If you’ve ever wanted a perfectly classic lunch that’s creamy, comforting, and endlessly satisfying, this Egg Salad Sandwich Recipe is just what you need. From the tender, chopped boiled eggs to the tangy hit of Dijon mustard and the subtle crunch of celery and green onions, every bite bursts with flavor. It’s a simple recipe with straightforward ingredients, yet it transforms into a rich, delightful meal that feels like a warm hug on bread. Whether you’re making a quick weekday lunch or a nostalgic snack, this Egg Salad Sandwich Recipe will quickly become one of your go-to favorites.
Ingredients You’ll Need
The beauty of this Egg Salad Sandwich Recipe lies in its simplicity and the way each ingredient plays a crucial role. Every component brings its own texture and taste, creating a balanced, flavorful sandwich that’s easy to prepare yet impressively delicious.
- 4 large eggs: The star of the show, providing creamy, protein-packed chunks once boiled and chopped.
- 3 tablespoons mayonnaise: Adds richness and moisture to keep the salad smooth and luscious.
- 1 teaspoon Dijon mustard: Lends a subtle tang and depth of flavor that elevates the entire sandwich.
- 1 tablespoon finely chopped celery (optional): For a refreshing crunch that brightens every bite.
- 1 tablespoon finely chopped green onions (optional): Adds a gentle, oniony zest without overpowering the salad.
- Salt and pepper, to taste: Essential for seasoning and balancing the flavors perfectly.
- 4 slices of bread (white, whole wheat, or your choice): Your foundation, whether soft, toasty, or hearty, it holds all the goodness together.
- Lettuce leaves (optional): Adds a fresh, crisp layer for extra texture and color.
How to Make Egg Salad Sandwich Recipe
Step 1: Boil the Eggs
Start by placing the eggs in a saucepan and covering them completely with cold water. Bring the water to a boil, then lower the heat and let them simmer for about 10 minutes. This ensures the yolks are perfectly cooked through without being overdone.
Step 2: Cool and Peel
Once boiled, transfer the eggs to a bowl of ice water for about 5 minutes to stop the cooking process and make peeling easier. When they’re cool enough to handle, gently peel off the shells, revealing smooth, tender eggs ready to be chopped.
Step 3: Mix the Egg Salad
Chop the peeled eggs into bite-sized pieces and place them in a mixing bowl. Add the mayonnaise and Dijon mustard, stirring gently to combine. If you’re using celery and green onions, toss those in now to add delightful crunch and flavor. Finish with salt and pepper to your preference, mixing until everything is well incorporated.
Step 4: Assemble the Sandwiches
Lay out your bread slices and spread a generous amount of the egg salad on two of them. If you like, add crisp lettuce leaves on top for a fresh contrast. Then cover with the remaining slices of bread to create a perfect sandwich.
Step 5: Serve and Enjoy
Cut the sandwiches in half, serve immediately, and relish the creamy, tangy, and satisfying taste that this Egg Salad Sandwich Recipe delivers. It’s a quick meal with timeless flavor that hits the spot every time.
How to Serve Egg Salad Sandwich Recipe
Garnishes
Add a sprinkle of paprika or a few fresh chives on top of your egg salad before closing the sandwich for an extra pop of color and mild spice. You can also tuck in some thin slices of tomato for juicy sweetness, or pickled cucumbers to brighten the rich filling.
Side Dishes
This sandwich pairs wonderfully with classic potato chips, a crisp pickle spear, or a simple garden salad to round out the meal. If you want warmth on the side, some oven-roasted sweet potato wedges or a bowl of homemade tomato soup complement the sandwich beautifully.
Creative Ways to Present
Try serving this egg salad in buttered toast cups or alongside crisp crackers for a party appetizer. For a lighter twist, scoop the salad onto cucumber slices or inside avocado halves to turn the Egg Salad Sandwich Recipe into a low-carb delight. Get creative and have fun with your presentation; this recipe is incredibly versatile.
