Egg salad sandwiches are a lunchtime staple for a reason. They’re creamy, comforting, and endlessly customizable. Whether you’re packing it for work, throwing it together on a lazy Sunday, or making a batch for a picnic, this sandwich always hits the spot.
The secret? Perfectly cooked eggs, the right amount of mayo, and a little something extra to keep it from tasting bland.
Ingredients
For the egg salad:
- 6 large eggs
- 1/4 cup mayonnaise (adjust to taste)
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped red onion or scallions
- 1 tablespoon chopped fresh dill or parsley (optional)
- Salt and black pepper to taste
For the sandwich:
- 4 slices of your favorite bread (white, whole wheat, sourdough — all work)
- Lettuce or spinach (optional, for crunch)
- Tomato slices (optional)
Boil the Eggs Just Right
Start by placing your eggs in a saucepan and covering them with cold water by about an inch. Bring the pot to a gentle boil over medium heat. Once it hits a rolling boil, turn off the heat, cover the pot, and let it sit for 10–12 minutes.
After the time is up, drain the hot water and transfer the eggs to an ice bath. This step stops the cooking process and makes peeling easier. Once the eggs are cool, peel and chop them into small pieces — not too fine, not too chunky.
Mix It Up
In a medium bowl, combine the chopped eggs with mayo, mustard, and a pinch of salt and pepper. Stir gently until well mixed. Add red onion or scallions for a little bite, and if you’re feeling fancy, toss in some fresh dill or parsley. It adds a nice, bright note that balances the richness of the eggs and mayo.
Taste and adjust. Need more mustard? A pinch more salt? This is your egg salad — make it the way you like it.
Build the Perfect Sandwich
Once your egg salad is ready, it’s time to build. Toast your bread if you want a little crunch. Layer on a few pieces of crisp lettuce or spinach, then scoop on a generous portion of egg salad. Top with tomato slices if you’re using them, and close it up with another slice of bread.
Cut diagonally if you’re serving for someone else, or leave it whole if it’s just for you and you don’t care about presentation. Either way, it’s going to be good.
Make It Your Way
The beauty of egg salad is how easy it is to customize. Want it spicier? Add a few dashes of hot sauce or a pinch of cayenne. Craving crunch? Stir in some finely chopped celery or pickles. Prefer a lighter version? Use Greek yogurt in place of some (or all) of the mayo.
You can also switch up the bread. Rye adds a deeper flavor, croissants make it decadent, and wraps keep it light. Serve it open-faced or in lettuce cups for a low-carb option.
Why This Recipe Works
This version hits all the right notes: creamy without being mushy, flavorful without being overpowering. The Dijon mustard adds a subtle tang, while the herbs and onions bring just enough edge to make it interesting. And because you’re using freshly boiled eggs, you get that rich, satisfying yolk texture that store-bought versions can’t match.
Plus, it’s quick. Once your eggs are boiled and cooled, the rest comes together in under 10 minutes.
Tips for Best Results
- Use older eggs. They peel easier after boiling than fresh ones.
- Chill the egg salad. Let it sit in the fridge for 30 minutes before serving if you have time. The flavors meld better.
- Don’t over-mix. You want a little texture, not a paste.
Serve It With
Egg salad sandwiches go great with crunchy potato chips, a light green salad, or even a cup of soup. For something refreshing, pair with iced tea or sparkling lemonade.
They also make great picnic fare. Just keep them cool until you’re ready to eat.
Meta description: This classic egg salad sandwich is creamy, flavorful, and perfect for lunch, picnics, or easy meal prep.
