If you’re looking for the ultimate comfort lunch or a quick, satisfying snack that never fails to please, this Egg Salad Sandwich Recipe is exactly what you need. Creamy, tangy, and perfectly seasoned, the combination of chopped hard-boiled eggs, mayonnaise, and a touch of mustard creates a classic filling that’s both simple and irresistible. Whether you’re making a solo lunch or preparing a batch for friends, this easy-to-follow Egg Salad Sandwich Recipe brings together the best of flavors and textures for a truly delightful bite every time.
Ingredients You’ll Need
The beauty of this Egg Salad Sandwich Recipe lies in its simplicity, with a handful of ingredients that contribute so much to the final taste, texture, and even color. Each ingredient plays its role, from the creamy mayonnaise that binds everything, to the fresh lemon juice that brightens the flavors.
- 4 large eggs: The star of the dish, providing protein and a delicate texture once chopped.
- 2 tablespoons mayonnaise: Adds creaminess and richness, balancing the flavors perfectly.
- 1 tablespoon Dijon mustard: Brings a subtle tang and a little kick to keep the sandwich exciting.
- 1 teaspoon lemon juice (optional): Injects a fresh, zesty note that lifts the egg salad beautifully.
- Salt and pepper, to taste: Essential classic seasoning that enhances every bite.
- 2 slices of bread: Your canvas – whole grain, white, or your favorite type to complement the salad.
- 1 leaf of lettuce (optional): Adds crunch and a pop of green, making the sandwich feel even fresher.
- 2-3 slices of tomato (optional): For juicy freshness and a subtle sweetness that pairs wonderfully here.
- Pickles (optional): A tangy garnish that offers a burst of flavor with each bite.
How to Make Egg Salad Sandwich Recipe
Step 1: Boil the eggs
Begin by placing your eggs in a pot and covering them with cold water. Bring the water to a boil, then reduce the heat and let the eggs simmer for about 10 minutes. This ensures perfectly hard-boiled eggs that are easy to peel and chop.
Step 2: Peel and chop the eggs
Once boiled, cool the eggs under cold running water or an ice bath to stop the cooking process and make peeling easier. Gently peel the shells off and chop the eggs into small, bite-sized pieces, ready to mix with the other ingredients.
Step 3: Mix the dressing
In a bowl, combine the mayonnaise, Dijon mustard, and lemon juice if you’re using it. Season the mixture with salt and pepper to taste. This dressing will provide the creamy, tangy base that makes the egg salad so delicious.
Step 4: Combine eggs and dressing
Gently fold the chopped eggs into the dressing until everything is evenly coated but still chunky. Resist the urge to mash it completely—the texture is key to a satisfying egg salad.
Step 5: Assemble the sandwich
Lay your bread slices flat and, if you like, add a leaf of lettuce on one slice. Spoon the egg salad over it, then top with tomato slices if using. Close the sandwich with the other slice of bread, and if you love pickles, add them on the side or inside for an exciting crunch.
How to Serve Egg Salad Sandwich Recipe
Garnishes
Simple garnishes can elevate your Egg Salad Sandwich Recipe by adding extra flavor and texture. A sprinkle of fresh chives or dill adds a delicate herbal brightness. For a little crunch, finely chopped celery or a few crunchy pickle slices on the side create a wonderful contrast.
Side Dishes
This sandwich pairs beautifully with classic sides like crispy potato chips, a light garden salad, or even a bowl of homemade soup. These sides complement the creamy richness of the egg salad and make for a well-rounded meal that’s both comforting and satisfying.
Creative Ways to Present
Looking to impress with some flair? Try serving the egg salad in crisp cucumber boats or stuffed into ripe avocado halves for a low-carb twist. Another fun idea is to turn the filling into bite-sized canapé appetizers on toasted baguette slices—perfect for parties and gatherings!
Make Ahead and Storage
Storing Leftovers
If you have leftover egg salad, keep it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days. Be sure to give it a gentle stir before serving again, as the mustard and lemon juice may settle at the bottom.
