classic egg salad sandwich recipe

Written BySheba G Updated On
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The Best classic egg salad sandwich recipe

I’ve been making this classic egg salad sandwich recipe for years, and it’s still a favorite in our household. It’s one of those simple yet satisfying dishes that never fails to impress, whether it’s for a quick lunch or a special occasion.

The combination of boiled eggs, mayonnaise, mustard, and chopped veggies is a match made in heaven. I love how the flavors all come together to create a creamy, tangy taste that’s both familiar and exciting.

My kids adore helping me prepare the ingredients and mixing everything together – it’s a great way to get them involved in cooking without feeling overwhelmed. As for me, I appreciate the ease of this recipe, which can be whipped up in no time and is perfect for busy weeknights or weekend gatherings.

Plus, it’s an excellent way to get some extra protein and healthy fats into our diets without sacrificing flavor. I’ve even served it at picnics and potlucks with great success – everyone always asks for the recipe!

When I’m not making this egg salad sandwich, I’m usually experimenting with different variations – like adding some diced ham or using Greek yogurt instead of mayonnaise. But trust me, the classic version is where it’s at – so don’t be afraid to give it a try and see what you think!

Classic Egg Salad Sandwich

Classic Egg Salad Sandwich

4.6 from 1867 votes

A timeless favorite, this classic egg salad sandwich is a delightful mix of creamy egg salad and fresh bread. It’s perfect for a quick lunch or a light dinner.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Egg Salad

4 large eggs
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh dill
Salt and pepper to taste

For Assembly

4 slices whole grain bread
1 head lettuce
1 large tomato

👨‍🍳Directions

1Place eggs in a medium saucepan and cover with cold water by 1 inch.
2Bring water to a full rolling boil over high heat.
3Once boiling, remove from heat, cover, and let sit for 10 minutes.
4This will ensure the eggs are fully cooked and easy to peel.
5After 10 minutes, drain the hot water and run cold water over the eggs to cool them down quickly.
6Peel the eggs under cold running water to make the process easier.
7Chop the eggs into small pieces using a fork.
8Transfer the chopped eggs to a bowl.
9Add mayonnaise, Dijon mustard, chives, and dill to the bowl with the chopped eggs.
10Mix well until all ingredients are fully combined and the mixture is creamy.
11Season with salt and pepper to taste, and stir again to ensure even distribution.
12While the egg salad is chilling, prepare the bread and vegetables.
13Wash and dry the lettuce leaves.
14Slice the tomato into thin rounds.
15Toast the bread if desired, to achieve a golden brown color and enhanced flavor.
16To assemble the sandwiches, spread a generous layer of egg salad onto one slice of bread.
17Top with lettuce leaves and tomato slices.
18Place the second slice of bread on top, pressing down gently to secure the filling.
19Cut the sandwich in half diagonally, if preferred.
20Serve immediately and enjoy your classic egg salad sandwich.

🔧Equipment

Medium saucepan
Bowl
Fork
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 3g❤️Cholesterol: 244mg🧂Sodium: 700mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 4g🥩Protein: 16g

📝Notes

Tips: For a healthier option, use low-fat mayonnaise or Greek yogurt. Add chopped pickles or celery for extra crunch and flavor.

This classic egg salad sandwich recipe is one of my go-to ideas for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family. The best part?

It’s ridiculously easy to make and requires minimal prep time – just boil some eggs, chop up some veggies, mix everything together with some mayonnaise and mustard, and voila! You have yourself a delicious and satisfying meal that’s perfect for any crowd.

❓ Frequently Asked Questions About Egg Salad Sandwich

Q: What kind of eggs should I use?

A: For this classic egg salad sandwich recipe, you’ll want to use large or extra-large eggs that are hard-boiled and peeled. The firmer texture of these eggs will help them hold up well to chopping and mixing with the other ingredients.

Q: Can I make this egg salad ahead of time?

A: Yes, you can prepare the egg salad mixture up to a day in advance and store it in the refrigerator until you’re ready to serve. Just give it a good stir before serving to redistribute the flavors.

Q: Is this egg salad sandwich recipe suitable for vegetarians?

A: Absolutely – just omit any added meats like diced ham or bacon bits if you’re serving vegetarians.

Q: Can I substitute Greek yogurt for mayonnaise?

A: While Greek yogurt has a similar consistency to mayonnaise, its flavor profile is slightly different. Feel free to experiment with using Greek yogurt if you prefer a lighter taste, but keep in mind that the overall flavor might change slightly.

Q: How do I store leftover egg salad?

A: Store any leftover egg salad in an airtight container in the refrigerator for up to three days. You can also freeze it for up to two months – just thaw overnight in the fridge before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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