Egg Salad Sandwich Recipe
Looking for the best Egg Salad Sandwich recipe? This classic deli-style sandwich features perfectly hard-boiled eggs mixed with creamy mayonnaise, Dijon mustard, crisp celery, fresh herbs, and simple seasonings. Served on soft or toasted bread with crisp lettuce and juicy tomatoes, it’s a quick, protein-packed meal that’s perfect for lunch, picnics, meal prep, or a light dinner.
❤️ Why You’ll Love This Recipe
Ready in just 20 minutes
Creamy, flavorful, and satisfying
High in protein
Perfect for meal prep
Budget-friendly
Great for lunches, picnics, and quick dinners
⏱️ Recipe Details
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 sandwiches
Calories: Approximately 450 kcal per serving
Protein: 20 g per serving
🛒 Ingredients
For the Egg Salad
8 large eggs
⅓ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 celery stalk, finely diced
2 tablespoons red onion, finely diced
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
½ teaspoon garlic powder
¼ teaspoon paprika
Salt and freshly ground black pepper, to taste
For the Sandwiches
8 slices sandwich bread (white, whole wheat, sourdough, or rye)
4 lettuce leaves
1 large tomato, sliced
Softened butter (optional, for toasting)
Optional Add-Ins
Sliced avocado
Crispy bacon
Dill pickle slices
Baby spinach
Everything bagel seasoning
👨🍳 Instructions
Step 1: Hard-Boil the Eggs
Place the eggs in a saucepan and cover with cold water.
Bring to a boil over medium-high heat.
Once boiling, remove the pan from the heat, cover, and let the eggs sit for 10–12 minutes.
Transfer the eggs to an ice bath for 5 minutes, then peel and chop them.
Step 2: Prepare the Egg Salad
In a large bowl, combine:
Chopped eggs
Mayonnaise
Dijon mustard
Lemon juice
Celery
Red onion
Chives
Parsley
Garlic powder
Paprika
Salt
Black pepper
Mix gently until creamy while keeping some chunks of egg for texture.
Step 3: Assemble the Sandwiches
Toast the bread lightly if desired.
Layer each sandwich with:
Lettuce
A generous scoop of egg salad
Tomato slices
Top with the remaining bread slices.
Step 4: Serve
Slice each sandwich in half and serve immediately.
🍽️ Serving Suggestions
Pair your egg salad sandwich with:
Potato chips
French fries
Pickles
Coleslaw
Pasta salad
Fresh fruit
Tomato soup
Mixed green salad
💡 Chef’s Tips
Cool the eggs completely before mixing to keep the salad creamy.
Don’t overmix—the chopped eggs should retain some texture.
Chill the egg salad for 30 minutes before serving for the best flavor.
Add crispy bacon or avocado for an extra-special sandwich.
🧊 Storage
Refrigerator: Store the egg salad in an airtight container for up to 3 days.
Do not freeze, as the texture of the eggs and mayonnaise will change.
🥗 Nutrition (Per Serving)
Calories: 450 kcal
Protein: 20 g
Carbohydrates: 28 g
Fat: 28 g
Saturated Fat: 6 g
Fiber: 2 g
Sugar: 4 g
Sodium: 620 mg
❓ Frequently Asked Questions
How do I make perfectly hard-boiled eggs?
Cook the eggs for 10–12 minutes, then transfer them immediately to an ice bath. This helps prevent overcooking and makes peeling easier.
Can I make egg salad ahead of time?
Yes! Egg salad can be prepared up to 2 days in advance and stored in the refrigerator until ready to use.
What bread is best for an egg salad sandwich?
White bread, whole wheat, sourdough, rye, brioche, or croissants all work wonderfully.
What can I serve with an egg salad sandwich?
Potato chips, fries, pickles, pasta salad, tomato soup, fruit salad, or a fresh garden salad are excellent choices.
