egg salad sandwich recipe
The Best egg salad sandwich recipe
What I love most about this recipe is how versatile it is. You can keep it classic with just mayo, mustard, and a little salt and pepper, or you can jazz it up with celery, herbs, or even a pinch of paprika for extra flavor. Plus, eggs are packed with protein and nutrients, so it’s a meal that fills you up without weighing you down. It’s light enough for summer but hearty enough to keep everyone satisfied, and it’s one of the few dishes that both my picky eaters and my husband will happily devour without complaint. Honestly, it’s the kind of recipe that makes life easier, and that’s always a win in my book.
Classic Egg Salad Sandwich
A creamy and flavorful egg salad sandwich that’s quick to make and perfect for lunch or a light meal. The combination of hard-boiled eggs, mayonnaise, and fresh herbs creates a satisfying and protein-packed dish.
🥘Ingredients
- 8 large eggs
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/4 cup finely chopped celery
- 2 tbsp finely chopped red onion
- 2 tbsp chopped fresh chives or dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
- 8 slices whole wheat or white bread
- 4 large lettuce leaves (such as romaine or iceberg)
- 1 medium tomato, sliced (optional)
- 4 slices cheddar or Swiss cheese (optional)
👨🍳Directions
-
1
Place eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat, then remove from heat, cover, and let sit for 10 minutes. -
2
Drain the hot water and transfer eggs to a bowl of ice water to cool for 5 minutes. Peel the eggs and chop them into small pieces. -
3
In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, celery, red onion, chives or dill, salt, pepper, and paprika (if using). Mix gently until well combined. -
4
Toast the bread slices if desired. Lay out 4 slices of bread and top each with a lettuce leaf, a portion of the egg salad, tomato slices, and cheese (if using). -
5
Top each sandwich with the remaining bread slices. Cut in half diagonally and serve immediately.
🔧Equipment
- Medium saucepan
- Mixing bowl
- Fork or potato masher
- Cutting board
- Knife
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Egg Salad Sandwich Works
❓ Frequently Asked Questions About Egg Salad Sandwich
1. How long does egg salad last in the fridge?
Egg salad typically lasts 3 to 4 days when stored in an airtight container in the refrigerator. For best results, keep it chilled at or below 40°F (4°C) and avoid leaving it at room temperature for more than 2 hours.
2. Can I make egg salad ahead of time?
Yes! Egg salad tastes even better after chilling for 1 to 2 hours in the fridge, as it allows the flavors to meld. Prepare it up to a day in advance, but wait to add ingredients like avocado or fresh herbs until just before serving to prevent browning or wilting.
3. What’s the best bread for an egg salad sandwich?
Soft, slightly sturdy breads work best, such as whole wheat, sourdough, brioche, or multigrain. For a lighter option, try croissants or baguettes. Toasting the bread can add a nice crunch and prevent sogginess.
4. How do I keep my egg salad from being too runny?
To avoid a watery egg salad, drain the hard-boiled eggs well and pat them dry before chopping. Use mayonnaise or Greek yogurt sparingly—start with 1–2 tablespoons and adjust. Adding a teaspoon of Dijon mustard or a squeeze of lemon juice can also help thicken the mixture.
5. Can I add other ingredients to my egg salad?
Absolutely! Popular additions include:
– Crunchy veggies: Diced celery, red onion, or bell peppers.
– Herbs: Fresh dill, chives, or parsley.
– Protein: Diced ham, bacon, or smoked salmon.
– Creaminess: Avocado, cream cheese, or a splash of sour cream.
– Spice: Paprika, hot sauce, or a pinch of curry powder.
