A classic, comfort food sandwich that comes together in minutes and keeps well for busy days.
Egg salad sandwiches are one of those humble recipes that quietly save the day. You can stir everything together in a single bowl, pile it on soft bread, and suddenly lunch feels cozy and satisfying again. This version leans classic American deli style: creamy eggs, a little crunch from celery, a touch of tang from mustard and lemon, and just enough seasoning to make you want a second sandwich. It is the kind of recipe you can keep in your back pocket for busy work weeks, school lunches, or those days when turning on the oven feels like too much.
I love this egg salad because it respects the basics but still tastes special. A tiny splash of lemon and a pinch of smoked paprika brighten the rich yolks without making the salad fussy. You can keep it super simple on soft sandwich bread or dress it up with sourdough, a croissant, or lettuce wraps if you are going lighter on carbs. It is also endlessly customizable, so you can swap ingredients based on what you already have in the fridge.
Why you will love this egg salad sandwich recipe:
- Quick and easy, ready in about 20 minutes including boiling the eggs.
- Budget friendly and made from pantry and fridge staples.
- Perfect for meal prep and make-ahead lunches.
- Adaptable for different diets, like lighter mayo, Greek yogurt, or gluten free bread.
- Great for using up extra hard boiled eggs after holidays or weekend brunch.
Sandwich Ingredients
For the egg salad (makes about 4 sandwiches)
- 8 large eggs
- 1/3 cup mayonnaise (about 80 g)
- 2 tbsp plain Greek yogurt or extra mayo (about 30 g, optional for extra creaminess)
- 2 tsp Dijon mustard (about 10 g)
- 1 tsp lemon juice (about 5 ml)
- 1 small celery stalk, finely diced (about 1/4 cup or 30 g)
- 2 tbsp finely chopped red onion or scallions (about 15 g)
- 1 tbsp finely chopped fresh parsley or chives (optional)
- 1/4 tsp smoked paprika or sweet paprika (optional)
- 1/4 tsp garlic powder (optional)
- 1/2 tsp fine sea salt, or to taste
- 1/4 tsp black pepper, or to taste
For assembly
- 8 slices sandwich bread, sourdough, or whole wheat (use gluten free if needed)
- 2 tbsp softened butter, for toasting bread (optional)
- 4 lettuce leaves, such as romaine or butter lettuce
- Tomato slices or cucumber slices for layering (optional)
💡 Shopping tip: Grab eggs with the latest sell by date and a small jar of Dijon; both last well and turn simple lunches like this into something special.
Step-by-Step Instructions
- Boil the eggs (10 minutes). Place the eggs in a saucepan in a single layer and cover with cold water by about 1 inch or 2.5 cm. Bring to a gentle boil over medium high heat, then reduce heat to low, cover, and simmer for 9 to 10 minutes. 💡 Tip: For slightly softer, creamier centers, cook closer to 9 minutes instead of 10.
- Cool and peel the eggs (10 minutes). Transfer the eggs to a bowl of ice water and let them sit for at least 5 to 10 minutes. Once cool, gently crack and peel the shells, starting at the wider end where the air pocket usually is. 💡 Tip: Older eggs peel more easily, so this recipe is perfect when you are using up eggs that have been in the fridge for a bit.
- Chop the eggs (3 minutes). Pat the peeled eggs dry, then roughly chop them into small bite size pieces. You can go extra fine for a smoother salad or leave larger chunks if you like more texture. Add the chopped eggs to a medium mixing bowl.
- Make the dressing (3 minutes). In a separate small bowl, whisk together mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, salt, pepper, paprika, and garlic powder until smooth. Taste and adjust the seasoning. 💡 Tip: If you prefer a lighter salad, use half mayo and half Greek yogurt and add a splash of water to thin if needed.
- Combine the egg salad (2 minutes). Add celery, onion, and herbs to the chopped eggs, then pour the dressing over the top. Gently fold everything together until the eggs are coated but not mashed into a paste.
- Toast the bread (5 minutes, optional). Spread a thin layer of butter on one side of each bread slice. Toast in a skillet over medium heat for 2 to 3 minutes per side until lightly golden, or use a toaster and skip the butter. 💡 Tip: Slightly toasting the bread helps it stay sturdy and prevents it from getting soggy once the egg salad is added.
