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–+ servings

Classic Egg Salad Sandwich

A creamy and slightly tangy egg salad sandwich with a satisfying crunch from celery, perfect for lunch or a light dinner.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 2 sandwiches

Ingredients

Egg Salad

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

Sandwich Assembly

  • 4 slices 4 slices sandwich bread
  • as needed tablespoons Butter (optional, for toasting)

Instructions

Preparation of Eggs

  • Place eggs in a single layer in a pot and cover with cold water by about an inch.
  • Bring to a rolling boil over medium-high heat. As soon as it boils, lower heat to a simmer and cook for 10 minutes.
  • Transfer eggs to an ice water bath to stop cooking and make peeling easier. Let cool 5–10 minutes.
  • Peel the eggs and roughly chop them. Put in a medium mixing bowl.

Mixing Ingredients

  • Add mayonnaise, Dijon mustard, diced celery, sliced green onions, salt, pepper, and paprika. Stir gently to combine — keep chunks of yolk for texture.

Assembling the Sandwich

  • If toasting, heat a skillet and melt a little butter. Toast each slice until golden.
  • Spoon the egg salad onto two slices of bread, top with the remaining slices, and press lightly.
  • Cut each sandwich in half and serve immediately, or wrap and chill for later.

Notes

For an egg-free variation, consider using chickpeas or tofu. Best served with potato chips, pickles, or a green salad.