There’s something timeless and comforting about a simple egg salad sandwich.
This Egg Salad Recipe Sandwich takes that classic flavor and elevates it with a creamy texture, a touch of tang, and the freshness of green onions.
It’s quick to prepare, perfectly balanced, and ideal for lunch, picnics, or an easy make-ahead meal.
Why You’ll Love This Recipe
This egg salad is creamy, flavorful, and satisfying without being heavy.
The combination of mayonnaise and mustard gives it richness and a hint of tang, while green onions add brightness and crunch.
It’s easy to make with just a handful of ingredients, and the texture can be adjusted from chunky to smooth depending on your preference.
It’s also incredibly versatile—you can serve it as a sandwich, with crackers, or in lettuce wraps for a lighter option.
What You’ll Need (Ingredient Highlights)
Hard-boiled eggs provide the creamy base and rich flavor that make this recipe so satisfying.
Mayonnaise adds smoothness and binds everything together.
Yellow mustard brings a subtle tang that balances the richness of the eggs.
Green onions add freshness and a mild crunch without overpowering the flavor.
Salt enhances the taste, while black pepper adds gentle heat.
Paprika gives the salad a beautiful color and a soft smoky undertone.
Pro Tips Before You Start
Use older eggs instead of fresh ones—they peel more easily after boiling.
To avoid overcooking, let the eggs sit in hot water instead of boiling continuously.
Cool the eggs in an ice bath immediately after boiling to stop the cooking and make peeling easier.
Chop the eggs evenly for a smooth and consistent texture.
Refrigerate the salad for at least 30 minutes before serving to let the flavors blend.
Add the mayonnaise gradually if you prefer a lighter consistency.
How to Make Egg Salad Recipe Sandwich
Step 1 – Boil the eggs
Place the eggs in a saucepan and cover them with cold water.
Bring to a boil over high heat.
Step 2 – Let them sit
Once boiling, remove the pot from the heat, cover, and let the eggs sit in the hot water for 10 to 12 minutes.
Step 3 – Cool the eggs
Transfer the eggs to an ice bath and let them cool completely.
This makes peeling easier and keeps the yolks bright yellow.
Step 4 – Peel and chop
Peel the cooled eggs and chop them into small pieces.
You can choose a fine or chunky texture based on your preference.
Step 5 – Make the dressing
In a medium bowl, mix together mayonnaise, yellow mustard, salt, black pepper, and paprika until well combined.
Step 6 – Combine and mix
Add the chopped eggs and green onions to the bowl.
Gently fold the mixture together until everything is evenly coated.
Step 7 – Chill and serve
Cover the bowl and refrigerate for at least 30 minutes before serving to enhance the flavor.
Step 8 – Serve your way
Enjoy on your favorite sandwich bread, with crackers, or in lettuce wraps for a lighter alternative.
What to Serve It With
Serve your egg salad between slices of soft sandwich bread for a classic lunch.
Add a layer of lettuce or tomato for freshness.
It pairs beautifully with potato chips, pickles, or a light green salad on the side.
For a healthier option, serve in lettuce wraps or whole-grain pita pockets.
It’s also great as a dip for crackers or vegetable sticks.
Variations / Substitutions
Add diced celery for extra crunch and texture.
Use Greek yogurt in place of mayonnaise for a lighter version.
Mix in a small amount of relish or chopped pickles for sweetness.
Add chopped bacon or ham for a savory twist.
Try Dijon mustard instead of yellow mustard for a deeper, tangier flavor.
Top with fresh herbs like dill, parsley, or chives for a refreshing touch.
Storage & Leftovers
Store egg salad in an airtight container in the refrigerator for up to three days.
Do not freeze, as the texture will change once thawed.
If making sandwiches ahead of time, keep the filling separate until ready to serve to prevent the bread from getting soggy.
Stir before serving if it’s been sitting, as the dressing may settle slightly.
Always keep chilled, especially if serving outdoors.
FAQs
Can I use light mayonnaise instead of regular?
Yes, light or olive-oil-based mayo works just as well for a lighter option.
Can I make this recipe ahead of time?
Yes, it actually tastes better after chilling for a few hours as the flavors develop.
Can I use other types of mustard?
Dijon or spicy brown mustard adds a different flavor if you prefer more tang.
Can I add vegetables to this salad?
Absolutely—celery, diced pickles, or red onions make great additions.
Can I make this salad dairy-free?
Yes, use a dairy-free mayonnaise alternative.
What’s the best bread for egg salad sandwiches?
Soft white, wheat, or brioche bread all work beautifully.
Can I use only egg whites?
Yes, but the yolks add creaminess, so you may need a touch more mayonnaise.
How can I make it spicier?
Add a pinch of cayenne pepper or a few drops of hot sauce.
How long does egg salad last in the fridge?
It will stay fresh for up to three days when properly refrigerated.
Can I serve it warm?
It’s traditionally served cold, but you can enjoy it slightly chilled or at room temperature.
Final Thoughts
This Egg Salad Recipe Sandwich is simple, wholesome, and endlessly adaptable.
With creamy eggs, tangy dressing, and a touch of spice, it’s the perfect balance of flavor and texture.
Whether you’re packing lunch, preparing a picnic, or craving a classic comfort meal, this recipe delivers every time—easy, tasty, and satisfying.
