The Best Egg Salad Sandwich You’ll Ever Make
This egg salad sandwich is creamy, tangy, and perfectly balanced with crunchy veggies and fresh herbs—ideal for a quick lunch, picnic, or light dinner.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2–3 sandwiches
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
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)
Instructions
- Peel and chop hard-boiled eggs into small pieces.
- In a mixing bowl, combine mayonnaise, mustard, celery, onions, herbs, salt, and pepper.
- Fold in chopped eggs gently until evenly mixed.
- Chill in the fridge for at least 15 minutes to let flavors meld.
- Toast bread, spoon egg salad onto slices, and add toppings like lettuce or tomato if desired.
- Serve immediately or wrap and store chilled until ready to eat.
Notes
- Add pickle juice or chopped pickles for tang.
- Mix in sour cream or Greek yogurt for added richness.
- Add curry powder for a spiced twist.
- Incorporate bacon or avocado for texture and flavor.
- Serve in lettuce cups or on cucumber slices for a lighter option.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 290mg
