Egg Salad Sandwich
If there’s one sandwich that never goes out of style, it’s the classic Egg Salad Sandwich. Creamy, flavorful, and endlessly customizable, it’s the perfect balance of comfort and freshness.
Whether you’re packing it for lunch, serving it for brunch, or sneaking a bite straight from the bowl, this sandwich brings a little old-fashioned goodness to the table. The creamy eggs, crunchy celery, and a hint of Dijon come together for the ultimate bite of nostalgia, and it’s ready in no time.
What You Need to Make an Egg Salad Sandwich
- Hard-boiled eggs
- Mayonnaise
- Dijon mustard
- Celery
- Onion powder
- Garlic powder
- Kosher salt
- Black pepper
- Paprika
- Toasted bread or sandwich rolls
- Lettuce (optional)
How to Make an Egg Salad Sandwich
Boil the Eggs:
Place your eggs in a single layer in a saucepan and add enough cold water to cover them completely. Bring to a rolling boil, then turn off the heat and cover the pan. Let them sit for 12 minutes — this gives you that perfectly cooked center every time.
Cool and Peel:
Transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. Once they’re easy to handle, peel them gently.
Chop and Mix:
Separate the yolks and whites — mash the yolks in a large mixing bowl for that silky texture, then chop the whites into small pieces.
Combine the Good Stuff:
Add mayonnaise, Dijon mustard, finely diced celery, onion powder, garlic powder, salt, black pepper, and a sprinkle of paprika. Stir until everything’s creamy and evenly coated. Taste and tweak the seasoning if needed.
Assemble and Serve:
Spoon the egg salad onto toasted bread or sandwich rolls, add lettuce if you’d like, and top with a little extra paprika for color. You can also enjoy it in a wrap, on crackers, or stuffed into a croissant for a fancier twist.
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Pro Tip
For extra flavor and texture, mix in a splash of pickle juice or a spoonful of finely diced dill pickles. It gives the egg salad a tangy kick that’s hard to resist!
Commonly Asked Questions
How long can egg salad be stored?
Keep it in an airtight container in the fridge for up to 3 days. Stir before serving again.
Can I use Greek yogurt instead of mayonnaise?
Yes! Swap part or all of the mayo with Greek yogurt for a lighter, tangier version.
How do I keep my egg salad from getting watery?
Make sure your eggs are completely cooled and dry before chopping. Too much moisture can thin out the mixture.
What kind of bread works best?
Toasted sourdough, whole wheat, or brioche buns are all great options — anything sturdy enough to hold the creamy filling.
Can I add other mix-ins?
Absolutely! Chopped pickles, chives, or even a little crumbled bacon all taste amazing in egg salad.
Is this recipe good for meal prep?
Definitely — make the egg salad ahead of time and assemble the sandwiches just before eating for the best texture.
Egg Salad Sandwich
Ingredients
Equipment
Instructions
- Place eggs in a single layer in a saucepan. Add enough water to cover them completely. Bring to a rolling boil, then turn off the heat and cover the pan. Let sit for 12 minutes. Transfer the eggs to a bowl filled with ice water for 5 minutes.
- Peel the eggs and separate the yolks. Chop the egg whites.
- In a small bowl, mix together the eggs, mayonnaise, diced celery, Dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika until creamy. Taste and adjust seasonings as desired.
- Serve on toast, in a sandwich with lettuce, or make a breakfast burrito with bacon. the options are truly endless
