Name: The Best Egg Salad Sandwich You'll Ever Make
Prep time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 6 hard-boiled eggs, peeled and chopped; 1/3 cup mayonnaise; 1 tsp Dijon or yellow mustard; 1/4 cup celery, finely chopped; 2 tbsp green onions or red onions, finely chopped; 1 tbsp fresh dill or parsley (optional); Salt and black pepper, to taste; Paprika, for garnish (optional); Bread of choice (white, wheat, rye, sourdough, or croissants)

This egg salad sandwich is creamy, flavorful, and absolutely packed with texture and taste. I’ve tweaked and perfected this recipe over time, and now it’s my favorite go-to for a quick lunch, picnic sandwich, or light dinner. It’s comforting, classic, and never boring.

Why You’ll Love This Recipe

I love this egg salad because it hits the perfect balance between creamy, tangy, and savory. The eggs are chopped just right—not too chunky, not too mushy—and the dressing is light but flavorful. I also like that it’s endlessly customizable. Whether I’m serving it on toasted bread, a croissant, or lettuce wraps, it always satisfies.

Ingredients

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

Hard-boiled eggs
Mayonnaise
Dijon mustard or yellow mustard
Celery, finely chopped
Green onions or red onions, finely chopped
Fresh dill or parsley (optional)
Salt and black pepper
Paprika (optional, for garnish)
Bread of choice (white, wheat, rye, sourdough, or croissants)

Directions

I start by peeling the hard-boiled eggs and chopping them into small pieces.
In a bowl, I mix the mayonnaise, mustard, celery, onion, herbs (if using), salt, and pepper.
I fold in the chopped eggs gently until everything is evenly coated.
I chill the salad in the fridge for at least 15 minutes to let the flavors blend.
I toast my favorite bread, then spoon the egg salad on generously and top it with lettuce, tomato, or extra herbs if I’m feeling fancy.
I serve immediately, or wrap and store it chilled until I’m ready to eat.

Servings and timing

This recipe makes 2–3 sandwiches. It takes about 10 minutes to prep (if the eggs are already boiled), so it’s quick and easy—ready in under 15 minutes.

Variations

I sometimes add a splash of pickle juice or chopped dill pickles for a tangy bite.
For more richness, I mix in a touch of sour cream or Greek yogurt.
A sprinkle of curry powder gives the salad a warm, spiced twist.
I’ve used chopped bacon or avocado for extra texture and flavor.
When I want a lighter option, I serve it in lettuce cups or on cucumber slices.

Storage/Reheating

I store leftover egg salad in an airtight container in the refrigerator for up to 3 days. I don’t reheat it—this is definitely a chilled dish—but I stir it before serving to keep the texture creamy.

FAQs

How do I make perfect hard-boiled eggs?

I place eggs in a pot, cover with water, bring to a boil, then simmer for 9–10 minutes. I cool them in ice water for easy peeling.

Can I make egg salad ahead of time?

Yes, I often prepare it a day in advance. The flavor actually gets better after a few hours in the fridge.

What bread works best for egg salad sandwiches?

I love toasted sourdough or croissants for a buttery crunch, but soft sandwich bread works great too. Whole wheat adds a nice earthy note.

Can I make this healthier?

Yes, I substitute some or all of the mayo with Greek yogurt or use low-fat versions. I also add extra veggies like shredded carrots or spinach.

How do I keep the sandwich from getting soggy?

I toast the bread lightly and layer lettuce under the egg salad—it creates a barrier that keeps the bread from soaking up moisture.

Conclusion

This is truly the best egg salad sandwich I’ve ever made—simple, satisfying, and full of flavor. Whether I’m packing it for lunch or enjoying it at home, it never fails to hit the spot. With a little crunch, a creamy texture, and that perfect eggy richness, this sandwich is a classic that I keep coming back to.