This classic Egg Salad Sandwich is creamy, comforting, and wonderfully easy to prepare. It makes an ideal quick lunch, picnic snack, or light dinner, using simple pantry ingredients packed with flavor.
Why You’ll Love This Recipe
- Ready in minutes and perfect for busy days
- Uses inexpensive, everyday ingredients
- Customizable with optional add-ins
- Great for meal prep or make-ahead lunches
- Creamy texture with a bright, balanced flavor
- Works well on any type of bread or toast
- Kid-friendly and universally loved
Ingredients
For the Egg Salad
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped green onion (optional)
- 1 teaspoon lemon juice (optional)
- Salt and pepper to taste
For the Sandwich
- Bread slices, toasted
- Lettuce or tomato slices (optional)
Directions
1. Combine the Base Ingredients
In a mixing bowl, add the chopped hard-boiled eggs, mayonnaise, and Dijon mustard. Stir gently until well combined.
2. Add Optional Flavor Boosters
Mix in the chopped green onion and lemon juice if you prefer a brighter, more aromatic flavor profile.
3. Season and Cream Together
Add salt and pepper to taste. Continue mixing until the egg salad reaches a creamy, uniform texture.
4. Assemble the Sandwich
Spread a generous layer of egg salad onto toasted bread slices, ensuring even coverage.
5. Add Fresh Toppings
Layer lettuce or tomato slices over the egg salad if desired for added crunch and freshness.
6. Close and Serve
Top with the second slice of bread, press gently, slice if preferred, and enjoy immediately.
Tips for Best Results
- Use eggs that are fully chilled; they chop more neatly and mix better.
- Toast the bread for extra structure and flavor.
- Mash part of the mixture if you prefer a smoother texture.
- Add a pinch of paprika or garlic powder for subtle depth.
- Stir gently to avoid overly breaking down the eggs.
Variations & Substitutions
- Replace mayonnaise with Greek yogurt for a lighter option.
- Add chopped celery or pickles for crunch.
- Use whole-grain, sourdough, brioche, or croissants depending on preference.
- Swap Dijon mustard for yellow mustard or spicy brown mustard.
- Add herbs like dill or parsley for freshness.
Serving Suggestions
- Serve with chips, a side salad, or fresh fruit.
- Enjoy it open-faced on toast for a lighter meal.
- Use the egg salad as a wrap filling or serve it with crackers.
- Pair with a cup of tomato soup for a classic combination.
Storage & Reheating
- Store egg salad in an airtight container in the refrigerator for up to 3 days.
- Do not freeze egg salad as the texture will separate.
- Assemble sandwiches just before serving to maintain freshness.
FAQ
1. Can I make the egg salad in advance?
Yes, it keeps well in the refrigerator for 2–3 days. Assemble the sandwich right before eating for best results.
2. Why is my egg salad watery?
This can happen if the eggs were overcooked or warm. Fully chilled eggs prevent excess moisture.
3. Can I use Miracle Whip instead of mayonnaise?
Yes, but it will add a sweeter, tangier flavor.
4. What’s the best bread for egg salad sandwiches?
Toasted sourdough, whole-grain bread, brioche, or simple white sandwich bread all work well.