Egg Salad Sandwiches are one of those timeless comfort foods that never go out of style. Simple, satisfying, and always a hit, they’re a lunch staple that everyone can appreciate. Whether you’re making them for a quick midday meal, packing them in lunchboxes, or bringing them to a picnic, these sandwiches are the perfect balance of creamy, savory, and fresh. What makes them even better? They’re incredibly versatile, allowing you to customize the flavors with herbs, spices, or a mix-in or two.
With just a few basic ingredients—hard-boiled eggs, creamy mayo, mustard, and a bit of seasoning—you can whip up a batch of egg salad that’s full of flavor. The beauty of this recipe is that it’s not only delicious but easy to make, using ingredients that are often already sitting in your pantry or fridge. It’s the perfect example of healthy comfort food that’s quick, satisfying, and ideal for budget-friendly recipes that can feed a crowd or just serve one person on a busy weeknight.
Why You’ll Love This Recipe
- Quick and Easy: With just a few ingredients and minimal prep, you can have a fresh batch of egg salad ready to go in under 20 minutes. It’s the ideal quick family meal for when you’re running short on time but still want something delicious.
- Great Use for Leftover Hard-Boiled Eggs: Have leftover eggs from a recent meal? This recipe is a great way to use them up in a way that’s both tasty and satisfying.
- Perfect for Picnics and Lunchboxes: Egg salad sandwiches are ideal for picnics, lunchboxes, or even a light dinner when you don’t want to fuss with complicated recipes.
- Endlessly Customizable: This recipe is incredibly adaptable. Whether you love the crunch of celery, the fresh kick of green onions, or a little spice, there are endless ways to adjust this classic recipe to your taste.
- Delicious When Made Ahead: You can easily prepare this dish in advance. In fact, it tastes even better when chilled for 15-30 minutes, allowing the flavors to meld together.
What Makes This Recipe Special?
There’s something comforting about the combination of hard-boiled eggs and creamy mayo. It’s classic. It’s simple. And it’s oh-so-satisfying. What makes this egg salad recipe special is the balance of texture and flavor. The eggs bring a soft, creamy texture, while the mayo adds richness. If you add a bit of Dijon mustard, you get just the right amount of tang, and a sprinkle of salt and pepper rounds it all out.
But it doesn’t stop there. What truly elevates this recipe is how easily you can adapt it to your personal preferences. Love a bit of crunch? Toss in some celery. Need more flavor? Add chives or green onions. You can even experiment with spices, adding paprika for a hint of smokiness or a bit of curry powder for something extra bold. And for those looking for high-protein meals, egg salad is a winner—it’s packed with protein thanks to the eggs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 large hard-boiled eggs
- ¼ cup mayonnaise
- 1 tsp Dijon mustard (or yellow mustard)
- 1 tbsp finely chopped red onion (optional)
- 1 tbsp chopped fresh chives or parsley
- Salt and pepper to taste
- 4 slices sandwich bread (or 2 sandwich rolls)
- Leaf lettuce (optional)
How to Make It Step-by-Step
Making these egg salad sandwiches is as easy as 1-2-3, and the best part? The entire process only takes about 10 minutes, with minimal hands-on time.
- Boil the Eggs: Start by placing the eggs in a saucepan and covering them with cold water. Bring the water to a boil, then reduce the heat, cover, and let the eggs sit for 10–12 minutes. Once done, drain the hot water and transfer the eggs to an ice bath. This helps cool them down quickly, making them easier to peel.
- Peel and Chop the Eggs: Once the eggs are cool, peel them and chop them into small pieces. You can leave them a little chunky or mash them finer, depending on your texture preference.
- Mix the Ingredients: In a medium-sized mixing bowl, combine the chopped eggs, mayonnaise, and Dijon mustard. Stir until the mixture is well combined. If you’re using red onion or fresh herbs, add those in as well.
- Season to Taste: Add salt and pepper to taste. You can also sprinkle in a little paprika or dill for an extra layer of flavor if desired.
- Assemble the Sandwich: If you like a little crunch, spread a layer of leaf lettuce on your sandwich bread before adding the egg salad. Spoon the egg salad mixture generously onto slices of bread or sandwich rolls.
- Serve and Enjoy: Close up your sandwiches, slice them in half, and serve immediately. Or, if you’re making them ahead, chill them in the fridge for about 15 minutes to allow the flavors to meld.
Tips for Best Results
- Fresh Eggs are Key: For the best texture and flavor, use fresh eggs. Fresh eggs are easier to peel and make for a better overall sandwich.
- Don’t Over-Mix: For a slightly chunky texture, don’t over-mix the egg salad. You want a little bit of texture in every bite!
- Customize the Bread: Choose the bread that works best for you—whether you’re using soft sandwich bread, hearty whole grain, or buttery croissants, each type will offer a different experience.
- Make it Ahead: Egg salad tastes even better after it’s had time to chill in the fridge. Make it the night before or the morning of and let the flavors meld for a more delicious result.
