An egg salad sandwich is a classic, creamy, and comforting sandwich made with chopped hard-boiled eggs mixed with mayonnaise and seasonings, served between slices of bread.
🥪 Classic Egg Salad Sandwich Recipe
Ingredients (2–3 sandwiches)
- 6 hard-boiled eggs, peeled and chopped
- ¼ cup mayonnaise
- 1 tsp yellow mustard (optional)
- 1 tbsp finely chopped celery (optional, for crunch)
- 1 tbsp finely chopped red onion or green onion
- Salt and black pepper to taste
- 4–6 slices bread (white, whole wheat, sourdough, etc.)
- Lettuce leaves (optional)
Instructions
- Boil the eggs (if not already done):
Place eggs in a pot, cover with water, bring to a boil. Turn off heat, cover, and let sit 10–12 minutes. Cool in ice water, then peel. - Chop the eggs into small pieces.
- Mix eggs, mayonnaise, mustard, celery, onion, salt, and pepper in a bowl.
- Assemble: Spread egg salad onto bread slices. Add lettuce if desired. Top with another slice of bread.
- Slice and serve!
🔄 Variations
- Creamier: Add a splash of milk or extra mayo.
- Healthier: Use Greek yogurt instead of some (or all) mayo.
- Herby: Add dill, chives, or parsley.
- Spicy: Mix in paprika, cayenne, or a dash of hot sauce.
- Avocado twist: Replace some mayo with mashed avocado.
🧊 Storage
Keep egg salad refrigerated in an airtight container for up to 3 days.
If you’d like, I can also share a gourmet version, Southern-style version, or a high-protein/low-calorie version.
