🥚🥪 Classic Egg Salad Sandwich
Creamy, flavorful, and incredibly satisfying, this Classic Egg Salad Sandwich is a timeless favorite. Hard-boiled eggs are mixed with a creamy dressing, Dijon mustard, fresh herbs, and simple seasonings, then piled high between slices of toasted bread. Perfect for lunch, picnics, or an easy dinner, this recipe is simple yet full of comforting flavor.
The first time I made this recipe, I realized that the secret to an amazing egg salad is keeping it simple. Fresh eggs, a touch of Dijon mustard, and fresh chives create a creamy filling that’s rich without being heavy.
Last weekend, I served these sandwiches with kettle-cooked potato chips, crisp dill pickles, and fresh fruit for a classic deli-style lunch.
❤️ Why You’ll Love This Recipe
- Ready in just 20 minutes
- Creamy and flavorful
- High in protein
- Perfect for lunch or picnics
- Easy to meal prep
- Budget-friendly
- Family favorite
- Great for sandwiches or wraps
📋 Recipe Information
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
🛒 Ingredients
Egg Salad
- 8 large eggs, hard-boiled and peeled
- ⅓ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped parsley (optional)
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon paprika (optional)
Sandwiches
- 8 slices sourdough or artisan bread
- 2 tablespoons softened butter (optional, for toasting)
- Lettuce leaves (optional)
- Tomato slices (optional)
Optional Toppings
- Extra chopped chives
- Sliced avocado
- Crispy bacon
- Dill pickles
- Sprouts
🍳 Instructions
Step 1: Cook the Eggs
Place the eggs in a saucepan and cover with cold water.
Bring to a boil, then cover, remove from the heat, and let stand for 10–12 minutes.
Transfer the eggs to an ice bath for 5 minutes, then peel.
Step 2: Make the Egg Salad
Roughly chop the eggs and place them in a bowl.
Add:
- Mayonnaise
- Dijon mustard
- Lemon juice
- Chives
- Parsley
- Garlic powder
- Salt
- Pepper
- Paprika (if using)
Gently fold everything together, leaving some larger pieces of egg for texture.
Step 3: Toast the Bread
Lightly butter the bread if desired.
Toast until golden brown.
Step 4: Assemble
Spread a generous amount of egg salad onto four slices of toast.
Add lettuce and tomato if desired.
Top with the remaining bread slices.
Step 5: Serve
Cut each sandwich in half.
Garnish with extra chives.
Serve immediately.
💡 Tips for Success
- Use eggs that are a few days old—they’re easier to peel.
- Chill the egg salad for 30 minutes before serving for even better flavor.
- Don’t overmix; a chunky texture is more appealing than a paste.
- Toasting the bread helps prevent it from becoming soggy.
🌟 Delicious Variations
Bacon Egg Salad
Add 4 slices of crispy, crumbled bacon.
Avocado Egg Salad
Replace half of the mayonnaise with mashed ripe avocado.
Mediterranean Style
Mix in crumbled feta, diced cucumber, and fresh dill.
Spicy Version
Add diced jalapeños or a dash of hot sauce.
🍽️ What to Serve With It
- Potato chips
- Dill pickles
- Fresh fruit
- Pasta salad
- Coleslaw
- Tomato soup
- Garden salad
- Cucumber slices
🥡 Storage
Store the egg salad in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the texture will become watery.
📊 Nutrition (Approximate Per Sandwich)
- Calories: 430
- Protein: 20g
- Carbohydrates: 28g
- Fat: 26g
- Fiber: 2g
- Sugar: 3g
- Sodium: 520mg
💚 Final Thoughts
This Classic Egg Salad Sandwich is creamy, comforting, and packed with protein. Whether you’re making a quick weekday lunch, packing a picnic, or craving an old-fashioned deli favorite, it’s a recipe that’s simple, satisfying, and always delicious.
