This classic Egg Salad Sandwich is creamy, flavorful, and incredibly easy to make!
With perfectly boiled eggs, tangy mayo, crunchy celery, and a hint of mustard, this sandwich is the perfect quick lunch, picnic favorite, or meal-prep option.
Serve it on soft bread, toast, croissants, or even lettuce wraps for a light and delicious meal any time of day.
⏱️ Prep Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 3–4 sandwiches
🧰 Equipment
- Medium saucepan
- Mixing bowl
- Fork or potato masher
- Knife and cutting board
- Spoon for mixing
🧂 Ingredients
For the Egg Salad
- 6 large eggs
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard (or Dijon)
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion (optional)
- 1 teaspoon lemon juice (optional but brightens flavor)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of paprika (optional)
For the Sandwich
- 6–8 slices of sandwich bread, toasted or untoasted
- Lettuce leaves (optional)
🧾 Ingredient Notes
- Eggs: Fresh eggs are harder to peel — older eggs peel easier.
- Mayonnaise: Use full-fat for the creamiest texture.
- Mustard: Dijon adds extra depth; yellow mustard keeps it classic.
- Celery: Adds crunch — optional but recommended.
- Bread: Soft white, whole wheat, brioche, or croissants all work great.
👩🍳 Instructions
Step 1 – Boil the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then turn off heat, cover, and let sit 10–12 minutes.
- Transfer eggs to an ice bath for 5 minutes, then peel.
Step 2 – Make the Egg Salad
- Roughly chop the peeled eggs.
- Add mayonnaise, mustard, celery, onion, lemon juice, salt, pepper, and paprika.
- Mix gently until creamy.
Step 3 – Assemble Sandwiches
- Lay lettuce on the bread (optional).
- Spoon egg salad onto the bread.
- Top with the second slice and serve immediately.
🧮 Nutrition Facts (Per Sandwich)
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Carbohydrates | 22g |
| Protein | 12g |
| Fat | 18g |
| Sugar | 4g |
💡 Tips
- Use an ice bath to make eggs super easy to peel.
- Don’t over-mash eggs — small chunks make the best texture.
- Keep the salad in the fridge for up to 3 days.
- Add more mayo for extra creamy egg salad.
🔄 Variations
- Avocado Egg Salad: Replace half the mayo with mashed avocado.
- Spicy Egg Salad: Add hot sauce, chili flakes, or sriracha.
- Herby Egg Salad: Mix in fresh dill or parsley.
- Pickle Lovers Version: Add 1–2 tablespoons chopped pickles or relish.
- Keto Version: Serve in lettuce wraps instead of bread.
