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A classic Egg Salad Sandwich is creamy, flavorful, and ready in minutes. Whether you’re packing school lunches, prepping for a picnic, or just want a quick bite, this easy egg salad recipe is the kind of comfort food that always is a winner.
Table of Contents
Why I Love This Recipe
If there’s one food you’ll almost always find in our fridge, it’s a bowl of hard boiled eggs. Every Sunday after the farmer’s market, I boil a dozen for snacks or to use on top of Avocado Toast for breakfast, but most importantly, this egg salad recipe. Here’s why you’ll love it:
- So Versatile: Pile it on your favorite bread, roll it up in a wrap (like these Rainbow Roll-Up Sandwiches), spoon it over salad greens, or serve with crackers for a protein-packed snack.
- Nutritious & Satisfying: Eggs are full of protein, iron, and essential vitamins, making this sandwich one of my favorite Vegetarian Sandwich Ideas!
- Quick & Easy: With just a handful of ingredients that you likely already have on hand, you can whip up a batch in under 10 minutes. Perfect for busy days.
- Kid & Crowd Approved: This creamy egg salad disappears fast whether it’s in a lunchbox or on a party platter.
Very good and very easy. I put it on a toasted onion bagel and it was delicious!
– Sandra
The Ingredients
- Hard boiled eggs: Perfectly cooked and cooled for easy chopping.
- Dill pickle: Adds crunch and tang.
- Mayonnaise: For creaminess. You can swap for Greek yogurt or mashed avocado.
- Fresh dill: Brings brightness and a fresh, herby flavor.
- Celery: More crunch, more texture.
- Lemon juice: Balances the richness and adds brightness.
- Bread of choice: Whole wheat, sourdough, rye, or whatever you love.
*Refer to the recipe card below for the full list of ingredients and exact measurements.
Variations and Substitutions
- Make it lighter: Swap half the mayo for Greek yogurt or mashed avocado for a little lighter version.
- Add flavor boosts: Try Dijon mustard, capers, curry powder, fresh parsley, chives, or a dash of sriracha.
- Change the base: Serve on a wrap, over salad greens, in a pita, or with crackers for a no-bread option.
- Extra veggies: Grated carrots, chopped cucumbers, or thinly sliced radish add color and crunch.
How to Make The Best Egg Salad Sandwich
Step 1: Mix the filling. In a medium bowl, combine chopped eggs, pickle, mayo, dill, celery, lemon juice, and salt. Stir until creamy.
Step 2: Toast the bread (optional). Toast your bread until golden if you like a little crunch.
Step 3: Assemble. Spoon egg salad onto bread slices and top with the second slice. Cut in half and serve.
How to Hard Boil Eggs Perfectly
Looking for how to get perfect boiled eggs every time? It’s easy! Here’s how:
- Place the eggs in a large pot and cover with cold water.
- Bring the water and eggs to a boil and then turn off the heat.
- Allow the eggs to remain in the hot water for 10-12 minutes.
- Pour off the hot water and cover eggs with cold water and a handful of ice (this stops the cooking process).
- Drain, cool and use in your favorite recipes.
Storage Instructions
- To Store: Egg salad can be stored in the refrigerator for 3-4 days. For sandwiches, store separate from the bread and assemble before eating.
Pro Tip: Give your egg salad a quick stir before serving to freshen up the texture after it’s been stored.
FAQs
Yes! Egg salad is great to meal prep for the week. Store in an airtight container in the fridge for 3-4 days.
No. Freezing changed the texture of eggs and mayo. I wouldn’t recommend freezing egg salad.
Yes! Egg are a great, vegetarian-friendly source of protein.
More Egg Recipes
An Egg Salad Sandwich is delectable with its creamy and satisfying filling. Plus, it’s super customizable to your tastes so everyone wins! What do you put in your Egg Salad? Let me know in the comments, and if you make this version, leave a rating below!
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Egg Salad Sandwich
Ingredients
- 4 hard boiled eggs, chopped
- 1 dill pickle, finely chopped
- 3 tablespoons mayonnaise
- 1 teaspoon fresh dill, chopped
- 1/2 teaspoon kosher salt
- 1 stick celery, chopped
- 2 teaspoons lemon juice
- 4 slices sandwich bread of choice
Instructions
- Combine the first 7 ingredients in a bowl.
- Toast bread until golden, if desired.
- Place filling on top of 2 pieces of bread and top with second pieces of bread to make sandwiches.
Delicious
Very good and very easy. I put it on a toasted onion bagel and it was delicious
I always put a little bit of curry powder in my egg salad. So, so good!
Try offering something like Egg in the Hole or Breakfast Burritos
Hi,
Our 15 month old toddler will eat eggs cooked in dishes but not by itself or in sandwiches.
Do you have any recipe tips?
Dave
This is the first egg salad recipe that doesn’t call for mustard, THANK YOU! 🙂 I *hate* the taste and smell of mustard.
I was stuck for something to make for my son for dinner. Luckily, I had hard-boiled some eggs. I made this egg salad and it’s PERFECT. He loves it so much. Made it again last night and it was like I had bought him Hot Wheels! Thanks.