Name: Egg Salad Sandwich
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 6 large hard-boiled eggs, peeled; 3-4 tablespoons mayonnaise or Greek yogurt, to taste; 1 teaspoon yellow mustard; Salt and pepper, to taste; 8 slices sandwich bread; Lettuce, optional, for serving

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Egg Salad Sandwiches are a classic, simple, and satisfying meal. Creamy, tangy, and easy to customize, they’re perfect for lunch, picnics, or a quick weeknight dinner.

Egg Salad Sandwich

Why You’ll Love This Recipe

Quick and easy—ready in just 10 minutes
Creamy, flavorful, and kid-friendly
Easily customizable with add-ins like celery, onion, or avocado
Perfect for sandwiches, wraps, or lettuce cups
Uses simple pantry staples
Can be made ahead and stored in the fridge
Great for portion-controlled meals
Mild, versatile flavor that pairs with a variety of breads
A healthier version is possible with Greek yogurt
Works well for meal prep or packed lunches

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large hard-boiled eggs, peeled
3–4 tablespoons mayonnaise or Greek yogurt, to taste
1 teaspoon yellow mustard
Salt and pepper, to taste
8 slices sandwich bread
Lettuce, optional, for serving

Optional Add-Ins:

1 celery rib, diced
2 tablespoons chopped green or red onion
1 tablespoon diced dill pickles
½ avocado, mashed into the egg salad or sliced on top

Directions

Mash the hard-boiled eggs in a bowl until broken down to your preferred texture.
Add mayonnaise (or Greek yogurt), mustard, salt, and pepper. Mix thoroughly and taste, adjusting seasonings as needed.
Optional: Fold in celery, onion, pickles, or mashed avocado for extra flavor and texture.
Spread a spoonful of the egg salad mixture onto a slice of bread. Top with another slice of bread to make a sandwich. Add lettuce if desired.
Repeat to make a total of 4 sandwiches.
Serve immediately or store leftover egg salad in an airtight container in the refrigerator for up to 5 days.

Servings and timing

Servings: 4 sandwiches
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

Avocado Egg Salad: Mash half an avocado into the salad for creaminess.
Pickle Twist: Add diced dill pickles for tang and crunch.
Spicy Kick: Mix in a little hot sauce or Dijon mustard.
Herb Infusion: Add chopped chives, dill, or parsley for fresh flavor.
Low-Carb Option: Serve in lettuce wraps instead of bread.
Open-Faced: Serve egg salad on a single slice of toast for an open-faced sandwich.

Storage/Reheating

Refrigerate: Store leftover egg salad in an airtight container for up to 5 days.
Do Not Freeze: Egg salad does not freeze well due to texture changes.
Serving Tip: Keep bread separate until ready to serve for optimal freshness.

FAQs

Can I make egg salad ahead of time?

Yes, you can prepare it a day in advance and store in the refrigerator.

Can I use Greek yogurt instead of mayonnaise?

Yes, Greek yogurt is a healthier alternative and adds creaminess.

How long does egg salad last in the fridge?

Up to 5 days if stored in an airtight container and made with fresh eggs.

Can I add vegetables?

Yes, celery, onion, pickles, or even grated carrots are great additions.

Can I make it spicy?

Yes, add hot sauce, Dijon mustard, or a pinch of cayenne pepper.

Is this recipe keto-friendly?

Yes, omit the bread or use low-carb bread.

Can I make egg salad with soft-boiled eggs?

No, firm hard-boiled eggs are recommended for proper texture.

Can I add cheese?

Yes, finely shredded cheddar or Swiss cheese can be mixed in.

Can I use different breads?

Yes, sandwich bread, whole grain, or rolls all work well.

Can I serve it without bread?

Yes, it’s delicious in lettuce cups, crackers, or as a salad topping.

Conclusion

Egg Salad Sandwiches are a classic, quick, and versatile meal that can be tailored to your taste. Creamy, flavorful, and ready in minutes, they’re perfect for lunches, snacks, or light dinners. With simple ingredients and optional add-ins, this recipe is a staple for any kitchen.