The Best Egg Salad Sandwich – Creamy, Classic, and Always a Hit
There’s something undeniably comforting about a good egg salad sandwich. It’s creamy, flavorful, and perfectly satisfying whether you’re serving it for lunch, a picnic, or a light dinner. And when done right — with just the right balance of texture, tang, and richness — it’s so much more than just a deli staple.
This version? It’s everything you want in an egg salad: simple, creamy, slightly tangy, with a touch of crunch from celery and green onion. It’s no-fuss, made with pantry staples, and it just might be the best egg salad sandwich you’ll ever try.
Why You’ll Love This Recipe
- Perfectly Creamy & Tangy
- Quick and Easy to Make
- Great for Meal Prep
- Customizable with Your Favorite Add-Ins
- Delicious on Toast, Sandwich Bread, or Lettuce Wraps
Ingredients
- 6 large eggs, hard-boiled and peeled
- 3 tablespoons mayonnaise (or Greek yogurt for a lighter option)
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow mustard (for classic tang)
- 1 celery stalk, finely chopped
- 1 green onion, thinly sliced
- Salt and pepper, to taste
- Optional: paprika, dill, chopped pickles or relish
- Bread of choice (toasted is best!)
How to Make It
Step 1: Boil and Cool the Eggs
Place eggs in a pot and cover with water. Bring to a boil, then turn off the heat, cover, and let sit for 10–12 minutes. Drain and transfer to an ice bath to cool. Once chilled, peel the eggs and chop them into bite-sized pieces.
Step 2: Make the Dressing
In a medium bowl, whisk together mayonnaise, Dijon, yellow mustard, salt, and pepper. Add paprika or dill if using.
Step 3: Combine and Mix
Fold in the chopped eggs, celery, and green onion. Mix gently until evenly coated. Taste and adjust seasoning if needed.
Step 4: Assemble the Sandwich
Spoon egg salad onto your favorite bread—whether it’s toasted sourdough, buttery brioche, or whole grain. Add lettuce, tomato, or extra pickle slices if you like.
Pro Tips for the Best Egg Salad
- Don’t over-mash: You want small chunks of egg, not a paste.
- Season well: A pinch of salt and pepper goes a long way.
- Use fresh eggs for boiling: But not too fresh — slightly older eggs peel more easily.
- Chill before serving: It tastes even better after 30 minutes in the fridge.
Variations to Try
- Avocado Egg Salad: Swap half the mayo for mashed avocado.
- Spicy Kick: Add a pinch of cayenne or chopped jalapeños.
- Classic Deli Style: Add finely chopped pickles or a teaspoon of pickle relish.
- Herby Touch: Stir in fresh dill, chives, or parsley.
Serving Suggestions
- Classic Sandwich: On toasted sandwich bread with lettuce.
- Low-Carb Option: Spoon into lettuce cups or serve on cucumber rounds.
- Brunch-Worthy: Serve open-faced on a croissant or bagel.
- Picnic Perfect: Make it ahead, store it in the fridge, and pack it up.
Storage
Egg salad should be stored in an airtight container in the fridge for up to 3 days. It’s not freezer-friendly, but it’s so tasty, it likely won’t last that long!
Final Thoughts
A great egg salad sandwich is all about balance — creamy, a little tangy, a little crunchy, and a whole lot satisfying. This version is the ultimate comfort lunch, perfect for lazy afternoons, meal-prepped workdays, or packed picnics. Once you try it, you’ll understand why it’s the best.