Freezing
Freezing egg salad is generally not recommended. The mayonnaise and eggs can separate when frozen and thawed, leading to a watery, unappetizing texture. It’s best enjoyed fresh or within a few days refrigerated.
Reheating
This Egg Salad Sandwich Recipe is best served cold or at room temperature. Reheating tends to ruin the creamy texture and fresh flavors, so keep leftovers chilled and simply assemble your sandwich when you’re ready to eat.
FAQs
Can I make this Egg Salad Sandwich Recipe vegan?
Traditional egg salad relies heavily on eggs and mayonnaise, but you can create a vegan version by using mashed tofu in place of eggs and vegan mayonnaise instead. While it won’t taste exactly the same, it can be a delicious alternative.
What kind of bread works best for egg salad sandwiches?
It’s really up to your personal taste! Whole grain or sourdough breads add a hearty texture, while white bread offers softness that lets the egg salad shine. Toasted bread also provides a pleasant crunch that contrasts nicely with the creamy filling.
How can I make the egg salad creamier?
To boost creaminess, increase the mayonnaise slightly or add a small amount of Greek yogurt for added tang and moisture. Just be careful not to add too much, or the filling might become too runny.
Is it safe to use raw eggs in this recipe?
This recipe calls for hard-boiled eggs, so no raw eggs are used. Hard boiling ensures the eggs are fully cooked and safe to eat, making it a great choice for a quick and safe protein-packed meal.
Can I add herbs or other mix-ins?
Definitely! Fresh herbs like dill, parsley, or chives enhance the flavor and freshness. For extra crunch and flavor, finely diced celery, green onions, or even a little curry powder can be great additions depending on your taste preferences.
Final Thoughts
There’s nothing quite like a well-made Egg Salad Sandwich Recipe to bring comfort and joy in each bite. It’s easy, quick, and perfect for those moments when you want something homemade, fresh, and utterly delicious. So go ahead and try this recipe—you might just find your new favorite lunch staple!
Print
Egg Salad Sandwich Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 sandwich
- Category: Sandwiches
- Method: Boiling
- Cuisine: American
Description
This classic Egg Salad Sandwich is a quick and easy meal perfect for breakfast, lunch, or a light dinner. Made with hard-boiled eggs, creamy mayonnaise, and tangy Dijon mustard, it’s a satisfying combination of flavors and textures. Optional additions like lettuce, tomato, and pickles add freshness and crunch, making it a versatile sandwich that can be customized to your taste.
Ingredients
Egg Salad
- 4 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice (optional)
- Salt and pepper, to taste
Sandwich
- 2 slices of bread (whole grain, white, or your choice)
- 1 leaf of lettuce (optional, for added crunch)
- 2–3 slices of tomato (optional, for added freshness)
- Pickles (optional, for garnish)
Instructions
- Boil the eggs: Place the 4 large eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then cover the pot, turn off the heat, and let the eggs sit for 10 minutes to cook through.
- Cool and peel eggs: After 10 minutes, transfer the eggs to a bowl filled with ice water to stop the cooking process and cool them down. Once cool, peel the eggs carefully.
- Prepare the egg salad: Chop the peeled eggs finely and place them in a bowl. Add 2 tablespoons of mayonnaise, 1 tablespoon Dijon mustard, and 1 teaspoon lemon juice if using. Season with salt and pepper to taste. Mix all ingredients until well combined.
- Assemble the sandwich: Toast the slices of bread if desired. Spread the egg salad evenly on one slice of bread. Add the optional lettuce leaf and tomato slices on top. Place the other slice of bread over the filling.
- Serve: Garnish with pickles on the side if desired and serve immediately for the freshest taste.
Notes
- For a creamier salad, add a bit more mayonnaise to your liking.
- Lemon juice is optional but adds a nice brightness and helps prevent the eggs from browning.
- You can substitute mayonnaise with Greek yogurt for a healthier alternative.
- Use whole grain bread for added fiber and nutrients.
- Serve immediately to enjoy the best texture and flavor.