- Assemble the sandwiches (5 minutes). Lay lettuce on four slices of bread. Spoon a generous amount of egg salad on top, about 1/2 to 3/4 cup per sandwich. Add tomato or cucumber if using, then top with the remaining bread slices. Slice in half and serve.
Variations & Substitutions
- Swap half the mayo for Greek yogurt for a lighter, higher protein version.
- Use finely chopped dill pickles or pickle relish instead of celery for a tangy crunch.
- Make it dairy free by skipping yogurt and using only mayo or a vegan mayonnaise.
- Turn it into low carb lettuce wraps by skipping the bread and wrapping scoops of egg salad in crisp romaine leaves.
- Add a pinch of curry powder for a curried egg salad with warm spice and extra depth.
Make-Ahead, Storage & Reheating
- Make-ahead: Egg salad can be made up to 2 days in advance. For the freshest sandwiches, store the salad separately and assemble just before eating.
- Storage: Keep egg salad in an airtight container in the fridge for up to 3 days. Stir before serving.
- Freezing: Not recommended. Mayo based salads tend to separate and become watery once thawed.
- Reheat: No reheating needed. If you toasted the bread ahead, gently re-toast or warm it in a dry skillet for 1 to 2 minutes per side before assembling.
Nutritional Info (Estimated, per serving)
Based on 1 sandwich made with standard white sandwich bread and regular mayonnaise.
- Calories: ~400
- Protein: ~16 g
- Carbs: ~30 g
- Fat: ~22 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Serve with a simple green salad with lemon vinaigrette for a light lunch.
- Pair with kettle cooked chips or baked potato wedges for a deli style meal.
- Add a bowl of tomato soup or vegetable soup on the side for a cozy, filling combo.
- Use small dinner rolls or slider buns to make mini egg salad sandwiches for brunch or parties.
- Spoon egg salad over mixed greens and cherry tomatoes for a quick, protein packed salad bowl.
- Add a side of fresh fruit, like grapes or apple slices, for a sweet, refreshing contrast.
Recipe FAQs
Can I make egg salad the night before?
Yes. Egg salad keeps well for up to 3 days in the fridge, and the flavors often blend even better by the next day. Store it in an airtight container and wait to assemble sandwiches until you are ready to eat.
What kind of bread works best for egg salad sandwiches?
Soft sandwich bread, whole wheat, sourdough, or brioche all work nicely. You just want something sturdy enough to hold the filling but soft enough to bite through comfortably.
Can I use pre boiled eggs from the store?
You can. Pre boiled eggs are convenient and cut down on prep time. Just be sure they are plain and unsalted, then chop and proceed with the recipe as written.
How do I keep the egg salad from getting watery?
Dry the eggs after peeling, finely chop veggies so they mix evenly, and avoid adding too much lemon juice. If the salad seems loose, chill it for 20 minutes so it can thicken slightly before assembling sandwiches.
Is there a way to make this spicier?
Yes. Add a pinch of cayenne, some finely chopped pickled jalapeños, or a drizzle of hot sauce to the dressing for a gentle kick. Adjust slowly so it does not overpower the creamy eggs.
Can I make this without mayonnaise?
You can use Greek yogurt for all or most of the mayo. The flavor will be tangier and slightly less rich, so taste and adjust with extra salt and a small drizzle of olive oil if needed.
Final Notes
There is something deeply comforting about an egg salad sandwich made just the way you like it. It is simple enough for a busy weekday yet nostalgic enough to feel special, especially when you take an extra minute to toast the bread or sprinkle on fresh herbs. Once you have this base recipe down, you can start to customize it for your own kitchen, whether that means more crunch, extra mustard, or a touch of spice.
If you try this egg salad sandwich recipe, I would love to hear how it turned out for you. Did you add pickles, swap the bread, or turn it into lettuce wraps. Share your tweaks and questions in the comments so others can be inspired too. And if this recipe rescued your lunch routine, feel free to pass it along to a friend who needs an easy, reliable meal idea. Happy sandwich making.
