Egg Salad Sandwich

I grew up eating a simple egg salad sandwich that my grandmother made on lazy Sunday afternoons — creamy, slightly tangy, with just enough crunch from celery. This recipe hits that same comfort note: quick to pull together, forgiving with measurements, and perfect for packing into lunches, brunches, or a light dinner. If you want an easy, crowd-pleasing sandwich that you can tweak to taste, this is it.

Why you’ll love this dish

This egg salad sandwich is the kind of recipe you turn to when you want something fast, satisfying, and budget-friendly. It’s ready in about 20 minutes (plus cooling time), uses pantry staples, and is mild enough for kids but easy to brighten up for adults. Make it for a picnic, office lunch, or when you need an effortless weeknight meal.

“Simple ingredients, big comfort — this egg salad is the perfect throwback sandwich that never gets old.”

It’s also versatile: swap the mayo, add fresh herbs, or fold in crunchy pickles to change the profile without starting from scratch. If you like a vegetable-forward sandwich, check out this garden veggie sandwich for another easy lunch idea.

Step-by-step overview

Before you start, here’s the process in plain steps so you know what to expect:

• Hard-boil eggs, then chill and peel.
• Chop the eggs and mix with mayo, Dijon, celery, green onions, and seasonings.
• Toast or leave the bread soft, assemble the sandwich, cut, and serve or chill.

This keeps the workflow efficient: cook eggs first, prep mix-ins while they cool, then assemble.

What you’ll need

• 6 large eggs, hard boiled and chopped
• 1/3 cup mayonnaise (use full-fat for creamier texture or Greek yogurt for tang)
• 1 teaspoon Dijon mustard
• 1 rib celery, finely diced (or 2 tablespoons relish for a shortcut)
• 2 green onions, thinly sliced (substitute 2 tablespoons finely chopped red onion if preferred)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of paprika (smoked paprika for a deeper flavor)
• 4 slices sandwich bread
• Butter (optional, for toasting)

Notes: For an egg-free variation, see similar protein-packed spreads like this chickpea or tofu salad style post for ideas on texture swaps.

Step-by-step instructions

1. Place eggs in a single layer in a pot and cover with cold water by about an inch.
2. Bring to a rolling boil over medium-high heat. As soon as it boils, lower heat to a simmer and cook for 10 minutes.
3. Transfer eggs to an ice water bath to stop cooking and make peeling easier. Let cool 5–10 minutes.
4. Peel the eggs and roughly chop them. Put the chopped eggs in a medium mixing bowl.
5. Add mayonnaise, Dijon mustard, diced celery, sliced green onions, salt, pepper, and paprika. Stir gently to combine — you want chunks of yolk, not a paste.
6. If you like toasted bread, heat a skillet and melt a little butter. Toast each slice until golden.
7. Spoon the egg salad onto two slices of bread, top with the remaining slices, and press lightly.
8. Cut each sandwich in half and serve immediately, or wrap and chill for later.

These directions keep textures distinct: gentle mixing prevents the eggs from becoming gummy.

Best ways to enjoy it

• Serve with crisp potato chips, dill pickles, or a simple green salad.
• For extra crunch, add thinly sliced cucumber or apple on the sandwich.
• Make open-faced on toasted sourdough and finish with a sprinkle of microgreens or chives.
• Pair with a chilled glass of iced tea or a light white wine for weekend brunch.

A classic side pairing: pickle spears and kettle chips for contrast to the creamy filling.

How to store & freeze

• Refrigerate: Store egg salad in an airtight container for up to 3–4 days. Egg-based salads shouldn’t sit at room temperature for more than two hours.
• Freezing: I don’t recommend freezing egg salad — the mayonnaise and egg whites separate and get watery when thawed. If you must, freeze only the chopped hard-boiled eggs (without mayo) for up to 1 month and assemble after thawing.
• Reheating: Serve cold or at room temperature. If you prefer warm, assemble and briefly toast the sandwich in a skillet, but avoid microwaving the filled sandwich (eggs can toughen and mayo may separate).

Food safety note: keep egg salad chilled and discard if it smells off or has been unrefrigerated for extended periods.

Helpful cooking tips

• Use older eggs for easier peeling: eggs that have been in the fridge a week peel cleaner than very fresh eggs.
• Cool eggs quickly in ice water — this stops overcooking and prevents the green ring around yolks.
• Chop the eggs to your preferred size: small for a smoother salad, larger for a chunkier bite.
• Taste and adjust: add more mayo for creaminess, more Dijon for tang, or a squeeze of lemon if it feels flat.
• Make ahead: the flavor improves after a few hours in the fridge, so if you have time, chill the mixed salad for 30–60 minutes before serving. For a different lunch idea using leftovers, try pairing components with pasta like a light club-style side — inspired by this club sandwich pasta salad.

Creative twists

• Classic dill: fold in 1 tablespoon chopped fresh dill and replace paprika with a dusting of celery seed.
• Curried egg salad: stir in 1 teaspoon curry powder and 2 tablespoons chopped mango chutney.
• Avocado swap: replace half the mayo with mashed avocado for a fresher, keto-friendly version.
• Spicy: add 1–2 teaspoons sriracha or a pinch of cayenne for heat.
• Mediterranean: swap Dijon for lemon juice and olive oil, add chopped roasted red peppers and chopped olives.

These variations keep the base technique but let you explore global flavors.

FAQ

Q: How long does it take to make this egg salad sandwich?
A: Active hands-on time is about 10 minutes; with boiling and cooling the eggs expect 25–35 minutes total. Cooling eggs quickly in ice water shortens prep time.

Q: Can I use another type of bread?
A: Yes — whole-grain, sourdough, croissants, or wraps all work. Toasting adds structure and prevents sogginess if you’re packing lunches.

Q: Is there a dairy-free or vegan version?
A: For dairy-free keep the mayo dairy-free (many are already). For vegan, replace eggs with mashed chickpeas or crumbled tofu and use vegan mayo; add kala namak (black salt) for an “eggy” sulfur note.

Q: Can I make this ahead for meal prep?
A: Yes, prepare the egg salad up to 3 days in advance. Keep it refrigerated in an airtight container and assemble sandwiches just before eating for best texture.

Conclusion

This egg salad sandwich is an easy, adaptable recipe that’s perfect for quick lunches and relaxed meals. If you want to compare techniques or look for additional flavor variations, see this detailed Delicious Egg Salad Recipe or the classic approach at Egg Salad Sandwich – Tastes Better From Scratch. Enjoy tweaking the mix to make it your go-to sandwich.