If you’re searching for the ultimate comfort food that’s quick to whip up and always delivers on flavor, look no further than this Egg Salad Sandwich Recipe. Creamy, tangy, and packed with texture, this classic sandwich is perfect for lunch, picnics, or a satisfying snack. Each bite brings together perfectly cooked eggs, a silky mayonnaise dressing, fresh chives, and a hint of Dijon, all nestled between slices of your favorite bread. Whether you’re feeding a crowd or just craving something cozy, this Egg Salad Sandwich Recipe will soon become your go-to choice for a simple but irresistible meal.
Ingredients You’ll Need
What makes this Egg Salad Sandwich Recipe so delightful is its simplicity—every ingredient plays a starring role in building that classic taste and creamy texture. These pantry and fridge staples come together with little effort, but their combined magic is truly greater than the sum of their parts.
- 6 large eggs: The foundation of the salad—rich, hearty, and packed with protein.
- 1/4 cup mayonnaise: Gives the salad its signature creaminess and helps everything hold together.
- 1 teaspoon Dijon mustard: Adds a subtle tang and depth that lifts the whole dish.
- 1 tablespoon finely chopped fresh chives or green onions: Brings a burst of color and a gentle oniony bite.
- Salt and black pepper to taste: Essential for balancing flavors—don’t skip the seasoning!
- 8 slices of sandwich bread (white, whole wheat, or your choice): The perfect vessel—soft, sturdy, and ready to soak up all that eggy goodness.
- 1 tablespoon butter or mayonnaise (optional, for toasting bread): For an extra golden, crisp finish if you’re feeling fancy.
- Optional additions: lettuce leaves, tomato slices, or pickles for serving: Fresh toppings add crunch, juiciness, or an extra tangy kick—customize to your heart’s content!
How to Make Egg Salad Sandwich Recipe
Step 1: Cook the Perfect Eggs
Start by placing your eggs in a saucepan and cover them with cold water, making sure the water level sits about an inch above the eggs. Bring the pot to a gentle boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let those eggs sit undisturbed for 10 to 12 minutes—this clever trick ensures perfectly cooked eggs every single time!
Step 2: Cool and Peel
Once the timer goes off, transfer the eggs straight into an ice bath. This quick chill stops the cooking process and makes peeling a breeze. After a few minutes, peel the eggs and give them a rough chop—you want nice, chunky pieces for the best texture in your Egg Salad Sandwich Recipe.
Step 3: Mix the Salad
In a medium bowl, combine the chopped eggs with mayonnaise, Dijon mustard, chopped chives, a pinch of salt, and a generous grind of black pepper. Stir everything together gently until well mixed. Taste, then adjust seasoning as needed—a little extra salt or mustard can make all the difference if you like things punchy!
Step 4: Toast the Bread (Optional)
If you crave a little crunch, lightly butter or spread mayonnaise on your bread slices and toast them until golden. This step adds a lovely texture contrast and keeps the bread from getting soggy. Of course, if you love soft sandwiches, feel free to skip the toasting.
Step 5: Assemble and Enjoy
Spoon the egg salad mixture evenly over four slices of bread. If you’re adding lettuce, tomato, or pickles, layer them on top of the egg salad for extra color and flavor. Crown each with another slice of bread, slice in half, and your Egg Salad Sandwich Recipe is ready to serve!
How to Serve Egg Salad Sandwich Recipe
Garnishes
A sprinkle of extra chopped chives, a dusting of paprika, or even a few microgreens can make your Egg Salad Sandwich Recipe look and taste extra special. These little touches add color and a fresh pop of flavor, making every bite more exciting.
Side Dishes
Pair your sandwich with a handful of crisp potato chips, a simple green salad, or your favorite soup for a truly satisfying meal. The creamy, savory filling of the Egg Salad Sandwich Recipe goes beautifully with crunchy, tangy, or light sides that keep lunch balanced and interesting.
Creative Ways to Present
Try cutting the sandwiches into triangles or small tea sandwiches for a picnic or party platter. Or, serve open-faced on toasted rye or sourdough for a more modern twist. For kids, use cookie cutters for fun shapes—egg salad never looked so cute!
