The Ultimate Egg Salad Sandwich Recipe: Creamy, Classic, and Irresistibly Delicious

Have you ever craved a sandwich that's both comforting and satisfying, yet incredibly simple to make? The egg salad sandwich recipe is exactly that—a timeless favorite that brings together creamy hard-boiled eggs, tangy mayonnaise, and crisp vegetables between two slices of soft bread. Making this easy egg salad sandwich recipe at home means you control the ingredients, freshness, and flavor, avoiding preservatives and excess sodium found in store-bought versions. Whether you're packing lunch for work, feeding the family, or hosting a casual brunch, this classic sandwich delivers protein-packed nutrition and nostalgic taste every single time.

Ingredients List

    • 6 large eggs
    • ⅓ cup mayonnaise
    • 1 tablespoon Dijon mustard
    • 2 tablespoons finely chopped celery
    • 1 tablespoon finely chopped red onion
    • 1 tablespoon fresh dill or parsley, chopped
    • Salt and black pepper to taste
    • 8 slices of bread (white, whole wheat, or sourdough)
    • Optional: lettuce leaves, sliced tomatoes, or pickles for garnish

For the Seasoning Mix:

    • ½ teaspoon garlic powder
    • ¼ teaspoon smoked paprika
    • Optional: a pinch of cayenne pepper for heat

Timing / Cooking Schedule

Prep time: 10 minutes

Cooking time: 12 minutes

Total time: 22 minutes

This recipe is faster than running to a deli and far more rewarding. The bulk of the time is simply boiling eggs, leaving you free to prep other ingredients.

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 an inch. Bring to a rolling boil over medium-high heat, then immediately remove from heat, cover, and let sit for 10-12 minutes. This method prevents green rings around the yolks and ensures perfectly cooked eggs.

Step 2: Cool and Peel Transfer eggs to an ice bath for at least 5 minutes to stop the cooking process. Gently tap and roll each egg on the counter, then peel under cool running water for easier shell removal.

Step 3: Chop the Eggs Roughly chop the eggs into small, bite-sized pieces. For a creamier texture, mash some of the yolks with a fork while leaving chunks of whites for texture contrast.

Step 4: Mix the Salad In a medium bowl, combine chopped eggs, mayonnaise, Dijon mustard, celery, red onion, dill, garlic powder, smoked paprika, salt, and pepper. Stir gently until all ingredients are evenly coated. Taste and adjust seasoning as needed—this is your chance to personalize the flavor profile of your egg salad sandwich recipe.

Step 5: Assemble the Sandwiches Spread a generous portion of egg salad onto four slices of bread. Top with lettuce, tomato, or pickles if desired, then cover with remaining bread slices. Press gently and slice diagonally for a classic presentation.

Step 6: Serve and Enjoy Serve immediately for the freshest taste, or wrap tightly in parchment paper for a portable meal. This easy egg salad sandwich recipe pairs beautifully with chips, fruit, or a crisp side salad.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 320
    • Protein: 14g
    • Carbohydrates: 28g
    • Fat: 16g
    • Fiber: 2g
    • Vitamin D: 15% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: Make it vegan by using mashed chickpeas instead of eggs and vegan mayo. For keto or low-carb, serve the egg salad in lettuce wraps or on cucumber slices.

Flavor Variations: Add crumbled bacon, diced avocado, or curry powder for an exotic twist. Swap Dijon for whole-grain mustard or add a splash of lemon juice for brightness.

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

Beginner Tip: If you're new to boiling eggs, set a timer and use older eggs (they peel more easily than fresh ones).

Common Mistakes to Avoid

Overcooking the Eggs: Boiling eggs too long creates rubbery whites and chalky, greenish yolks. Stick to the 10-12 minute timing and use an ice bath immediately.

Too Much Mayo: Adding excessive mayonnaise makes the salad runny and masks the egg flavor. Start with ⅓ cup and add more only if needed.

Skipping the Ice Bath: Without cooling eggs quickly, they continue cooking internally, leading to overcooked yolks and difficult peeling.

Assembling Too Early: Building sandwiches hours ahead results in soggy bread. Keep egg salad and bread separate until serving time.

Neglecting Seasoning: Under-seasoned egg salad tastes bland. Always taste before assembling and adjust salt, pepper, and mustard to your preference.

Storage / Leftovers Tips

Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Keep the salad separate from bread to maintain freshness and texture. For best results, give it a quick stir before using, as ingredients may settle. This egg salad sandwich recipe does not freeze well due to the mayonnaise base and egg whites becoming watery upon thawing. If you have assembled sandwiches, consume them within 24 hours for optimal taste. When packing lunches, use an insulated bag with an ice pack to keep your easy egg salad sandwich recipe fresh and safe until mealtime. Leftover egg salad also works wonderfully as a topping for crackers, stuffed into hollowed tomatoes, or served over mixed greens for a quick, protein-rich salad.