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!
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.
Notes
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.
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