There is something wonderfully comforting about a classic Egg Salad Sandwich Recipe that never grows old. This simple yet flavorful dish combines creamy chopped eggs with tangy Dijon mustard and fresh crunch from celery or green onions, all nestled between your favorite slices of bread. It’s a perfect go-to for a quick lunch, picnic, or anytime you want a satisfying bite that feels both light and indulgent. Whether you’re a longtime fan or trying it for the first time, this recipe brings all the familiar flavors together in the best way possible.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step to an irresistibly tasty sandwich. Each element plays an important role—from the rich, creamy eggs to the subtle zest of Dijon mustard, and the fresh crunch that celery or green onions add. Together, they create a harmony of textures and flavors that make this Egg Salad Sandwich Recipe truly special.
- 4 large eggs: The star of the sandwich, providing creamy texture and protein-packed goodness.
- 3 tablespoons mayonnaise: Adds smoothness and binds the salad together perfectly.
- 1 teaspoon Dijon mustard: Introduces a mild tangy kick that brightens the overall flavor.
- 1 tablespoon finely chopped celery (optional): Adds a refreshing crunch and a hint of earthiness.
- 1 tablespoon finely chopped green onions (optional): Brings a mild onion flavor that livens up the mix.
- Salt and pepper, to taste: Essential for seasoning and balancing flavors.
- 4 slices of bread (your choice): Whether white, whole wheat, or your favorite, the bread is the perfect delivery vehicle.
- Lettuce leaves (optional): Adds extra freshness and a pleasant crunch inside your sandwich.
How to Make Egg Salad Sandwich Recipe
Step 1: Boil the Eggs
Start by placing your eggs in a saucepan and covering them with cold water. Bring the water to a rolling boil, then reduce the heat to a gentle simmer for 10 minutes. This technique ensures the eggs cook through without becoming overcooked and rubbery, giving you perfectly firm whites and creamy yolks.
Step 2: Cool and Peel
Next, transfer the eggs to a bowl of ice water and let them chill for about 5 minutes. Cooling them rapidly stops the cooking process and makes peeling a breeze. Once cool, gently tap and peel off the shells, then chop the eggs into bite-sized pieces ready for mixing.
Step 3: Mix the Egg Salad
In a medium bowl, combine your chopped eggs with mayonnaise and Dijon mustard. Stir in the finely chopped celery and green onions if you’re using them, then season generously with salt and pepper. Taste as you go—this step lets you adjust the seasoning and texture to your liking, balancing creaminess with just the right zing.
Step 4: Assemble the Sandwiches
Now, take two slices of bread and spread a generous layer of your egg salad on each. If you like, add fresh lettuce leaves for an extra crisp element. Top with the remaining bread slices, pressing gently to hold everything together. This layering keeps every bite packed with flavor and texture.
Step 5: Serve
Cut your sandwiches in half for easier handling, and serve immediately for the best taste and texture. Whether enjoyed as a quick lunch or a light dinner, these sandwiches are sure to delight with their classic yet vibrant flavors.
How to Serve Egg Salad Sandwich Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dash of paprika on top of the egg salad can add an appealing pop of color and a complementary hint of flavor. Some people love a few slices of ripe tomato inside their sandwich for a juicy contrast, or even a touch of crispy bacon if you’re feeling indulgent.
Side Dishes
Pair your egg salad sandwich with crisp vegetable sticks, such as carrots and cucumber, or a light green salad dressed simply with lemon and olive oil to keep things fresh. Classic potato chips or crunchy pickles also make popular sides that bring a satisfying salty crunch.
Creative Ways to Present
For a fun twist, serve your egg salad in crisp lettuce cups or as open-faced toasts topped with a sprinkle of microgreens. Cut the sandwich into small tea sandwich triangles for a lovely party appetizer or picnic treat that’s both elegant and easy to enjoy.
Make Ahead and Storage
Storing Leftovers
If you have leftover egg salad, store it in an airtight container in the refrigerator for up to two days. Keeping it chilled well preserves the freshness and prevents the mayonnaise from spoiling. When ready, give it a gentle stir before serving to recombine any separation that might have occurred.
Freezing
Freezing egg salad is not recommended because the mayonnaise and eggs can separate and change texture once thawed, losing that creamy, smooth consistency that makes this sandwich so delightful.
Reheating
Egg salad is best enjoyed cold or at room temperature, so reheating is not advised. If you want a warm twist, consider warming the bread separately and then assembling the sandwich with chilled egg salad to preserve its perfect texture.
FAQs
Can I make the Egg Salad Sandwich Recipe vegan?
Traditional egg salad relies on eggs and mayonnaise, but you can try vegan alternatives by using plant-based mayonnaise and scrambled tofu or mashed chickpeas instead of eggs. While the flavor and texture will differ, it’s a creative way to enjoy a similar sandwich.
What kind of bread works best for egg salad sandwiches?
Any bread you love will work, but softer varieties like white or whole wheat sandwich bread are classic choices. For added texture, you can try hearty multigrain bread, croissants, or even pita pockets for a fun spin.
How can I add more flavor to my egg salad?
Experiment with adding fresh herbs like dill, chives, or tarragon. A squeeze of lemon juice, a dash of smoked paprika, or even a tiny bit of curry powder can elevate the flavor profile beautifully.
Is it okay to add vegetables to egg salad?
Absolutely! Finely chopped celery and green onions are popular additions that bring crunch and freshness. You could also try diced pickles, bell peppers, or even shredded carrots for extra color and texture.
Can I prepare the egg salad in advance?
Yes, you can prepare the egg salad up to a day ahead and store it in the refrigerator. This makes it a great option for meal prep or when hosting gatherings, allowing flavors to meld beautifully overnight.
Final Thoughts
If you haven’t yet tried this Egg Salad Sandwich Recipe, I hope you feel inspired to whip it up soon. It’s a delicious, simple, and timeless dish that feels like a warm hug in every bite. Whether you keep it classic or get creative with add-ins and presentation, this recipe is sure to become a favorite in your kitchen too.
Print
Egg Salad Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 sandwiches
- Category: Lunch, Snack
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This classic Egg Salad Sandwich recipe is a quick and delicious way to enjoy a creamy, flavorful lunch or snack. Perfectly boiled eggs are chopped and mixed with mayonnaise, Dijon mustard, celery, and green onions for a satisfying and easy-to-make filling. Served between your choice of bread with optional lettuce, it’s a timeless favorite that’s ready in just 20 minutes.
Ingredients
Egg Salad Ingredients
- 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 Components
- 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 rolling boil, then reduce the heat to a simmer and cook for 10 minutes to achieve fully hard-boiled eggs.
- Cool and Peel: Transfer the boiled eggs immediately to a bowl of ice water and let them sit for 5 minutes. This cooling step stops the cooking process and 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 until the mixture is creamy and well blended. Season with salt and freshly ground black pepper to taste.
- Assemble the Sandwiches: Spread the prepared egg salad evenly over two slices of bread. Add lettuce leaves on top if desired for extra crunch and freshness. Place the remaining bread slices on top to complete the sandwiches.
- Serve: Cut each sandwich in half diagonally or down the middle. Serve immediately for the best texture and flavor.
Notes
- For easier peeling, use slightly older eggs instead of very fresh eggs.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Add a pinch of paprika or fresh herbs like dill for extra flavor.
- Use whole wheat bread for added fiber and a healthier option.
- The egg salad can be stored in an airtight container in the refrigerator for up to 2 days.
