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
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.
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.
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.
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.
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.
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.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hello! I'm Chloe Bennett, a home chef and food lover from Austin, Texas. I created this space to share my love for cooking all kinds of food from quick breakfasts and appetizers to comforting dinners and sweet desserts. Every recipe is tested in my kitchen with simple ingredients, so you can make delicious meals with confidence.