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Egg Salad Sandwich Recipe
This quick, creamy, protein-rich Egg Salad Sandwich Recipe is the ultimate easy, homemade classic for lunch or a simple dinner—and there’s no cooking beyond boiling the eggs!
Full Recipe Introduction
What is an egg salad sandwich? Simply put, it’s tender chopped eggs tossed in a luscious mayonnaise dressing, piled between your favorite slices of bread. This timeless sandwich feels both nostalgic and fresh: perfect for spring picnics, summer barbecues, or a cozy weekday lunch at your kitchen table. I’ve been making this recipe for decades—ever since my kids begged me for a “soft, creamy, no-fuss” lunch—and it still brings back warm memories of lazy Sunday afternoons. Loaded with protein and customizable with simple tweaks, this sandwich is a go-to whenever I need something quick, nutritious, and downright delicious.
Why You’ll Love This Recipe
• Ready in 20 minutes—no oven required
• Silky-smooth, creamy texture every time
• Protein-rich for a satisfying midday meal
• Customizable with herbs, spices, or add-ins
• Perfect for sandwich lovers seeking a classic twist
• Kid-approved taste that’s great for lunchboxes
• Holds up well—even for picnic pack-and-go
• Uses pantry staples like eggs and mayonnaise
• Budget-friendly and pantry-friendly
Ingredients
• 6 large eggs (pasture-raised if possible for richer yolks)
• ¼ cup mayonnaise (Hellmann’s or Duke’s for tanginess)
• 1 teaspoon Dijon mustard (adds a subtle bite; sub yellow mustard)
• 1 tablespoon finely chopped fresh chives (or green onions)
• 1 celery stalk, finely diced (for crunch; sub cucumber)
• ¼ teaspoon kosher salt (adjust to taste)
• ⅛ teaspoon black pepper (freshly ground)
• 4 slices whole-grain or sourdough bread (toasted if you like a little crisp)
• Optional: a handful of arugula or baby spinach leaves
Tips:
– Use older eggs for easier peeling.
– Mayonnaise brands vary—taste and adjust.
– Swap Greek yogurt (½ cup) for half the mayo to lighten it up.
Directions
1. Boil the eggs. Place eggs in a medium pot and cover with cold water by an inch. Bring to a gentle boil over medium heat, then cover, turn off the heat, and let rest 10 minutes (this prevents rubbery whites).
2. Cool and peel. Drain hot water, fill pot with ice water, and let eggs chill 5 minutes—this makes peeling a breeze.
3. Chop eggs. Pat eggs dry, then roughly chop or use an OXO egg slicer for uniform pieces—chunky or fine, your choice!
4. Mix dressing. In a bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper until smooth.
5. Combine ingredients. Gently fold chopped eggs, celery, and chives into the dressing—overmixing can make it gluey, so stir just until coated.
6. Taste and adjust. Sample a bit—add more salt, pepper, or a squeeze of lemon juice if you crave brightness.
7. Build sandwiches. Lay bread slices on a cutting board, spread egg salad evenly, and top with greens if using. Close, press lightly, and slice diagonally for that classic deli look.
Servings & Timing
Yield: 2 hearty sandwiches (serves 1–2 as a main, 4 as a light snack)
Prep Time: 10 minutes (plus 10 minutes boiling and 5 minutes chilling)
Total Time: 25 minutes
Variations
• Avocado Egg Salad: Mash half an avocado into the mix for extra creaminess.
• Curried Twist: Stir in ½ teaspoon curry powder and chopped mango for sweet heat.
• Bacon & Cheddar: Fold in crumbled bacon and shredded sharp cheddar cheese.
• Dill & Lemon: Swap chives for dill, add 1 teaspoon lemon zest for a fresh zing.
• Veggie-Packed: Mix in grated carrot, chopped bell pepper, or radish slices.
• Vegan Style: Use tofu “eggs,” vegan mayo, and kala namak salt for that sulfurous note.
Storage & Reheating
Store any leftover egg salad in an airtight container in the fridge for up to 3 days—always cover the surface with plastic wrap to prevent drying. Pre-assembled sandwiches are best eaten within a few hours; beyond that, separate the salad from the bread to keep slices from getting soggy. This recipe isn’t freezer-friendly (mayo separates), but you can hard-boil eggs and freeze them shelled—just thaw overnight and mix fresh dressing.
Notes
• I once over-salted a batch—next time, I’ll start with ¾ teaspoon and add more gradually.
• If you prefer a chunkier bite, reserve a few yolk pieces to sprinkle on top.
• For extra tang, swap half the mayo for Greek yogurt or a dollop of sour cream.
• Try using a glass bowl to avoid metallic aftertastes.
• Always cool eggs fully before chopping to avoid watery salad.
FAQs
Q: Can I make this egg salad gluten-free?
A: Absolutely—just switch to gluten-free bread or serve it in lettuce wraps.
Q: What’s the best way to peel my eggs?
A: Older eggs peel more easily; use ice water immediately after boiling to shrink the whites away from the shell.
Q: How do I prevent my egg salad from getting watery?
A: Drain any extra liquid after peeling and pat dry; don’t overmix once dressing is added.
Q: Can I add pickles or relish?
A: Yes—1 tablespoon of finely chopped pickle or sweet relish adds a lovely pop of flavor.
Q: Is it safe to eat egg salad the next day?
A: Stored properly in the fridge (<40°F), it’s safe for up to 3 days.
Q: Can I prepare components ahead of time?
A: Boil and peel eggs a day ahead, store them unseasoned, then chop and dress when ready.
Q: What’s a low-fat alternative?
A: Substitute half the mayo with plain Greek yogurt or use an avocado base.
Q: How do I add heat?
A: Mix in a pinch of cayenne, chopped jalapeño, or a dash of hot sauce.
Conclusion
This Egg Salad Sandwich Recipe marries simplicity with satisfying creaminess—ideal for lunch, quick dinners, or crowd-pleasing potlucks. Give it a whirl, then swing back here to let me know how you tweaked it! Don’t forget to explore my Chicken Salad Sandwich or Tuna Melt recipes next—your taste buds will thank you.
Happy sandwich-making!
Egg Salad Sandwich Recipe
Ingredients
- 6 large eggs pasture-raised if possible for richer yolks
- 1/4 cup mayonnaise Hellmann’s or Duke’s for tanginess
- 1 teaspoon Dijon mustard adds a subtle bite; sub yellow mustard
- 1 tablespoon fresh chives or green onions
- 1 celery stalk celery finely diced (for crunch; sub cucumber)
- 1/4 teaspoon kosher salt adjust to taste
- 1/8 teaspoon black pepper freshly ground
- 4 slices whole-grain or sourdough bread toasted if you like a little crisp
- arugula or baby spinach leaves a handful, optional
Instructions
- Place eggs in a medium pot and cover with cold water by an inch. Bring to a gentle boil over medium heat, then cover, turn off the heat, and let rest 10 minutes (this prevents rubbery whites).
- Drain hot water, fill pot with ice water, and let eggs chill 5 minutes—this makes peeling a breeze.
- Pat eggs dry, then roughly chop or use an OXO egg slicer for uniform pieces—chunky or fine, your choice!
- In a bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Gently fold chopped eggs, celery, and chives into the dressing—overmixing can make it gluey, so stir just until coated.
- Sample a bit—add more salt, pepper, or a squeeze of lemon juice if you crave brightness.
- Lay bread slices on a cutting board, spread egg salad evenly, and top with greens if using. Close, press lightly, and slice diagonally for that classic deli look.
