🥚🥪 Classic Egg Salad Sandwich
A timeless favorite made with creamy chopped eggs, mayonnaise, mustard, and simple seasonings. This Classic Egg Salad Sandwich is quick, budget-friendly, and perfect for lunch, picnics, or a light dinner.
6
⏱️ Time
- Prep Time: 10 minutes
- Cook Time: 12 minutes (for boiling eggs)
- Chill Time: 30 minutes (optional)
- Total Time: About 50 minutes
- Servings: 4 sandwiches
🛒 Ingredients
🥚 Egg Salad Filling
- 8 large eggs
- ½ cup mayonnaise
- 1 tablespoon yellow mustard or Dijon mustard
- 1 tablespoon finely chopped celery
- 2 tablespoons finely chopped onion or green onion
- 1 tablespoon sweet pickle relish (optional)
- 1 teaspoon lemon juice or white vinegar
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon chopped fresh dill or parsley (optional)
🥪 For Serving
- 8 slices sandwich bread, croissants, or rolls
- Lettuce leaves (optional)
- Tomato slices (optional)
- Extra paprika or herbs for garnish
👩🍳 Instructions
1. Boil the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then remove from heat.
- Cover and let sit for 10–12 minutes.
- Transfer eggs to an ice bath and cool completely.
- Peel and chop the eggs.
2. Make the Egg Salad
In a bowl, combine:
- Chopped eggs
- Mayonnaise
- Mustard
- Celery
- Onion
- Pickle relish
- Lemon juice
- Salt
- Pepper
- Paprika
Gently mix until creamy but still slightly chunky.
3. Chill
- Cover and refrigerate for 30 minutes to let the flavors blend.
4. Assemble the Sandwiches
- Spread egg salad generously onto bread.
- Add lettuce or tomato if desired.
- Top with another slice of bread.
- Cut and serve.
🍽️ Serving Suggestions
Perfect with:
- Potato chips
- Pickles
- Fresh fruit
- Tomato soup
- Side salad
- Coleslaw
- Iced tea or lemonade
💡 Tips & Variations
- For extra creamy egg salad, mash the yolks slightly before mixing.
- Add crispy bacon bits for a smoky twist.
- Mix in chopped avocado for extra richness.
- Add a dash of hot sauce or cayenne for a spicy version.
- Use Greek yogurt instead of some mayonnaise for a lighter option.
- Toast the bread for extra texture and flavor.
🧊 Storage
- Refrigerator: Store egg salad in an airtight container for up to 3–4 days.
- Keep chilled and do not leave at room temperature for extended periods.
- Assemble sandwiches just before serving for the freshest bread.
🍴 Approximate Nutrition (Per Sandwich)
- Calories: 420
- Protein: 18 g
- Carbohydrates: 30 g
- Fat: 27 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 650 mg
Classic Egg Salad Sandwiches are creamy, satisfying, and wonderfully simple—the kind of homemade comfort food that never goes out of style. 🥚✨