Pin This creamy egg salad sandwich packs comforting flavor into every bite—a perfect quick lunch or light dinner. With tender boiled eggs a zingy mayo:mustrad dressing and crisp lettuce on your favorite bread it comes together fast but always tastes classic. Whether you need a meal to stash for busy days or want something simple yet satisfying this recipe has become my go:to for picnics and school lunches alike.
I started making these sandwiches for weekday lunches when I was short on time but wanted something nourishing. My family quickly fell in love with the cool creamy filling and now they beg for this on sunny afternoons or for potluck gatherings.
Ingredients
- Large eggs: provide richness and protein Look for fresh eggs with firm whites for easier peeling
- Mayonnaise: gives a creamy base Choose a full:fat version for best texture or use a good quality light mayo for less richness
- Dijon mustard: adds tang and gentle heat Opt for smooth Dijon but grainy also works if you like more texture
- Lemon juice: lifts the flavors and cuts the richness Freshly squeezed makes a big difference here
- Salt and black pepper: round out the taste Use fine salt and fresh cracked pepper for the brightest results
- Celery: brings crunch and a touch of earthiness Choose firm stalks with no browning
- Red onion: adds mild sharpness Finely dice so it blends right in
- Fresh chives or dill: can be added for extra brightness Fresh herbs will make the salad taste lively but dried can do in a pinch
- Sandwich bread: is your soft canvas Pick white whole wheat or multigrain as you like Fresh bakery bread is especially good
- Crisp lettuce: adds freshness Romaine or butter lettuce are perfect for keeping the sandwich from getting soggy
Instructions
- Prep the Eggs:
- Place eggs in a saucepan and cover fully with cold water Use a single layer so they cook evenly Bring the water to a steady boil over medium:high heat Once it boils remove from heat immediately Put a lid on and let them sit undisturbed for 10 minutes This makes sure the yolks are set but not chalky
- Cool and Peel:
- Carefully drain out the hot water and fill the pot or a bowl with ice water Let the eggs sit until cool enough to handle This makes peeling much easier Once cool gently tap each egg on the counter and peel away the shells Rinse if needed and chop the eggs roughly into bite:size pieces
- Make the Dressing:
- In a medium mixing bowl add mayonnaise Dijon mustard lemon juice salt and pepper Whisk these until fully combined so there are no lumps This is your flavor:packed foundation
- Combine Fillings:
- Add the chopped eggs celery red onion and chives or dill into the bowl with the dressing Take a spoon or spatula and gently fold everything together Mix just until it is uniform but do not over:stir to avoid mashing the eggs
- Build the Sandwiches:
- Lay out all your bread slices on a clean surface Place a crisp lettuce leaf on half the bread slices Spoon your egg salad evenly over the lettuce This helps keep the bread from getting soggy Top each with another bread slice
- Slice and Serve:
- Take a sharp knife and cut each sandwich in half Serve immediately for best texture If packing for later wrap tightly in parchment or foil
Pin My favorite part of this sandwich is the way bright lemon and fresh herbs wake up the simple egg base I remember handing out these sandwiches during a family picnic at the park and everyone ended up asking for seconds That day made this recipe a core part of our rotation
Storage Tips
Keep extra egg salad in an airtight container in the fridge for up to three days Only assemble sandwiches as you are ready to eat so the bread stays fresh If you are prepping the day before store the filling and bread separately
Ingredient Substitutions
Try plain Greek yogurt to replace some or all of the mayonnaise for a tangy lighter version For extra crunch add finely diced pickles or a handful of baby spinach in the sandwich Use gluten free bread if needed or even wrap the filling in crisp lettuce leaves
Serving Suggestions
Egg salad sandwiches pair perfectly with kettle chips a dill pickle and some crisp apple slices They also work great in a lunchbox or as finger sandwiches for brunch Cut them smaller for parties or picnics
Cultural and Historical Context
The egg salad sandwich has a strong tradition in American lunch culture With eggs being a widely accessible and affordable source of protein this dish became a staple through the early 20th century My grandma used to make it with homemade mayo and garden dill which always reminds me of summer break at her house
Pin Try adding a handful of fresh herbs next time for variety These sandwiches always disappear quickly so be sure to make extra for leftovers
Recipe Q&A
- → How do you prevent the eggs from overcooking?
Remove from heat after boiling and let eggs sit in hot water for 10 minutes, then cool in ice water.
- → Can I substitute mayonnaise for a lighter dressing?
Swap part of the mayonnaise with Greek yogurt for a lighter, tangy flavor.
- → What bread works best for this sandwich?
Use white, whole wheat, or multigrain bread; toasted bread or croissants also work well.
- → How can I add extra flavor?
Add paprika or a dash of hot sauce to the dressing for more flavor depth.
- → Is this sandwich suitable for vegetarians or gluten-free diets?
It is vegetarian; for gluten-free, choose certified gluten-free bread.