Have you ever craved a creamy, satisfying sandwich that's both nostalgic and nourishing? The egg salad sandwich recipe is a timeless classic that brings comfort in every bite. Whether you're packing lunch for work, feeding hungry kids, or simply enjoying a light meal, this homemade egg salad sandwich delivers protein-packed goodness with minimal effort. Making it at home means you control the ingredients, adjust the seasoning to your taste, and skip the preservatives found in store-bought versions. Plus, it's budget-friendly and ready in under 20 minutes!

Ingredients List

    • 6 large eggs
    • 3 tablespoons mayonnaise
    • 1 teaspoon Dijon mustard
    • 2 tablespoons finely chopped celery
    • 1 tablespoon finely chopped red onion
    • 1 tablespoon fresh chopped dill (or ½ teaspoon dried dill)
    • Salt and black pepper to taste
    • 8 slices of your favorite bread (white, whole wheat, or sourdough)

For the Topping:

    • Lettuce leaves
    • Sliced tomatoes
    • Optional: Sliced avocado, crispy bacon, or pickles

Timing / Cooking Schedule

Prep time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

This recipe is perfect for busy mornings or quick lunches. The most time-consuming step is simply boiling the eggs, so you can easily multitask while they cook.

Step-by-Step Instructions

Step 1: Boil the Eggs Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes. This method prevents green rings around the yolk and ensures perfectly cooked eggs every time.

Step 2: Cool and Peel Transfer eggs to an ice bath for 5 minutes to stop the cooking process. This makes peeling much easier. Gently tap and roll each egg on the counter, then peel under cool running water for best results.

Step 3: Chop the Eggs Roughly chop the peeled eggs into small, bite-sized pieces. Some prefer a chunkier texture, while others like it finely mashed—choose what suits your preference.

Step 4: Mix the Egg Salad In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, red onion, and dill. Season generously with salt and pepper. Mix gently until everything is evenly coated. Taste and adjust seasoning as needed. For the best flavor, this egg salad sandwich recipe mixture benefits from chilling in the fridge for at least 15 minutes before assembling.

Step 5: Assemble the Sandwich Toast your bread lightly if desired. Spread a generous portion of egg salad on one slice, add lettuce and tomato, and top with the second slice. For a homemade egg salad sandwich that's restaurant-quality, don't skimp on the filling!

Nutritional Information

Per serving (serves 4):

    • Calories: 320
    • Protein: 14g
    • Carbohydrates: 28g
    • Fat: 16g
    • Fiber: 3g
    • Vitamin C: 8% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: - Keto/Low-Carb: Use lettuce wraps instead of bread or opt for keto-friendly cloud bread. - Dairy-Free: Most egg salad is naturally dairy-free, but double-check your mayo. - Vegan: Substitute with mashed chickpeas and vegan mayo for a plant-based version.

Flavor Variations: Add a dash of paprika, curry powder, or hot sauce for extra kick. Fresh chives, parsley, or tarragon work beautifully in place of dill.

Meal Prep: Prepare the egg salad up to 3 days ahead and store separately from bread to prevent sogginess. Assemble sandwiches fresh when ready to eat.

Common Mistakes to Avoid

Overcooking the Eggs: Boiling eggs too long creates a rubbery texture and unsightly green yolks. Stick to the 10-12 minute timing and use an ice bath.

Too Much Mayo: Adding excessive mayonnaise makes the salad runny and overpowering. Start with 3 tablespoons and add more only if needed.

Skipping the Seasoning: Eggs need proper seasoning to shine. Always taste before serving and adjust salt, pepper, and mustard accordingly.

Soggy Bread: Assembling sandwiches too far in advance leads to soggy, unappetizing bread. Keep components separate until serving time.

Storage / Leftovers Tips

Store your prepared egg salad in an airtight container in the refrigerator for up to 3 days. The mixture actually improves in flavor as it sits, making it ideal for meal prep. Avoid freezing, as mayonnaise-based salads don't thaw well and become watery. When ready to enjoy your egg salad sandwich recipe leftovers, give the mixture a quick stir and taste—you may need to add a pinch more salt or a dollop of mayo if it seems dry. For the best homemade egg salad sandwich experience, always assemble fresh sandwiches rather than storing them pre-made. Store bread separately and keep lettuce and tomatoes in the crisper drawer until assembly time to maintain maximum freshness and crunch.