Creamy Egg Salad Sandwich Recipe Perfect for Easy Toasted Sourdough Lunch

Why You’ll Love This Recipe

I love how effortlessly this recipe comes together with pantry staples and just a handful of fresh ingredients. The texture is perfectly creamy with a bit of bite, and it can be customized depending on what I have in the fridge. It’s also great for make-ahead lunches or casual gatherings. Toasted sourdough gives it the ultimate crunchy, hearty base that holds up to the rich filling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6 large eggs, hard-boiled and peeled

• 1/3 cup mayonnaise (Hellmann’s recommended)

• 1 teaspoon Dijon mustard

• 2 tablespoons fresh chives, finely chopped

• 1 teaspoon freshly squeezed lemon juice

• Salt to taste (kosher salt recommended)

• Black pepper to taste, freshly ground

• 8 slices thick-cut sourdough bread, toasted

• Optional: finely chopped celery

• Optional: paprika for garnish

• Optional: pickles or relish

Directions

1. I place the eggs in a saucepan, cover them with water, and bring them to a boil. Once boiling, I turn off the heat, cover the pan, and let the eggs sit for 10–12 minutes.

2. I drain the hot water and transfer the eggs into an ice bath to stop the cooking. After 5 minutes, I peel them.

3. I roughly chop the eggs and mash them in a bowl until I get my preferred texture.

4. I mix in the mayonnaise, Dijon mustard, lemon juice, and chives. Then I season with salt and pepper and stir gently.

5. I toast the sourdough slices until they’re golden and crisp. Sometimes I spread a bit of butter on them before or after toasting.

6. I spoon the egg salad onto half of the bread slices, top with the remaining slices, and optionally add paprika or pickles inside.

7. I slice the sandwiches diagonally and serve them warm and crunchy.

Servings and Timing

• Servings: 4 sandwiches

• Prep Time: 10 minutes

• Cook Time: 12 minutes

• Total Time: 22 minutes

Variations

When I want some crunch, I add finely chopped celery. Sometimes I swap chives for green onions or dill. For a little kick, I like to add a dash of hot sauce or a sprinkle of smoked paprika. If I’m not using sourdough, rye or whole grain bread also works well.

Storage/Reheating

I store leftover egg salad in an airtight container in the fridge for up to 3 days. I keep the bread separate to avoid sogginess. When I’m ready to serve, I re-toast the bread and build the sandwich fresh for the best texture.

FAQs

How can I tell when hard-boiled eggs are done?

I let the eggs sit in hot water (after boiling) for 10–12 minutes to ensure they’re fully cooked. Peeling is easier when they’re cooled in an ice bath.

Can I make the egg salad ahead of time?

Yes, I often make it a day in advance and store it in the fridge. It allows the flavors to meld beautifully.

What bread works best if I don’t have sourdough?

I’ve tried this with multigrain, brioche, and rye—all work well, as long as the bread is sturdy enough to hold the filling.

Can I make this sandwich without mayonnaise?

I sometimes substitute Greek yogurt or mashed avocado for a lighter version. The texture is still creamy, just with a different flavor.

How do I make it more filling?

Sometimes I add sliced avocado, a slice of cheese, or even some crisp lettuce or bacon to bulk up the sandwich.

Conclusion

This creamy egg salad sandwich on toasted sourdough is my ideal quick lunch—comforting, rich, and endlessly versatile. Whether I enjoy it warm right off the pan or pack it for a picnic, it never disappoints.