- Balance the Mayo: Depending on your taste, you can adjust the amount of mayo to make the salad creamier or lighter. You can even swap some of the mayo with Greek yogurt for a lighter version of this high-protein meal.
Ingredient Substitutions & Variations
This egg salad recipe is super versatile, so feel free to get creative with substitutions and additions to make it your own:
- Greek Yogurt Instead of Mayo: If you’re looking to lighten up the recipe or cut down on calories, swap out the mayonnaise for Greek yogurt. It adds creaminess while still giving you a high-protein meal with an extra boost of nutrients.
- Spicy Kick: Add a diced jalapeño or a dash of hot sauce if you like your egg salad with a little heat.
- Avocado Twist: For a creamy twist, mash half an avocado into the egg salad. It’s a great way to add healthy fats to the dish while making it even creamier.
- Pickles and Relish: For extra tang, stir in some diced pickles, relish, or capers. These additions will give your egg salad a zesty flavor and texture.
- Low-Carb Option: Want a no prep keto meal? Skip the bread and serve your egg salad in lettuce cups or on top of a salad for a satisfying and low-carb option.
- Cheese: Add a slice of cheese to your sandwich, like sharp cheddar or Swiss, for an extra layer of flavor.
Serving Suggestions
Egg Salad Sandwiches are perfect as a standalone meal, but you can easily pair them with a few sides for a more complete lunch or dinner. Here are some serving suggestions:
- Fresh Veggies: Pair your sandwich with a side of crunchy veggies like carrots, cucumbers, or bell peppers for a refreshing contrast to the creamy egg salad.
- Chips or Fries: For a more indulgent option, serve your egg salad sandwiches with a side of crispy chips or French fries.
- Soup: Egg salad sandwiches are a great accompaniment to a warm bowl of soup, like tomato soup or a creamy potato leek soup. It’s the best dinner prep meal for cozy evenings.
- Fruit Salad: A light, refreshing fruit salad is a perfect pairing with egg salad. The natural sweetness of the fruit balances out the richness of the eggs.
- Pickles or Olives: For a salty, tangy contrast, serve your egg salad sandwich with a side of pickles or olives. The acidity cuts through the creaminess of the sandwich and adds a little extra flavor.
Pairing Ideas (Drinks, Sides, etc.)
If you’re enjoying this egg salad sandwich for lunch or dinner, here are a few drink pairings to consider:
- Iced Tea: A tall glass of cold iced tea, whether sweetened or unsweetened, is a refreshing drink to pair with egg salad.
- Lemonade: A fresh glass of lemonade pairs beautifully with the creamy richness of the sandwich and adds a tangy kick.
- Sparkling Water: If you’re keeping it light, a fizzy sparkling water with a splash of lemon or lime makes for a refreshing and hydrating drink to complement the meal.
How to Store and Reheat Leftovers
This recipe is great for meal prepping and storing for later. Here’s how to handle the leftovers:
- Storage: Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days.
- Assembled Sandwiches: If you’ve already made sandwiches, it’s best to store them in the fridge and eat them within 24 hours for the best texture. The bread can get soggy if left too long.
- Reheating: You don’t really need to reheat egg salad—this dish is best enjoyed cold or at room temperature. Just take it out of the fridge about 10 minutes before serving.
Make-Ahead and Freezer Tips
- Make-Ahead: Egg salad is perfect for make-ahead meals. Prepare it the night before or in the morning and let it chill in the fridge for at least 15-30 minutes before serving.
- Freezing: Egg salad doesn’t freeze well due to the mayonnaise and eggs, so it’s best enjoyed fresh or refrigerated for a few days.
Common Mistakes to Avoid
- Over-Mixing: When mixing the egg salad, don’t over-mix it. A bit of chunkiness gives it texture and makes it more enjoyable.
- Too Much Mayo: Adding too much mayo can make the salad too runny. Use just enough to coat the eggs and adjust as needed.
- Using Old Eggs: Fresh eggs peel easier and have a better texture for this recipe. Make sure you’re using eggs that aren’t too old.
Frequently Asked Questions (FAQ)
- Can I make this ahead of time?
Yes, egg salad actually tastes better after chilling for a little while to let the flavors develop. - What kind of mustard should I use?
Dijon mustard adds a nice tangy flavor, but you can use yellow mustard for a more classic taste. - How long do hard-boiled eggs last in the fridge?
Hard-boiled eggs last up to 7 days in the fridge, whether peeled or unpeeled.
Cooking Tools You’ll Need
- Saucepan
- Mixing bowl
- Knife and cutting board
- Spoon or spatula
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Egg Salad Sandwiches
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp finely chopped red onion
- 1 tbsp chopped fresh chives or parsley
- to taste salt and pepper
- 4 slices sandwich bread
- leaf lettuce (optional)
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes.
- Drain and transfer eggs to an ice bath. Peel once cool and chop into small pieces.
- In a medium bowl, mix chopped eggs with mayonnaise, mustard, red onion, herbs, salt, and pepper.
- Spread egg salad on bread slices or rolls. Add lettuce if desired.
- Serve immediately or refrigerate until ready to eat.
