Introduction
If there’s one lunch that takes me right back to childhood picnics and Sunday afternoons at the kitchen table, it’s Egg Salad Sandwiches. Honestly, I can still picture my mom whipping up a quick batch whenever she needed a budget-friendly recipe that kept everyone happy. The smell of freshly boiled eggs mixing with creamy mayo and a little tangy mustard—it’s comfort food in its simplest form. No fuss, no drama, just pure healthy comfort food vibes that somehow manage to taste nostalgic and fresh at the same time.
I’ll admit, I didn’t always love egg salad. There was that one time I left it out on the counter way too long (oops, rookie mistake) and let’s just say it ruined my lunch and my trust in mayo for a while. But when you get it right—when the eggs are boiled just enough to have creamy yolks, when the mayo-to-mustard ratio hits that perfect balance, and when you tuck it all into soft bread or a buttery croissant—well, that’s when egg salad earns its spot in the quick family meals hall of fame.
What I love most about this recipe is how forgiving it is. Got leftover hard-boiled eggs from Easter? Egg salad. Need something fast between Zoom meetings? Egg salad. Trying to feed picky eaters who refuse anything green? Skip the celery, and yep—egg salad saves the day. It’s endlessly adaptable, surprisingly filling, and even works for healthy meal plans for two when you’re trying to keep things simple but satisfying.
And can we talk about texture for a second? The soft, creamy egg mixture against crunchy celery or a crisp lettuce leaf, all wrapped up in bread that’s just sturdy enough to hold it all—it’s basically a symphony in every bite. Add a sprinkle of paprika on top, and suddenly it feels a little fancy. Whether you’re packing sandwiches for a picnic, prepping premade lunch meals for the week, or just craving a plate of healthy eating for two, this recipe checks all the boxes.
Why You’ll Love This Recipe
- It’s quick. Ten minutes of prep and you’re golden.
- Great for leftovers. Those hard-boiled eggs sitting in the fridge? This is their destiny.
- Customizable. Add celery, onions, pickles, curry powder, or avocado—it all works.
- Perfectly packable. Lunchboxes, picnics, road trips—egg salad travels like a champ.
- Meal-prep friendly. Stores for days, making it one of the best meal prep plans for easy lunches.
- Comfort food vibes. Creamy, savory, and satisfying—it feels like a hug between two slices of bread.
What Makes This Recipe Special?
Egg salad is one of those recipes that thrives on personal flair. My mom liked hers chunky with lots of celery crunch. My sister swears by adding pickle relish for tang. Me? I’m a Dijon mustard fan all the way. That little kick of sharpness makes the creamy eggs come alive.
Another thing that sets this recipe apart is how easily it can lean into different diets. Trying a keto meal plan? Skip the bread and spoon the salad into lettuce wraps. Want something lighter? Swap mayo for Greek yogurt. Need more protein? Add a slice of cheese or pair it with high protein microwave meals on busy workdays.
It’s the kind of recipe that adapts to your life—whether you’re in full chaos mode or actually managed to meal-plan for once.
Ingredients
Let’s break down what makes this sandwich sing:
- 6 large eggs: The foundation. Boiled until just set, with yolks that mash into a creamy base.
- ¼ cup mayonnaise: The classic binder. Creamy, tangy, and smooth. I like using real mayo, but avocado mayo or Greek yogurt are great alternatives.
- 1 tsp Dijon mustard: Adds sharpness and depth. Yellow mustard works if that’s what you’ve got, but Dijon gives that “grown-up” flavor.
- 1 tbsp finely chopped red onion (optional): A little bite for those who love onion-y sharpness.
- 1 tbsp chopped fresh chives or parsley: For color, freshness, and flavor.
- Salt and black pepper: Don’t underestimate the basics—seasoning makes or breaks this.
- 4 slices sandwich bread or 2 rolls: Soft sandwich bread, hearty whole grain, or flaky croissants—it all works. Toasted bread is a pro move for texture.
- Leaf lettuce (optional): Adds crunch and freshness.
Pro tip: Don’t overdo the mayo. Too much and your salad turns watery. Too little and it feels dry. Start small—you can always add more.
Don’t do this: I once used warm eggs straight from boiling without cooling them first. Big mistake. The mayo turned runny, and the whole thing became a mushy mess. Always cool your eggs first.
How to Make It Step-by-Step
- Boil the eggs. Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit 10–12 minutes. This way, you avoid that green ring around the yolk.
- Cool and peel. Drain the hot water and transfer eggs to an ice bath. Once cool, peel them carefully (or smash them lightly on the counter to make peeling easier).
