Egg salad sandwiches are one of those recipes that never really go out of style. Chopped hard-boiled eggs are folded with mayonnaise and a bit of mustard until creamy, then piled between two slices of bread. The eggs bring a rich, savory bite, the mayonnaise smooths everything into a creamy filling, and a small amount of mustard keeps it from tasting flat. Diced celery and onion add a bit of crunch, so the sandwich isn’t just soft all the way through.
It’s an easy recipe to make on a weeknight — once the eggs are cooked and cooled, the filling takes only a few minutes to put together with a bowl and a fork. That makes it a good choice when you want something filling without spending much time in the kitchen.
Why This Recipe Works
- Cooling the eggs before mixing helps keep the filling firm and stops warm eggs from loosening the mayonnaise.
- Using about a tablespoon of mayonnaise for every two eggs keeps the texture creamy without going soupy.
- A small amount of mustard adds flavor without taking over.
- The celery and onion give the sandwich some texture against the soft egg filling.
Make-Ahead Tip
The egg salad filling keeps well in the fridge for up to a few days, which makes it a good option to prep ahead of time. It’s best to assemble the sandwiches closer to when you plan to eat them, since bread left sitting with the filling can go soft.
Serving Suggestions
These sandwiches are good on their own, or with lettuce and tomato added for freshness. They also go well alongside chips, a simple salad, or a bowl of soup, whether you’re packing lunch or putting together a quick dinner.
Classic Egg Salad Sandwich
Description
A creamy, classic egg salad made with hard-boiled eggs, mayonnaise, and a touch of mustard, layered between soft bread slices. The filling takes about 10 minutes of hands-on prep once the eggs are cooked and cooled — a simple, satisfying sandwich for lunch or a light dinner.
Ingredients
Instructions
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Boil the eggs. Put the eggs in a pot and cover with cold water by about 1 inch (2.5 cm). Bring to a boil over medium-high heat — this typically takes a few minutes and varies by stove and pot. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 15 minutes (about 20 minutes of cooking time total, including the time to reach a boil). Move them to a bowl of ice water for about 5 minutes, or until cool enough to handle, then peel. If you have time, refrigerating the peeled eggs for 10–15 minutes before mixing will help the filling stay firmer.
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Chop the eggs. Cut or mash the peeled eggs in a bowl to whatever texture you like. The yolk should look fully set and pale yellow all the way through — if you see a gray-green ring around it, the eggs cooked a bit too long, but they're still fine to eat.
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Mix the filling. Add the mustard, celery, onion, salt, and pepper to the bowl. Stir in the mayonnaise a little at a time until the egg salad reaches the consistency you like, then taste and add more salt or mustard if needed.
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Build the sandwiches. Spread the egg salad on 4 slices of bread, add lettuce if you're using it, and top with the remaining bread slices. Cut in half and serve, or keep the filling in the fridge and assemble sandwiches later.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 4g20%
- Cholesterol 283mg95%
- Sodium 600mg25%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 16g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Refrigerate the egg salad within 2 hours of making it (1 hour if the room is above 90°F/32°C), and keep it at 40°F/4°C or below. Store in an airtight container and use within 3–4 days.
- Freezing: Not recommended — mayonnaise-based fillings separate and turn watery when frozen and thawed.
- Pro Tips:
- Cool the eggs in the ice bath until they're comfortable to handle, then refrigerate them briefly before mixing if you have time — this helps the filling stay firm rather than loose.
- Add mayonnaise gradually so you can control the final consistency.
- Pat diced celery and onion dry with a paper towel to remove excess moisture.
- Common Mistakes: Overcooking the eggs can create a gray-green ring around the yolk and a sulfur smell; boiling and cooling times above help avoid this.
