The Best Egg Salad Sandwich 🥚🥪

By: Rabia

Creamy, tangy, and perfectly seasoned — this egg salad sandwich is the definition of simple comfort food done right.

📝 Recipe Card

Hook

The Best Egg Salad Sandwich – Fluffy eggs, creamy mayo, a hint of mustard, and just the right crunch from seasonings or mix-ins. This sandwich is simple, satisfying, and truly unforgettable.

Servings & Timing

  • Servings: 4 sandwiches

  • Prep Time: 10 minutes

  • Cook Time: 12 minutes (to boil eggs)

  • Total Time: 22 minutes

Dietary Badges

🥪 Comfort Classic | 🥚 High Protein | 🥗 Quick Lunch

Ingredients

  • 6 large eggs

  • 3 tbsp mayonnaise (adjust to taste)

  • 1 tsp Dijon mustard (or yellow, if preferred)

  • 1 tsp lemon juice or vinegar (optional, for brightness)

  • 1 tbsp fresh chives or green onion, finely chopped

  • Salt & pepper, to taste

  • 8 slices bread (toasted, if desired)

  • Optional: lettuce, sliced tomato, or pickles for layering

Instructions

  1. Boil Eggs: Place eggs in a pot, cover with cold water, and bring to a boil. Simmer 10–12 minutes, then transfer eggs to ice water to cool. Peel once cooled.

  2. Mash Eggs: In a bowl, chop or mash eggs to desired texture (chunky or smooth).

  3. Mix Salad: Stir in mayonnaise, mustard, lemon juice, chives, salt, and pepper. Adjust seasoning to taste.

  4. Assemble Sandwich: Spread egg salad evenly over bread slices. Add lettuce or tomato if desired, then top with another slice of bread.

  5. Serve: Slice in half and enjoy immediately, or chill for 30 minutes before serving for even better flavor.

Brief Introduction

This egg salad sandwich is one of those recipes that proves the simplest things can be the most delicious. Creamy eggs, tangy mustard, and just enough crunch make it perfect for quick lunches, picnics, or meal prep.

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Ingredient Details & Substitution Tips

  • Eggs: Fresh, large eggs are best — older eggs peel more easily after boiling.

  • Mayonnaise: Use your favorite brand; Greek yogurt can sub for a lighter version.

  • Mustard: Dijon adds tang; swap with spicy brown or omit if you like it milder.

  • Chives/Green Onion: Adds fresh flavor — celery can be used for crunch.

  • Bread: Classic white, hearty multigrain, croissants, or even lettuce wraps for low-carb.

Variations & Serving Suggestions

  • Curried Egg Salad: Add 1 tsp curry powder for a bold twist.

  • Avocado Egg Salad: Replace half the mayo with mashed avocado.

  • Pickle Lovers: Stir in chopped dill pickles or relish.

  • Serving Ideas:

    • Classic on toasted sandwich bread 🥪

    • Open-faced on sourdough 🍞

    • Inside a pita pocket 🥙

    • As lettuce wraps for low-carb 🥗

Storage & Make-Ahead Info

  • Fridge: Store egg salad in airtight container up to 3 days.

  • Meal Prep Tip: Keep bread and salad separate until ready to assemble to avoid sogginess.

  • Freezer: Not recommended.

FAQs

Q: Can I make egg salad ahead of time?
A: Yes — it tastes even better after chilling for 30–60 minutes.

Q: How do I avoid watery egg salad?
A: Don’t over-mash the eggs, and use just enough mayo to bind.

Q: Can I use Miracle Whip instead of mayo?
A: Yes — it will add a slightly sweeter tang.

Personal Note

I’ve had a lot of egg salad sandwiches, but this version is my go-to. The balance of creamy, tangy, and savory is perfect — simple ingredients, maximum flavor.

Call to Action

If you try this Best Egg Salad Sandwich, let me know if it lived up to the name! ⭐ Did you stick with classic flavors, or add your own twist? Share your version to inspire other sandwich lovers.

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Rabia
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