Classic Egg Salad Sandwich

A creamy, flavorful egg salad tucked between slices of soft bread with crisp lettuce. Perfect for lunch, picnics, or a quick meal.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 sandwiches

Ingredients

For the Egg Salad

• 8 large eggs
• ⅓ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp yellow mustard (optional)
• 1 tsp lemon juice or white vinegar
• 2 tbsp celery, finely diced
• 2 tbsp red onion or green onion, finely chopped
• 1 tbsp dill pickles or sweet pickle relish
• 1 tbsp fresh dill or parsley, chopped
• ¼ tsp garlic powder
• ¼ tsp paprika
• Salt and freshly ground black pepper, to taste

For the Sandwiches

• 8 slices sandwich bread (white, whole wheat, sourdough, or rye)
• 4 lettuce leaves
• 8 slices tomato
• Thinly sliced cucumber (optional)

Instructions

1. Hard-Boil the Eggs

1. Place the eggs in a saucepan and cover with cold water by about 1 inch.
2. Bring to a boil over medium-high heat.
3. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for 10–12 minutes.
4. Transfer the eggs to an ice bath for 5 minutes, then peel.

2. Make the Egg Salad

1. Chop the eggs into small pieces.
2. In a bowl, whisk together:
   • Mayonnaise
   • Dijon mustard
   • Yellow mustard (if using)
   • Lemon juice
   • Garlic powder
   • Paprika
   • Salt and pepper
3. Fold in the chopped eggs, celery, onion, pickles, and fresh herbs.
4. Taste and adjust seasoning.
5. Chill for 15–30 minutes for the best flavor (optional).

3. Assemble the Sandwiches

1. Toast the bread if desired.
2. Place a lettuce leaf on one slice of bread.
3. Spoon about ½–¾ cup of egg salad onto each sandwich.
4. Add tomato and cucumber slices if using.
5. Top with the remaining bread slices.

Serve immediately.

Delicious Variations

• Avocado Egg Salad: Mash ½ avocado into the dressing.
• Bacon Egg Salad: Add 3–4 slices of cooked, crumbled bacon.
• Spicy: Stir in a dash of hot sauce or a pinch of cayenne pepper.
• Mediterranean: Add chopped olives, feta cheese, and fresh oregano.
• Curry Egg Salad: Mix in 1 teaspoon curry powder and a handful of raisins.

Serving Suggestions

• Potato chips or kettle chips
• Fresh fruit salad
• Tomato soup
• Pickles
• Green salad
• Coleslaw

Approximate Nutrition (per sandwich)

• Calories: 380
• Protein: 16 g
• Carbohydrates: 28 g
• Fat: 22 g
• Fiber: 2 g

Storage

• Egg salad: Store in an airtight container in the refrigerator for up to 3 days.
• Do not freeze, as the mayonnaise and eggs can become watery and lose their texture.
• For the freshest sandwiches, assemble them just before serving.