Make Ahead and Storage
Storing Leftovers
If you have any leftover egg salad, store it in an airtight container in the refrigerator for up to three days. To keep the filling fresh and avoid soggy sandwiches, store the egg salad and bread separately until you’re ready to assemble.
Freezing
Freezing egg salad isn’t recommended. The mayonnaise can separate and the texture of the eggs can become rubbery once thawed, so it’s best to enjoy this Egg Salad Sandwich Recipe fresh or just refrigerated for a couple of days.
Reheating
This dish is all about creamy, cool comfort, so reheating isn’t necessary. If you’ve toasted your bread in advance, you can give it a quick refresh in the toaster or oven, but keep the egg salad cold for the best texture and flavor.
FAQs
Can I make the egg salad in advance?
Absolutely! You can prepare the egg salad mixture up to two days ahead and store it in the fridge. Just give it a quick stir before assembling your sandwiches for the freshest taste.
What’s the best bread for an Egg Salad Sandwich Recipe?
Classic white or whole wheat sandwich bread is always a hit, but feel free to experiment with rye, sourdough, or even croissants for a more decadent twist. Choose a bread that’s sturdy enough to hold the filling but soft enough to bite through easily.
Can I add other ingredients to my egg salad?
Definitely! Finely chopped celery, pickles, or a dash of hot sauce can add extra crunch or tang. This Egg Salad Sandwich Recipe is a great base for your favorite mix-ins, so make it your own.
How do I keep the sandwiches from getting soggy?
Toast your bread slices and assemble the sandwiches just before serving. You can also add a layer of lettuce between the bread and egg salad to act as a moisture barrier.
Is this Egg Salad Sandwich Recipe suitable for vegetarians?
Yes, this recipe contains no meat or fish, making it a satisfying vegetarian option that’s high in protein and full of flavor.
Final Thoughts
There’s nothing quite as comforting or satisfying as a homemade Egg Salad Sandwich Recipe. With just a handful of ingredients and easy steps, you can create a lunch that’s both nostalgic and delicious. Give this recipe a try and share it with friends or family—you might just inspire a new lunchtime tradition!
Print
Egg Salad Sandwich Recipe
- Total Time: 22 minutes
- Yield: 4 sandwiches 1x
- Diet: Vegetarian
Description
This classic Egg Salad Sandwich recipe offers a creamy, flavorful filling made from boiled eggs, mayonnaise, and Dijon mustard, enhanced with fresh chives and simple seasonings. Perfect for a quick lunch or light dinner, it combines the richness of eggs with the crunch of toasted bread and optional fresh veggies for a satisfying meal.
Ingredients
Egg Salad
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped fresh chives or green onions
- Salt and black pepper to taste
For Serving
- 8 slices of sandwich bread (white, whole wheat, or your choice)
- 1 tablespoon butter or mayonnaise (optional, for toasting bread)
- Optional additions: lettuce leaves, tomato slices, or pickles
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10 to 12 minutes to cook through.
- Cool and Peel: After cooking, transfer the eggs to an ice bath to cool completely, which stops the cooking process and makes peeling easier. Once cooled, peel the eggs carefully and chop them into small pieces.
- Make the Egg Salad: In a medium bowl, combine the chopped eggs with mayonnaise, Dijon mustard, and finely chopped chives or green onions. Season with salt and black pepper to taste. Gently mix until the mixture is well combined but still chunky. Adjust the seasoning as necessary.
- Prepare the Bread: Toast the sandwich bread slices if desired for added texture and flavor. If you like, spread a thin layer of butter or mayonnaise on the bread before toasting.
- Assemble the Sandwiches: Evenly distribute the egg salad onto four slices of the toasted bread. Add optional lettuce, tomato slices, or pickles on top for freshness and extra flavor.
- Complete and Serve: Top each sandwich with the remaining bread slices, press gently, and slice each sandwich in half. Serve immediately to enjoy the sandwich at its best.
Notes
- For a creamier texture, mash some of the egg yolks into the mayonnaise mixture before adding the chopped eggs.
- Add a pinch of paprika or a dash of hot sauce to the egg salad for an extra layer of flavor.
- Use different breads like rye or multigrain for variety.
- Refrigerate any leftover egg salad within two hours and consume within 2 days for best quality.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling, No-Cook (assembly)
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg
