You know that feeling when you crack open a perfectly boiled egg and the bright yellow yolk just begs to be transformed? That’s exactly where the magic begins with my favorite egg salad sandwich. I’m talking creamy, tangy, and just the right amount of crunch all piled between soft bread slices—it’s the kind of meal that feels like a gentle hug after a long day. This isn’t just any sandwich; it’s the easiest, most satisfying dinner you’ll whip up in no time. And hey, if you’re like me, sometimes dinner needs to be simple, quick, and utterly delicious—this recipe nails all three with zero fuss.
Quick Facts
Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 12 minutes (for boiling eggs)
Total Time: 22 minutes
Ingredients
For the Main Dish:
6 large eggs
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tbsp finely chopped celery (optional, for crunch)
1 tbsp finely chopped red onion
1 tsp lemon juice
Salt and pepper, to taste
4 slices of your favorite bread (white, whole wheat, or sourdough all work great)
Leafy lettuce or baby spinach (optional)
How I Make It
Step 1:
Start by placing the eggs in a single layer in a saucepan. Cover them with cold water by about an inch. Bring the water to a rapid boil over medium-high heat, then immediately cover the pot and turn off the heat. Let the eggs sit for 10-12 minutes for perfectly hard-boiled eggs.
Step 2:
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking. This makes peeling easier and keeps your yolks beautifully yellow—not greenish.
Step 3:
Once cool, gently peel the eggs and chop them coarsely. Don’t worry about perfection; a chunkier chop gives better texture.
Step 4:
In a medium bowl, combine the chopped eggs with mayonnaise, Dijon mustard, lemon juice, celery, and red onion. Stir gently until everything is well coated. Season with salt and pepper but taste first—you can always add more.
Step 5:
Toast your bread slices lightly if you like a bit of crunch, or leave them soft for that classic, nostalgic feel.
Step 6:
Assemble by layering a generous scoop of your egg salad on one slice of bread, top with a crisp lettuce leaf if using, and finish with the other slice. Slice in half and dig in!
Variations & Tips
Add a sprinkle of paprika or smoked paprika on top for a smoky kick.
For extra creaminess, mix in a tablespoon of cream cheese or Greek yogurt.
Swap out regular mayo for avocado mayo to make it slightly healthier and add a subtle green hue.
Use fresh herbs like dill or chives to brighten the flavor profile.
Try adding chopped pickles or capers for a zesty twist.
Mix in a little curry powder for an Indian-inspired egg salad.
How I Like to Serve It
This egg salad sandwich shines on lazy weekend brunch tables but also makes a perfect quick dinner when served alongside a fresh garden salad or crunchy pickles. For picnics, I love packing it with some crisp chips and a chilled lemonade to balance that creamy richness. In cooler months, pairing the sandwich with a warm bowl of tomato soup is like wrapping yourself in a cozy, flavorful blanket.
Notes
Store leftover egg salad in an airtight container in the fridge for up to 3 days.
If the egg salad seems too thick after chilling, stir in a teaspoon or two of milk or water to loosen it up before serving.
Closing: Simple, comforting, and endlessly customizable—this egg salad sandwich is my go-to for a fuss-free, tasty dinner that feels just right every time.
