Egg Salad Sandwich Recipe
There’s something endlessly comforting about biting into the perfect Egg Salad Sandwich—a timeless recipe that delivers creamy, tangy, and fresh flavors in every bite. Whether you’re packing a lunch for work, prepping for a picnic, or just craving something soulful and satisfying, this sandwich brings together classic ingredients in a deliciously simple way. A true staple that’s stood the test of time, it offers the kind of happy nostalgia that instantly makes any meal feel special.
Ingredients You’ll Need
Egg Salad Sandwiches are all about balancing simple ingredients, each lending something special to the mix. From the vibrant, rich yolks to the zingy mustard and the crunch of fresh herbs, you’ll be amazed at how these basics come together to create an irresistible filling.
- 6 large eggs: The star of your sandwich—choose the freshest eggs you can for vibrant color and delicate flavor.
- 1/4 cup mayonnaise: Adds creamy richness and ties all the ingredients together; adjust to your preferred level of creaminess.
- 1 teaspoon Dijon mustard: Brings gentle heat and depth that perks up the whole mixture; don’t skip it!
- 1 teaspoon lemon juice: A bright splash to lift and lighten, keeping the salad from feeling heavy.
- 1 tablespoon finely chopped red onion (optional): Offers a subtle crunch and a mild bite; skip if you’re after a milder flavor.
- 1 tablespoon chopped fresh chives or parsley: Adds herbal freshness and a pop of color—feel free to get creative with your favorite soft herbs.
- Salt and black pepper to taste: Essential for bringing out all those lovely flavors; taste and adjust as you go.
- 4 slices of bread (white, wheat, or sourdough): The trusty vessel; toast for extra crunch or keep soft for that classic comfort.
- Lettuce leaves (optional): For a crisp, fresh layer that makes every sandwich feel a little more substantial.
How to Make Egg Salad Sandwich
Step 1: Cook and Cool the Eggs
Start by gently placing your eggs in a saucepan, covering them with cold water. Bring everything to a boil over medium-high heat, then promptly cover the pan and remove it from the heat. Let the eggs sit in the hot water for 10 to 12 minutes to achieve perfectly set yolks. Once time’s up, transfer the eggs to an ice bath and let them chill for 5 minutes—this makes them easier to peel and cools them down quickly, so your egg salad won’t be warm and loose.
Step 2: Peel and Chop the Eggs
Carefully peel the cooled eggs; a gentle tap all over followed by rolling helps loosen the shells. Once peeled, chop the eggs into bite-size pieces—how chunky or fine is totally your call. Place the chopped eggs in a medium mixing bowl.
Step 3: Mix the Egg Salad
Add the mayonnaise, Dijon mustard, lemon juice, red onion (if using), and your chosen herbs right into the bowl with the eggs. Toss in a good pinch of salt and cracked black pepper. Gently fold everything together with a spatula, just until combined—the key is to keep some texture and not mash the eggs completely.
Step 4: Build the Sandwiches
If toasting, lightly toast the bread for that golden crunch. Lay down crisp lettuce leaves (if you like) on two slices of your bread, then mound a generous scoop of egg salad on top. Cap with the remaining bread slices. For a neat finish, press gently, slice the sandwiches in half, and get ready to enjoy!
How to Serve Egg Salad Sandwich
Garnishes
A little flourish goes a long way. Top your Egg Salad Sandwich with a sprinkle of extra chives or fresh parsley, a dusting of paprika, or even a touch of lemon zest for brightness. If you want to make things extra pretty, tuck in a few thin slices of radish or a bit of microgreens alongside the lettuce.
Side Dishes
Pair your sandwich with crunchy potato chips, a simple green salad, or a small bowl of fresh fruit for a complete and colorful meal. A cup of tomato soup also makes for a classic combination, turning your Egg Salad Sandwich into a cozy, satisfying lunch.
Creative Ways to Present
Try cutting your sandwich into tea party triangles for brunch, serving open-faced on toasted rustic bread, or stuffing the filling into lettuce cups for a lighter spin. For picnics, wrap each Egg Salad Sandwich tightly in parchment paper for easy transport and extra freshness.
Make Ahead and Storage
Storing Leftovers
Egg salad will keep beautifully in an airtight container in the refrigerator for up to three days. It’s perfect for making ahead, whether you’ve got busy weekdays or a party on the horizon. Be sure to give it a gentle stir before serving if it’s been sitting, and always assemble the sandwiches just before eating for the best texture.
Freezing
Freezing isn’t recommended for egg salad, as the creamy dressing and chopped eggs can separate and lose their texture once thawed. For the freshest, most delicious Egg Salad Sandwich, stick to refrigerator storage and enjoy within a few days.
Reheating
Egg salad really shines when served cold or at room temperature. If your refrigerated salad feels a bit chilled for your liking, just let it sit out for 10 to 15 minutes before assembling your sandwich. Avoid microwaving, as this can cause the mixture to become watery or rubbery.
FAQs
Can I use other types of bread for my Egg Salad Sandwich?
Absolutely! Feel free to use whatever bread you love—whole wheat, multigrain, brioche, or even a hearty sourdough. Each brings a unique flavor and texture, so don’t be shy about experimenting.
How can I make this Egg Salad Sandwich lighter?
To lighten things up, swap out some or all of the mayonnaise for plain Greek yogurt or use a light mayo. Add extra fresh herbs or chopped veggies, and try serving the egg salad in lettuce wraps instead of bread.
What are some tasty mix-ins for egg salad?
Chopped celery, diced pickles, or capers add lovely crunch and tang. For more depth, a pinch of smoked paprika or curry powder can really elevate your Egg Salad Sandwich.
How can I prevent my egg salad from becoming watery?
Make sure your eggs are totally cool and dry before mixing. Also, use a gentle touch when folding in the mayo and other ingredients—overmixing can break down the eggs and release moisture.
Is it safe to pack an Egg Salad Sandwich for a picnic?
Yes, just be sure to keep the sandwiches well-chilled in a cooler or insulated bag with ice packs, and enjoy them within a couple of hours to ensure freshness and safety.
Final Thoughts
If you’re searching for a fuss-free, crowd-pleasing lunch, you truly can’t go wrong with the classic Egg Salad Sandwich. It’s the ultimate balance of creamy, tangy, and fresh flavors that somehow never goes out of style. Give this recipe a try and savor every nostalgic, delicious bite!
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Egg Salad Sandwich Recipe
- Total Time: 22 minutes
- Yield: 2 sandwiches 1x
- Diet: Vegetarian
Description
This classic Egg Salad Sandwich recipe is perfect for a quick and satisfying lunch. Creamy and flavorful egg salad piled high on your choice of bread, with optional crunchy lettuce. Simple yet delicious!
Ingredients
Egg Salad:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped red onion (optional)
- 1 tablespoon chopped fresh chives or parsley
- Salt and black pepper to taste
Assembly:
- 4 slices of bread (white, wheat, or sourdough)
- Lettuce leaves (optional)
Instructions
- Boil and Prepare Eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, then let sit for 10-12 minutes. Transfer to an ice bath, peel, and chop.
- Mix Egg Salad: Combine chopped eggs with mayo, mustard, lemon juice, red onion, herbs, salt, and pepper.
- Assemble Sandwich: Toast bread, layer lettuce and egg salad on two slices, top with remaining bread, slice, and serve.
Notes
- Adjust mayo and mustard to taste.
- Add celery or pickles for extra crunch.
- Store egg salad in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 285mg