Make Ahead and Storage
Storing Leftovers
If you have leftover egg salad, transfer it to an airtight container and refrigerate. It should stay fresh for up to 3 days, keeping its creamy texture and vibrant flavor. Just give it a quick stir before serving again.
Freezing
Freezing egg salad isn’t generally recommended because the mayonnaise and chopped eggs can separate and become watery when thawed. For the best texture and taste, enjoy this Egg Salad Sandwich Recipe fresh or within a few days of making it.
Reheating
This sandwich is best served cold or at room temperature. Reheating isn’t necessary and can affect the texture, making the egg filling less enjoyable. If you want warmed bread, toast it separately before adding the chilled egg salad.
FAQs
Can I use other types of mustard in this Egg Salad Sandwich Recipe?
Absolutely! While Dijon mustard adds a smooth tang, you can experiment with spicy brown or whole grain mustard for different flavor profiles. Just start with a little and adjust to taste.
How do I know when the boiled eggs are cooked perfectly?
After simmering the eggs for 10 minutes, the yolks should be fully set but not crumbly. Cooling them in ice water right after cooking helps stop the process and makes peeling much easier.
Can I make this recipe vegan or egg-free?
For a vegan alternative, replace eggs with cubed firm tofu and use vegan mayo. Adding black salt can impart an “eggy” flavor. It won’t be the same, but it makes a delicious, plant-based sandwich filling.
Is it better to use fresh eggs or older eggs for boiling?
Older eggs tend to peel more easily after boiling, while very fresh eggs can be tougher to peel. For the smoothest process, choose eggs that are at least a week old.
What kind of bread is best for this Egg Salad Sandwich Recipe?
The choice is yours! Soft white bread offers classic comfort, whole wheat adds nuttiness and fiber, and hearty sourdough or rye bring extra tang and texture. Choose what you love most or have on hand.
Final Thoughts
This Egg Salad Sandwich Recipe is a timeless, simple dish that never goes out of style. Its classic flavors, combined with the ease of preparation, make it a reliable option for any meal. I encourage you to try it, personalize it to your taste, and enjoy the cozy satisfaction it brings with every bite. Trust me, once you make this your own, it will become one of your favorite sandwiches to whip up again and again.
Print
Egg Salad Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 sandwiches
- Category: Sandwich
- Method: Boiling, Assembling
- Cuisine: American
Description
A classic and creamy Egg Salad Sandwich made with perfectly boiled eggs, mayonnaise, Dijon mustard, and optional celery and green onions for a delightful crunch. Ideal for a quick lunch or light dinner, served on your choice of bread with optional fresh lettuce.
Ingredients
Egg Salad
- 4 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped celery (optional)
- 1 tablespoon finely chopped green onions (optional)
- Salt and pepper, to taste
Sandwich
- 4 slices of bread (white, whole wheat, or your choice)
- Lettuce leaves (optional)
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce heat and simmer for 10 minutes to ensure the eggs are cooked through.
- Cool and peel: Transfer the boiled eggs to a bowl of ice water and let them sit for 5 minutes to cool. This makes peeling easier. Once cooled, peel the eggs and chop them into small pieces.
- Mix the egg salad: In a mixing bowl, combine the chopped eggs with mayonnaise, Dijon mustard, finely chopped celery, and green onions. Stir well to blend all ingredients. Season with salt and pepper according to taste.
- Assemble the sandwiches: Spread the egg salad mixture evenly over two slices of bread. Add lettuce leaves if desired for extra freshness and crunch. Top with the remaining two slices of bread to complete the sandwich.
- Serve: Cut each sandwich in half for easier handling and enjoy immediately for the best taste and texture.
Notes
- For a creamier texture, add a little more mayonnaise or a touch of sour cream.
- Use fresh eggs and good-quality mayonnaise for best flavor.
- The celery and green onions are optional but add a nice crunch and freshness.
- For a low-fat option, substitute mayonnaise with Greek yogurt.
- Eggs can be boiled ahead and refrigerated to speed up preparation time.
- This sandwich is best enjoyed fresh but can be stored in the fridge for up to one day.
