egg salad sandwhich recipe

Written ByJenny Smyth Posted on
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The Best egg salad sandwhich recipe

I’ve been making egg salad sandwiches for my family for years, and they’re always a hit. The recipe is simple, yet flavorful, and it’s a great way to get some protein and healthy fats into our diets.

I love that it’s a versatile dish that can be served at any time of day, whether it’s for breakfast, lunch, or as a snack. My kids adore it, and it’s often requested at school lunches or after-school snacks.

I’ve even served it at family gatherings and potlucks, where it’s always devoured quickly. The best part is that it’s incredibly easy to make, requiring just a few ingredients and some basic cooking techniques.

In fact, I often joke that the hardest part of making egg salad is boiling the eggs! But in all seriousness, this recipe has become a staple in our household because of its ease of preparation and delicious taste.

I like to think that it’s a bit of a nostalgic dish for me too – my grandmother used to make something similar when I was growing young. She’d add some chopped onions and pickles to give it an extra kick.

It’s funny how certain flavors can transport us back to our childhoods like that.

Classic Egg Salad Sandwich

4.7 from 1577 votes

A timeless favorite, this egg salad sandwich is creamy and delicious. Perfect for a quick lunch, it’s easy to make and satisfying.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Egg Salad

6 large eggs
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp finely chopped chives
1 tbsp finely chopped celery
salt
black pepper

For the Sandwich

4 slices whole grain bread
1 cup lettuce leaves
1 medium tomato, sliced

👨‍🍳Directions

1Place eggs in a saucepan, cover with cold water.
2Bring to a boil over medium-high heat.
3Once boiling, reduce heat to low, cover, and let eggs simmer for 9 minutes.
4This will give you perfectly cooked hard-boiled eggs.
5After 9 minutes, drain the hot water and run cold water over the eggs to cool them down.
6Peel the eggs once they are cool enough to handle.
7Chop the eggs into small pieces and place them in a mixing bowl.
8Add mayonnaise, Dijon mustard, chives, and celery to the bowl with the chopped eggs.
9Mix well until all ingredients are fully combined, and the mixture is creamy.
10Season with salt and black pepper to taste.
11Mix again until the seasoning is evenly distributed.
12Toast the bread to your desired level of brownness in a toaster or under the broiler.
13Spread the egg salad mixture evenly onto two slices of toasted bread.
14Top with lettuce leaves and tomato slices.
15Place the remaining two slices of toasted bread on top to form sandwiches.

🔧Equipment

Saucepan
Mixing bowl
Spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 205mg🧂Sodium: 700mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 18g

📝Notes

Tips: For a healthier option, use Greek yogurt instead of mayonnaise. Add a slice of avocado for extra creaminess and nutrients.

I always keep a batch of egg salad on hand because it’s such an easy meal prep option. And let me tell you – my family loves when I whip up a big batch on the weekends so we can pack them in lunches throughout the week.

The best part is that this recipe stores beautifully in the fridge for up to 3 days, so feel free to double (or triple!) the recipe if you need more than one serving.

❓ Frequently Asked Questions About Egg Salad Sandwich

Q1: What type of eggs should I use for egg salad?

A1: You can use either white or brown eggs for this recipe – the choice ultimately comes down to personal preference. Some people swear by the creamier texture of white eggs, while others prefer the slightly sweeter flavor of brown eggs.

Q2: How long should I boil the eggs?

A2: For this recipe, you want to boil the eggs until they’re cooked through but still moist – about 10-12 minutes should do the trick.

Q3: Can I add other ingredients to my egg salad?

A3: Absolutely! Some popular add-ins include chopped veggies like onions or bell peppers, diced ham or bacon for added protein, or even some grated cheddar cheese for an extra burst of flavor.

Q4: Is egg salad safe to eat during pregnancy?

A4: As long as you’re using pasteurized eggs and following proper food safety guidelines, egg salad should be perfectly safe to enjoy during pregnancy.

Q5: Can I make this recipe ahead of time?

A5: Yes – in fact, this recipe is one of those rare ones where making it ahead of time actually makes it better! Simply prepare the egg salad up to a day in advance and store it in the fridge until you’re ready to serve.

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