This classic egg salad sandwich recipe is creamy, flavorful, and easy to make with hard-boiled eggs, mayonnaise, and mustard. Perfect for a quick lunch, picnic, or meal prep, it’s a simple sandwich that stays fresh and delicious for days.
Ingredients
- 6 large hard-boiled eggs, peeled
- 3–4 tablespoons mayonnaise (or Greek yogurt), to taste
- 1 teaspoon yellow mustard
- Salt and black pepper, to taste
- 8 slices sandwich bread
- Lettuce leaves (optional, for serving)
Instructions
- Prepare the filling: Place the peeled hard-boiled eggs in a mixing bowl and mash them with a fork until finely chopped.
- Mix the salad: Add mayonnaise, mustard, salt, and pepper. Stir until well combined. Taste and adjust seasoning if needed.
- Assemble the sandwiches: Spread a generous spoonful of egg salad onto a slice of bread, top with lettuce (if using), and cover with another slice of bread.
- Serve: Cut sandwiches in half if desired and serve immediately.
Storage: Keep leftover egg salad covered in the refrigerator for up to 5 days, depending on the freshness of the eggs used.
Tips
- Use eggs that are at least a week old for easier peeling.
- For creamier texture, mash the yolks separately before mixing with mayo and mustard.
- Toasting the bread adds extra crunch and prevents sogginess.
- Chill the egg salad for 30 minutes before serving for better flavor.
Variations and Substitutions
- Healthier option: Use Greek yogurt instead of mayonnaise.
- Extra flavor: Add chopped celery, green onions, or dill pickles.
- Spicy twist: Mix in a pinch of cayenne pepper, paprika, or hot sauce.
- Low-carb option: Serve the egg salad in lettuce wraps instead of bread.
FAQs
Can I make egg salad ahead of time?
Yes, it stores well in the fridge for up to 5 days.
How do I keep egg salad from getting watery?
Drain eggs well after boiling and avoid adding too much mayo.
Can I freeze egg salad?
Freezing isn’t recommended as it changes the texture of the eggs and mayonnaise.
Serving Suggestions
- Classic sandwich on soft white bread or whole wheat
- Open-faced on toasted sourdough
- In a wrap or pita pocket for a portable lunch
- As a topping on crackers for a quick snack
- Over leafy greens as a light salad
Why You’ll Love This Recipe
- Quick and easy with simple ingredients
- Creamy, flavorful, and customizable
- Perfect for lunch, snacks, or picnics
- Budget-friendly and kid-approved
- Make-ahead friendly for busy days
Egg Salad Sandwich
4
servings10
minutesIngredients
6 large hard-boiled eggs, peeled
3–4 tablespoons mayonnaise (or Greek yogurt), to taste
1 teaspoon yellow mustard
Salt and black pepper, to taste
8 slices sandwich bread
Lettuce leaves (optional, for serving)
Directions
- Prepare the filling: Place the peeled hard-boiled eggs in a mixing bowl and mash them with a fork until finely chopped.
- Mix the salad: Add mayonnaise, mustard, salt, and pepper. Stir until well combined. Taste and adjust seasoning if needed.
- Assemble the sandwiches: Spread a generous spoonful of egg salad onto a slice of bread, top with lettuce (if using), and cover with another slice of bread.
- Serve: Cut sandwiches in half if desired and serve immediately.
- Storage: Keep leftover egg salad covered in the refrigerator for up to 5 days, depending on the freshness of the eggs used.
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