Name: The Best Egg Salad Sandwich Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 Cup Hellman’s Mayonnaise; 1 Tablespoon Dijon Mustard (or yellow); 1-2 Tablespoons Stoneground Mustard; ¼ teaspoon White Vinegar (or lemon juice); 2 Tablespoons Chives (minced fine); 2 teaspoons Fresh Parsley (chopped); 1 teaspoon Fresh Dill Weed (chopped or 1/2 teaspoon dried); ½ teaspoon Kosher Salt; Pepper (fresh ground to taste); 8-10 Hard Boiled Eggs (chopped); 7 Grain Bread (pumpernickel, white, etc., all work); Green Leaf Lettuce

Jump to Recipe· 4.3 from 12 reviews

If you have ever wondered how to make a truly unforgettable lunch, look no further because The Best Egg Salad Sandwich Recipe is here to delight your taste buds and warm your heart. This classic, creamy, and herb-packed sandwich has all the right notes: bright, tangy, fresh, and just the perfect level of richness. It’s comfort food elevated, made from simple—but cleverly combined—ingredients that turn everyday eggs into a luscious meal that’s both quick and satisfying. Whether you need a casual work lunch, a picnic treat, or just a comforting snack, this recipe will quickly become your go-to.

Ingredients You’ll Need

The image shows a close-up view of a bowl filled with a creamy yellow sauce with green herb specks mixed inside. On top and partially mixed into the sauce are several pieces of hard-boiled eggs; some are whole halves with bright yellow yolks and white edges, while others are broken into smaller pieces scattered across the sauce. The eggs have black pepper sprinkled over them, adding small dark dots. The bowl is white, and the surface around it has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Nothing fancy here, but every ingredient plays a vital role to make The Best Egg Salad Sandwich Recipe so unforgettable. From the creamy mayonnaise to the fresh herbs, each element lends texture, flavor, and color, blending into that perfect balance you’ll want every day.

Hellman’s Mayonnaise: A creamy, tangy base that gives the salad its signature richness.
Dijon Mustard: Adds gentle sharpness and a subtle zing enhancing the overall flavor.
Stoneground Mustard: Brings delightful texture and a robust mustard flavor.
White Vinegar or Lemon Juice: Provides a bright acidity to cut through the creaminess.
Chives: Fresh and mild onion notes that brighten each bite.
Fresh Parsley: Adds herbaceous freshness and a hint of earthiness.
Fresh Dill Weed: Infuses a light, almost citrusy herb flavor unique to dill.
Kosher Salt: Essential to enhance all the flavors without overshadowing them.
Freshly Ground Pepper: Adds a gentle warmth and complexity in the background.
Hard Boiled Eggs: The star ingredient, chopped just right for creamy and tender bites.
7 Grain Bread: Choose your favorite—pumpernickel, white, whole grain—they all provide the perfect bread canvas.
Green Leaf Lettuce: Adds crunch and a fresh, crisp contrast to the rich egg salad.

How to Make The Best Egg Salad Sandwich Recipe

Step 1: Make the Sauce

Start by combining all the sauce ingredients—mayonnaise, both mustards, vinegar or lemon juice, chives, parsley, dill, salt, and pepper—in a small bowl. Mixing these first ensures that each bite of your egg salad will carry that perfect flavor balance with every spoonful.

Step 2: Prepare the Eggs

Chop your hard boiled eggs into bite-sized pieces—neither too big nor too crumbly. The ideal texture here is chunky but cohesive, so the salad holds together well, creating those creamy pockets of egg with bursts of herbs and tangy sauce nestled between.

Step 3: Combine and Chill

Fold the chopped eggs gently into your prepared sauce. Give it a careful stir to coat every piece without turning it into a mush. Then, cover and chill the mixture. Resting it for at least a few minutes allows the flavors to meld beautifully. Feel free to prepare it up to a day ahead—the flavors only deepen with time.

Step 4: Prep the Bread

Toast your chosen bread slices lightly in a pan with a touch of butter if you like a golden crust. The warmth and slight crunch offer a satisfying contrast to the cool, creamy filling. But of course, plain bread works beautifully too if you prefer a softer bite.

Step 5: Assemble Your Sandwich

Layer a generous scoop of egg salad on your toasted bread, then add a fresh green leaf of lettuce for crunch and color. Top with the other slice and press gently to bring all those yummy layers together. Now, it’s ready to enjoy.

How to Serve The Best Egg Salad Sandwich Recipe

A sandwich with three main layers sits on a wooden board over a white marbled surface. The bottom layer is a slice of dark brown bread with visible seeds and grains. On top of this is a layer of fresh, bright green leafy lettuce that curls gently at the edges. Above the lettuce is a thick, creamy egg salad filling, pale yellow with white chunks and small green herb pieces mixed in, giving it a slightly lumpy texture. Sprigs of fresh dill are scattered on and around the egg salad. The sandwich is finished with a second slice of the same dark seeded bread on top. The background is dark, highlighting the sandwich's colors and textures sharply. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a few extra chopped chives or dill over the top for a burst of color and herbaceous aroma that makes your sandwich pop visually and flavor-wise. A light dusting of smoked paprika or cracked black pepper can add subtle smoky or spicy notes, elevating each mouthful.

Side Dishes

This egg salad sandwich pairs wonderfully with classic crunchy pickles, kettle-cooked chips, or a fresh garden salad on the side. For a heartier meal, try roasted sweet potatoes or a tangy coleslaw to complement the creamy richness.

Creative Ways to Present

For a fun twist, serve the egg salad atop crispy crostini for a party appetizer, or spoon it into avocado halves for a low-carb delight. Wrap it in crisp lettuce leaves for a light, sandwich-free option that’s just as satisfying and colorful.

Make Ahead and Storage

Storing Leftovers

Egg salad is best stored in an airtight container in the refrigerator. It will stay fresh and flavorful for up to two days. Make sure to keep the bread separate if you’re prepping ahead to avoid sogginess.

Freezing

Because of the mayonnaise and egg texture, freezing is not recommended for this salad—the quality will suffer and the texture might become watery or rubbery after thawing.

Reheating

There’s no need to reheat your egg salad sandwich. It’s designed to be enjoyed cold or at room temperature, making it perfect for quick lunches or picnics straight from the fridge.

FAQs

Can I use different types of mustard in this recipe?

Absolutely! Dijon and stoneground mustards are recommended for their balance of tang and texture, but if you only have yellow mustard, it will still work. Adjust the amount to suit your taste preferences.

How do I hard boil eggs perfectly for this salad?

Place eggs in cold water, bring to a boil, then cover and remove from heat for about 10-12 minutes. Immediately cool in ice water to stop cooking and make peeling easier.

What bread types work best for this sandwich?

Any hearty bread like 7 grain, pumpernickel, sourdough, or even a soft brioche will do. The key is choosing bread that can hold the filling without getting soggy too fast.

Can I add other ingredients to customize this egg salad?

Definitely! Some people enjoy adding celery for crunch, a touch of curry powder for spice, or even a dash of hot sauce for a kick. Just be mindful not to overpower the classic flavors.

Is this recipe suitable for meal prep lunches?

Yes! The Best Egg Salad Sandwich Recipe is a great make-ahead meal. Keep the egg salad and bread separate until mealtime to maintain freshness and texture.

Final Thoughts

Now that you have everything to create The Best Egg Salad Sandwich Recipe, it’s time to roll up your sleeves and get mixing. This recipe is a true celebration of humble ingredients turned extraordinary, perfect for anyone craving a comforting yet fresh lunch. Once you try it, you’ll understand why it’s a beloved classic and a soon-to-be favorite in your kitchen.