There’s nothing quite like the comfort of a simple, creamy Egg Salad Sandwich Recipe.
It’s light yet satisfying, easy to make, and perfect for lunch, picnics, or a quick snack.
This version keeps all the classic flavors but adds a touch of freshness and tang for the perfect bite every time.
Why You’ll Love This Recipe
This recipe turns humble eggs into something truly crave-worthy.
It’s creamy, tangy, and full of texture from crisp celery and mild red onion.
With just a handful of ingredients, it comes together in minutes and tastes even better chilled.
You can make it ahead of time and use it in sandwiches, wraps, or even lettuce cups for a lighter meal.
What You’ll Need (Ingredient Highlights)
Eggs form the base — rich in protein and naturally creamy when mashed.
Mayonnaise adds smoothness and binds everything together.
Dijon mustard introduces a touch of spice and sharpness.
Celery brings crunch and freshness to balance the richness.
Red onion provides a mild bite and color.
Lemon juice brightens the flavor and prevents the salad from feeling heavy.
Paprika adds subtle warmth and color.
Soft bread and crisp lettuce create the ideal sandwich contrast — creamy filling, crunchy greens, and pillowy texture.
Pro Tips Before You Start
Use slightly older eggs — they peel more easily after boiling.
Cool the boiled eggs quickly in an ice bath to stop the cooking and prevent gray yolks.
Chop the eggs evenly for a smooth, spreadable texture.
Adjust the mayonnaise to your preferred creaminess level.
Chill the egg salad for at least 30 minutes before serving for the best flavor.
Add fresh herbs like dill or chives for extra freshness.
How to Make Egg Salad Sandwich Recipe
Step 1 – Cook the eggs
Place the eggs in a saucepan and cover them with cold water.
Bring to a boil over medium-high heat.
Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
Step 2 – Cool and chop
Transfer the eggs to an ice bath for a few minutes to cool completely.
Peel and chop them into small, even pieces.
Step 3 – Prepare the salad
In a medium bowl, combine chopped eggs, mayonnaise, Dijon mustard, celery, red onion, lemon juice, salt, pepper, and paprika.
Stir gently until well mixed.
Step 4 – Taste and adjust
Taste the salad and adjust seasoning as needed.
Add more salt, lemon, or mayo depending on your preference.
Step 5 – Assemble the sandwiches
Lay out the bread slices. Spread the egg salad generously over four of them.
Add lettuce leaves and top with the remaining slices of bread.
Step 6 – Serve and enjoy
Cut sandwiches in halves or quarters.
Garnish with chopped chives or pickle slices and serve alongside iced tea or lemonade for a refreshing meal.
What to Serve It With
Pair your egg salad sandwiches with crisp chips, a light soup, or a side salad.
Iced tea, lemonade, or sparkling water make excellent drink pairings.
For a brunch spread, serve them with fresh fruit or a croissant on the side.
They also make a great addition to picnic baskets and lunchboxes.
Variations / Substitutions
Swap Dijon mustard for yellow or whole-grain mustard for a flavor change.
Use Greek yogurt instead of mayonnaise for a lighter version.
Add chopped pickles or relish for tangy crunch.
Try whole wheat, sourdough, or rye bread for a different texture.
Turn it into a lettuce wrap for a low-carb meal.
Mix in avocado for an extra creamy, nutrient-rich twist.
Storage & Leftovers
Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
Avoid leaving it out at room temperature for more than two hours.
If making sandwiches ahead, store the filling separately and assemble just before serving.
Do not freeze, as mayonnaise-based salads lose their texture when thawed.
FAQs
Can I make egg salad ahead of time?
Yes, it actually tastes better after chilling for a few hours.
What kind of bread works best?
Soft white, whole wheat, or even croissants all work beautifully.
Can I use light mayo or Greek yogurt?
Yes, both work well and lighten up the recipe without losing creaminess.
How can I make the salad creamier?
Add an extra spoonful of mayo or mash the eggs a bit more.
Can I add other ingredients?
Absolutely — try pickles, bacon bits, or herbs like dill or parsley.
How do I prevent watery egg salad?
Pat chopped celery and onion dry before mixing, and chill the salad before serving.
Is this recipe gluten-free?
Yes, just use gluten-free bread or serve in lettuce wraps.
Can I make it spicy?
Add a few dashes of hot sauce or a pinch of cayenne pepper.
How long will it keep in the fridge?
Up to 3 days in an airtight container.
Can I serve it warm?
It’s best chilled, but it can be served slightly warm if preferred.
Final Thoughts
This Egg Salad Sandwich Recipe is the perfect blend of creamy, tangy, and satisfying.
It’s easy to make, versatile, and always a crowd-pleaser — whether you’re packing lunch or serving guests.
Once you master this classic, you’ll never go back to store-bought versions again.
