Why You’ll Love This Recipe

The egg salad sandwich is a timeless favorite for many reasons. It’s quick to prepare, full of protein, and can be customized to suit your taste. The creamy filling made with mayonnaise, mustard, and hard-boiled eggs is perfectly balanced with the crunch of fresh lettuce and the softness of bread. Whether you’re looking for a satisfying meal at home or something easy to pack for lunch, this sandwich has you covered. Plus, it’s a versatile recipe that can be adjusted with different spices, add-ins, and types of bread.

Ingredients

6 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
Salt and pepper, to taste
2 tablespoons fresh chives, chopped (optional)
4 slices of bread (white, whole wheat, or your choice)
Lettuce leaves (optional)
Tomato slices (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Boil the eggs: Place the eggs in a pot and cover them with water. Bring to a boil, then reduce heat and let them simmer for 10-12 minutes. Once done, remove the eggs and let them cool. Peel the eggs and chop them into small pieces.
Make the egg salad: In a bowl, mix the chopped eggs with mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until everything is well combined. If you like, add chopped chives for an extra burst of flavor.
Assemble the sandwich: Spread a generous amount of egg salad on one slice of bread. Top with a few lettuce leaves and tomato slices if desired. Place the second slice of bread on top, cut the sandwich in half, and serve.

Servings and Timing

Servings: 2 sandwiches
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add avocado: For a creamy twist, add sliced avocado to your sandwich.
Use Greek yogurt: Substitute mayonnaise with Greek yogurt for a lighter version.
Spicy egg salad: Add a little bit of sriracha or hot sauce to the egg salad mixture for a spicy kick.
Whole grain bread: Opt for whole grain or sourdough bread for a heartier sandwich.
Pickles: Add chopped pickles or relish to the egg salad for a tangy flavor.

Storage/Reheating

Storage: The egg salad can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sandwich components separate until ready to serve to maintain the best texture.
Reheating: It is not recommended to reheat egg salad, as it’s best enjoyed cold or at room temperature. If you’re storing leftover egg salad, simply refrigerate and enjoy it the next day.

FAQs

1. Can I use scrambled eggs for this recipe?

While traditional egg salad is made with hard-boiled eggs, you can use scrambled eggs if you prefer. However, the texture will be different.

2. How can I make the egg salad lighter?

To make the egg salad lighter, you can use Greek yogurt instead of mayonnaise or reduce the amount of mayo used.

3. Can I make this recipe ahead of time?

Yes, you can make the egg salad ahead of time and store it in the refrigerator for up to 3 days. Assemble the sandwiches just before serving to prevent the bread from getting soggy.

4. Is this recipe gluten-free?

To make this egg salad sandwich gluten-free, simply use gluten-free bread.

5. How do I boil the eggs perfectly?

Place eggs in a pot, cover with water, and bring to a boil. Then lower the heat and simmer for 10-12 minutes. Afterward, cool the eggs under cold running water or in an ice bath to stop the cooking process.

6. Can I freeze the egg salad?

Egg salad is not recommended for freezing because the texture of the mayonnaise and eggs can change when thawed.

7. Can I use other herbs in this recipe?

Yes, you can substitute fresh chives with other herbs such as dill, parsley, or tarragon for a different flavor.

8. How can I make this recipe dairy-free?

To make the egg salad dairy-free, simply ensure the bread you use is dairy-free and use a non-dairy mayo, such as one made from avocado or olive oil.

9. Can I add meat to this egg salad?

You can definitely add cooked chicken, bacon, or even tuna to the egg salad for added protein and flavor.

10. How do I keep the bread from getting soggy?

To prevent soggy bread, you can toast the bread lightly before assembling the sandwich or use thicker slices of bread to help hold up the egg salad.

Conclusion

The egg salad sandwich is a delicious, versatile, and easy meal that can be made in no time. Whether you stick to the classic recipe or add your own personal touch with variations, it’s a go-to option for satisfying hunger any time of day. Quick, easy, and tasty—what’s not to love?

Egg Salad Sandwich

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A delicious, versatile, and quick-to-make egg salad sandwich made with hard-boiled eggs, creamy mayonnaise, and a variety of optional add-ins, perfect for any time of day.

Author: Laura
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25 minutes
Yield: 2 sandwiches
Category: Lunch
Method: Boil and assemble
Cuisine: American

Instructions

Boil the eggs: Place the eggs in a pot and cover them with water. Bring to a boil, then reduce heat and let them simmer for 10-12 minutes. Once done, remove the eggs and let them cool. Peel the eggs and chop them into small pieces.
Make the egg salad: In a bowl, mix the chopped eggs with mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until everything is well combined. If you like, add chopped chives for an extra burst of flavor.
Assemble the sandwich: Spread a generous amount of egg salad on one slice of bread. Top with a few lettuce leaves and tomato slices if desired. Place the second slice of bread on top, cut the sandwich in half, and serve.

Notes

For a lighter version, substitute mayo with Greek yogurt or reduce the mayo amount.
Add avocado for extra creaminess, or pickles for a tangy kick.
If desired, try adding bacon or chicken to the egg salad for extra flavor.

Nutrition

Serving Size: 1 sandwich
Calories: 350
Sugar: 3g
Sodium: 400mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 18g
Cholesterol: 180mg