- Chop the eggs. Dice them into small pieces, depending on whether you like your salad chunky or smoother.
- Mix the base. In a bowl, combine mayo and mustard. Stir until smooth. This is your creamy foundation.
- Add the eggs. Fold in the chopped eggs. Mix gently so you don’t mash them into oblivion (unless you like it extra creamy).
- Season and customize. Add red onion, celery, chives, or parsley. Sprinkle in salt and pepper. Taste as you go—adjust to your liking.
- Chill. Pop it in the fridge for 15 minutes. This helps the flavors meld and makes the salad more spreadable.
- Assemble the sandwiches. Spoon onto bread or rolls, layer with lettuce if you like, close it up, slice, and serve.
Tips for Best Results
- Chill before serving—the flavor develops better.
- Always start with less mayo and add more if needed.
- Use a serrated knife to slice sandwiches cleanly.
- Mash some of the yolks with the mayo for a creamier texture.
- Don’t skip seasoning—salt and pepper are key.
Ingredient Substitutions & Variations
- Lighter version: Use Greek yogurt or light mayo.
- Tangy twist: Add pickles, relish, or capers.
- Spicy kick: Mix in hot sauce, cayenne, or diced jalapeño.
- Herb-forward: Dill, parsley, or tarragon change the whole vibe.
- Avocado mash: Creamy, green, and nutritious.
Serving Suggestions
- On toasted sourdough with lettuce and tomato for a café-style lunch.
- In a croissant for a fancier brunch moment.
- As an open-faced sandwich sprinkled with paprika.
- In lettuce cups for a low carb option that fits a keto meal plan.
- With a side of fruit or chips for meals for 2 delivered picnic vibes.
Pairing Ideas
- Drinks: Iced tea, lemonade, or sparkling water with lemon.
- Sides: Potato chips, coleslaw, or a crisp salad.
- Dessert: Fresh fruit or a brownie square to round it out.
How to Store and Reheat Leftovers
- Storage: Keep egg salad in an airtight container in the fridge for up to 3 days.
- Sandwich storage: If pre-assembled, eat within 24 hours—bread gets soggy fast.
- No reheating needed: This is a cold sandwich recipe.
Make-Ahead and Freezer Tips
- Egg salad tastes better after chilling 15–30 minutes.
- Not freezer-friendly (mayo and eggs don’t hold up).
- You can boil eggs ahead of time and store them for up to a week.
Common Mistakes to Avoid
- Overcooking eggs—green yolks taste chalky.
- Skipping the chill time—the salad needs it.
- Overloading with mayo—it’ll get watery.
- Assembling too early—bread gets soggy.
Frequently Asked Questions
How long do boiled eggs last?
Up to 7 days in the fridge.
Can I make egg salad ahead?
Yes, chill it for better flavor.
What bread works best?
Sandwich bread, croissants, rye, or even bagels.
Can I make it spicy?
Add hot sauce, jalapeños, or cayenne.
Is egg salad healthy?
Yes—especially if you use whole grain bread, light mayo, or Greek yogurt.
Cooking Tools You’ll Need
- Saucepan
- Mixing bowl
- Whisk or spoon
- Knife and cutting board
- Airtight container for storage
Final Thoughts
Egg Salad Sandwiches are proof that sometimes the simplest meals are the best. They’re creamy, satisfying, and endlessly customizable. Every time I make them, I’m reminded of the messy, joy-filled lunches of my childhood—laughing at the table, licking mayo off my fingers, and realizing that food doesn’t need to be fancy to be good.
Whether you’re prepping for healthy meal plans for two, packing premade lunch meals for the week, or just craving something nostalgic, this recipe is here for you.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Egg Salad Sandwiches
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard (or yellow mustard)
- 1 tablespoon finely chopped red onion (optional)
- 1 tablespoon chopped fresh chives or parsley
- salt and black pepper, to taste
- 8 slices sandwich bread (white, whole grain, rye, or croissants)
- leaf lettuce or tomato slices, for serving (optional)
Instructions
- Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand 10–12 minutes.
- Drain and transfer eggs to an ice bath until cool. Peel the eggs and chop into small pieces.
- In a mixing bowl, stir together mayonnaise and Dijon mustard until smooth.
- Fold in chopped eggs, red onion (if using), and herbs. Season with salt and black pepper to taste.
- Chill for 15 minutes if time allows to let flavors meld.
- Spoon egg salad onto 4 slices of bread. Add lettuce or tomato if desired, then top with remaining bread slices. Slice and serve.
