Valentina's Corner
An egg salad sandwich is an ideal recipe for a tea party with friends, for brunch, or for an easy yet filling lunch. Hard-boiled eggs are combined with mayonnaise, mustard, and spices for a healthy and flavorful salad.
The easy sandwich is a classic sandwich every cook needs to know how to make, just like our tuna sandwich recipe.
Egg Salad Sandwich
Egg salad sandwiches are one of the best ways to use up leftover hard-boiled eggs any time of year. This foolproof sandwich is an old-fashioned favorite that has been around for ages, and for good reason! It’s a favorite for school lunches or light tea sandwiches. You’ll crave the creaminess of the filling between slices of your favorite bread all year long.
why you’ll love this recipe
- A quick lunch idea. It takes no time at all to mix the salad together, and it’s even faster if you already have eggs pre-boiled!
- Excellent source of protein. Eggs are a complete source of protein, storing up to 7 grams per egg!
- Simple ingredients. You only need a handful of basic ingredients for this quick lunch recipe.
- Customizable. You can customize the egg salad filling to fit your family’s preferences without compromising the flavor of the final sandwich.
Egg Salad Sandwich Ingredients
Egg salad sandwiches are a popular school lunch idea, likely because the ingredients are a staple in most kitchens!
- Hard-boiled eggs– follow our how-to-cook eggs guide to achieve perfect hard-boiled eggs.
- Mayo and mustard- Mix the salad in these condiments to achieve the creamiest texture.
- Seasonings- salt and pepper to taste are all you need to season the salad filling.
- Herbs- green onion, dill, and celery flavor the salad.
- Bread- use your favorite store-bought or homemade bread to make the sandwiches.
For a full list of ingredients and quantities, see the recipe card below.
How to Make an Egg Salad Sandwich
The old-fashioned egg salad recipe is the simplest salad to bring together in just a few easy steps. This is a recipe that your kids can use when learning to pack themselves lunches!
- Boil eggs: Start by hard-boiling the eggs using our how-to-boil eggs post as a guide. Allow the eggs to cool completely, then peel and chop.
- Dice herbs: Finely dice the celery stalks and chop the green onion and dill.
- Combine filling: In a bowl, combine the eggs, herbs, and seasonings. Mix together gently to combine. Then, add the mayonnaise and mustard and stir together until the salad is uniform and well combined.
- Toast the bread: Toast your bread of choice until the crust is golden. Or, skip this step if you prefer the bread to be softer.
- Assemble sandwiches: To a slice of bread, add your desired amount of egg salad sandwich filling. Close the sandwich with the second slice of bread.
- Serve and enjoy, friends!
Substitutions and Variations
The best egg salad recipe is one that’s easy to modify based on what you have on hand and what flavor profile you want to achieve. Here are some ideas:
- Add more vegetables: You can choose to add finely diced peppers or chopped olives to the sandwich filling for more flavor.
- Add pickles: Pickles or pickle relish are popular add-ins to egg salad, giving the salad a pleasant crunch and briny flavor.
- More protein: Add chopped bacon or chopped cooked chicken to keep you full for even longer from the additional protein.
- Top with microgreens: Microgreens are nutrient-dense, and packed with an abundance of vitamins and minerals. For an even healthier sandwich, sprinkle a handful on top of the egg salad before closing up the sandwich with the second piece of bread.
- Make it a BLT: A BLT’s a classic American sandwich. Add bacon, lettuce, and tomato to the eggs to make it a BLT!
- Add cheese: A handful of shredded cheese can be added to the salad filling, or add a slice of cheese on top of the egg salad.
- Different herbs: Fresh herbs like parsley or cilantro can be used instead of green onion and dill if you prefer the taste.
Serving Suggestions
Classic egg salad sandwiches can be served as a stand-alone lunch, or paired with your choice of side. Here are some popular choices:
- Cabbage salad: Compliment the sandwich by pairing it with homemade coleslaw or a corn tomato red cabbage salad.
- French fries: Who can go wrong with an egg salad sandwich and some fries. Add a batch of sweet potato fries or crispy, air-fried tater tots.
- Pickles: Another old-fashioned favorite is to enjoy with homemade pickles or even our refrigerator pickles.
REcipe FAQs
The sandwich filling can be made in advance, and assembled before serving. If stored assembled, you risk a soggy sandwich.
To prevent the bread from absorbing moisture from the egg salad filling, add two pieces of lettuce between the slices of bread and the filling of the sandwich.
There are many ways you can chop the eggs for the recipe for egg salad. Use an egg slicer, chop with a knife, use a Vidalia chop wizard, or even break up the eggs with a pastry cutter for a finer salad.
You can replace the mayo with Greek yogurt. Or, blend an avocado with some yogurt to use as the dressing instead of the mayo.
Store & Freeze
- Storage. Store the egg mixture in an airtight container for 3-4 days. When ready to serve, add two pieces of bread and enjoy.
- Freeze. We do not recommend freezing the egg salad sandwich recipe.
More Recipes with Eggs
If you enjoyed this egg salad sandwich recipe, be sure to make these other recipes featuring hard-boiled eggs:
Egg Salad Sandwich
Ingredients
- 4 hard-boiled eggs diced
- ¼ cup mayonnaise
- ½ tsp yellow mustard or dijon mustard
- 1 green onion or scallions
- ½ celery rib finely diced
- 1 tsp dill
- ½ tsp salt
- ¼ tsp pepper
- 4 bread slices
Instructions
- In a bowl, add the diced eggs, mayo, mustard, green onion, celery, dill, salt and pepper and stir to combine.
- Toast the bread slices until golden. Or, skip this step if you prefer a sandwich with softer bread.
- Spread half of the egg mixture onto one slice of bread, close the sandwich with the second slice of bread. Repeat to make the second sandwich.
Notes
Fancier sandwich: Make the egg salad sandwich into a BLT by adding bacon, lettuce, and tomato before topping the sandwich with the egg filling. Or, add microgreens for a nutrient dense sandwich.
Storage: Refrigerate the salad filling separately in an airtight container and assemble the sandwiches right before serving to prevent a soggy sandwich.