches.
- Serve: Cut each sandwich in half and serve immediately. Enjoy your easy and delicious egg salad sandwich!
Notes
- For added flavor, mix in a dash of paprika or chopped pickles to the egg salad.
- Use Greek yogurt instead of mayonnaise for a lighter, tangier version.
- Choose your favorite type of bread for variation, such as whole wheat, multigrain, or white bread.
- The egg salad can be refrigerated for up to 2 days; stir well before serving again.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course, Sandwich
- Method: Boiling, Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 215mg
