Egg Salad Sandwich

Egg Salad Sandwich

This easy egg salad sandwich recipe comes together quickly with everyday ingredients, making it perfect for lunch, picnics, meal prep, or a light family dinner. Serve it on soft sandwich bread for an old-fashioned favorite, or add lettuce and toasted bread for extra texture.

Ingredients

For the Egg Salad

6 large eggs, hard-boiled and peeled
1/4 cup mayonnaise
1 teaspoon yellow mustard or Dijon mustard
2 tablespoons finely chopped celery
1 tablespoon finely chopped green onion or chives
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper
1/4 teaspoon paprika, optional
1 teaspoon fresh lemon juice, optional

For the Sandwiches

8 slices soft white, wheat, or multigrain bread
Lettuce leaves, optional
Sliced tomato, optional

How to Make Egg Salad Sandwich

1. Cook the eggs. Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then remove the pan from the heat, cover, and let the eggs stand for about 10–12 minutes. Transfer them immediately to an ice bath to cool completely before peeling.
2. Chop the eggs. Roughly chop the peeled hard-boiled eggs into small pieces. For the best creamy egg salad texture, leave some slightly larger pieces rather than mashing the eggs completely.
3. Make the creamy dressing. In a medium bowl, combine the mayonnaise, mustard, salt, black pepper, paprika, and lemon juice if using. Stir until smooth and well blended.
4. Mix the egg salad. Gently fold the chopped eggs, celery, and green onion into the mayonnaise mixture. Stir just until everything is evenly coated, taking care not to overmix.
5. Chill for better flavor. For the best old-fashioned egg salad sandwich, cover the filling and refrigerate it for about 20–30 minutes. This allows the flavors to blend and gives the mixture a slightly firmer consistency.
6. Assemble the sandwiches. Divide the creamy egg salad evenly among 4 slices of bread. Add lettuce or sliced tomato if desired, then top with the remaining bread slices.
7. Slice and serve. Cut each sandwich in half and serve immediately while the bread is fresh and the egg salad is cool and creamy.

Serving Suggestions

Serve these homemade egg salad sandwiches with potato chips, pickles, fresh fruit, or a simple green salad for an easy lunch. For extra crunch, toast the bread lightly before assembling, or serve the egg salad in croissants, wraps, or lettuce cups.

Storage

Store leftover egg salad in an airtight container in the refrigerator for up to 3–4 days. For the freshest texture, keep the egg salad filling separate from the bread and assemble the sandwiches just before serving.

Helpful Recipe Tip

Cool the hard-boiled eggs completely before mixing them with the mayonnaise. Warm eggs can make the filling softer and looser, while chilled eggs help create a thick, creamy egg salad that stays neatly inside the sandwich.