Description

This Classic Egg Salad Sandwich recipe offers a creamy, flavorful, and satisfying meal perfect for lunch, picnics, or a quick snack. Featuring perfectly boiled eggs blended with mayonnaise, mustard, and a hint of lemon juice for brightness, this versatile sandwich can be enjoyed on toasted bread, croissants, or even lettuce wraps. Enhanced with a bit of crunch from celery and optional fresh herbs and onions, it’s a timeless favorite that’s easy to prepare and endlessly customizable.

Ingredients

Scale

For the Egg Salad:

6 large eggs
¼ cup mayonnaise (adjust to taste)
1 teaspoon yellow mustard (or Dijon for extra flavor)
1 teaspoon lemon juice (optional, for brightness)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika (optional)
2 tablespoons celery, finely chopped (for crunch)
1 tablespoon red onion, finely chopped (optional)
1 tablespoon fresh chives or parsley, chopped (for garnish)

For the Sandwich:

4 slices of bread (white, wheat, rye, or your favorite)
2 leaves of lettuce (optional, for freshness)
1 small tomato, sliced (optional)

Instructions

Hard-Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then turn off the heat and cover the pot. Let the eggs sit in the hot water for 10-12 minutes to cook through. Transfer the eggs to an ice bath for 5 minutes to stop the cooking process and make peeling easier. Peel the eggs under cool running water and chop them into small pieces.
Make the Egg Salad: In a mixing bowl, combine the chopped eggs with mayonnaise, mustard, lemon juice (if using), salt, black pepper, and paprika. Stir in the finely chopped celery, red onion, and fresh herbs to add texture and flavor. Lightly mash the mixture with a fork until you reach your desired consistency. Taste and adjust seasoning as necessary.
Assemble the Sandwich: Toast the bread slices if desired. Place a leaf of lettuce on the bottom slice of bread for freshness. Spoon a generous amount of the egg salad on top, then add tomato slices if using. Top with the second slice of bread and cut the sandwich in half to serve.

Notes

Use older eggs for easier peeling.
Chill eggs immediately in ice water after boiling to avoid overcooking.
For a creamier salad, mash eggs more thoroughly and add extra mayonnaise if preferred.
Enhance flavor with a dash of hot sauce or horseradish for a spicy kick.
Add chopped pickles or relish for a sweet and tangy twist.
Serve with chips, pickles, or a side salad for a complete meal.
Try croissants, pita bread, or lettuce wraps as alternative bread options.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Lunch
Method: Stovetop
Cuisine: American

Keywords: egg salad sandwich, classic egg salad, easy lunch recipe, boiled eggs, creamy egg salad, sandwich recipe