This egg salad sandwich is the ultimate comfort food! Featuring a creamy, flavorful filling served between perfectly toasted slices of bread, it’s an effortless recipe that comes together in minutes for a satisfying lunch or light dinner.
The Perfect Easy Lunch
There’s something incredibly satisfying about a well-made egg salad sandwich. My go-to way of transforming leftover hard boiled eggs is whipping up this simple yet delicious recipe. In barely 10 minutes, you’ll create a completely new meal that’s bursting with creamy egg salad goodness on top of golden toasted bread.
I often repurpose my easy deviled eggs leftovers to make this classic lunch—the flavors blend beautifully! The versatility means you can switch up the toppings and seasonings to match your preferences. Simply slice in half and pair it with crisp vegetables or fresh seasonal fruit for a complete meal.
Why This Recipe Works
- Minimal ingredients: You only need 5 basic ingredients, or 6 if you add lettuce!
- Totally adaptable: I’ve shared my favorite flavor combinations and add-ins below, but this recipe welcomes your creative touches!
- Perfect for meal prep: Prepare your filling ahead of time and refrigerate for up to 3 days, giving you ready-made lunches throughout the week.
What You’ll Need
- Eggs: Six hard boiled eggs form the base. No leftovers? Check out my cooking tips below for perfectly boiled eggs every time.
- Mayo: Select a quality mayonnaise that you enjoy eating in other dishes.
- Tangy element: Choose between pickle juice, fresh lemon juice, or white vinegar to add bright, zesty flavor.
- Dijon mustard: This brings additional tang and a subtle savory depth to the filling.
- Bread or lettuce: For assembling, you’ll want your favorite bread slices or crisp lettuce leaves.
Three Methods for Perfect Hard Boiled Eggs
Creating the best egg salad sandwich starts with properly cooked hard boiled eggs! Here are three reliable cooking methods that consistently produce tender whites with smooth, creamy yellow centers:
Stovetop Method: This tried-and-true approach is most popular. Arrange eggs in one layer inside a large saucepan. Add enough cold water to cover by one inch, then place a lid on top and heat over high heat until boiling. Once the water reaches a full boil, continue cooking for 6 minutes. Immediately move eggs to an ice water bath and let them sit for 5 minutes.
Oven Method: Incredibly straightforward—all you need is a standard muffin tin! Set eggs into the muffin cups and bake at 325°F for exactly 30 minutes. As soon as they’re done, transfer them straight to an ice bath for 10 minutes.
Instant Pot Method: Making hard boiled eggs in your Instant Pot is wonderfully simple using the 5-5-5 technique. That’s 5 minutes cooking at high pressure, 5 minutes of natural pressure release, followed by 5 minutes cooling in an ice bath.
How to Make an Egg Salad Sandwich – Step-by-Step
- Cook your eggs: Prepare hard boiled eggs using your preferred method, let them cool completely, then peel and chop into bite-sized pieces.
- Mix the filling: Transfer your peeled and chopped eggs to a medium mixing bowl. Add the mayonnaise, pickle juice, and Dijon mustard, stirring everything together until well combined. Season with salt and freshly ground pepper according to your taste.
- Assemble or refrigerate: Your filling is now ready to pile onto toasted bread right away, or you can store it covered in the refrigerator for up to 3 days until you’re ready to eat.
Creative Variations and Topping Ideas
Alternative bases: Skip traditional bread and try serving your filling in a soft flour tortilla, wrapped in crisp lettuce leaves, or spread across buttery crackers. Open-faced versions are another excellent option.
Lighter version: Swap out regular mayonnaise for tangy Greek yogurt or reduced-fat mayo to create a lighter alternative without sacrificing flavor.
Add crunch: Stir in finely diced celery for satisfying texture and a fresh vegetal note.
Boost the flavor: Elevate your egg salad sandwich by folding in a tablespoon of fresh chopped dill, or kick up the heat with several dashes of your favorite hot sauce or a pinch of smoked paprika. Everything bagel seasoning is another fantastic addition!
Pickle juice alternatives: Feel free to substitute lemon juice or white vinegar if you don’t have pickle juice available.
Topping suggestions: Layer on green leaf lettuce, juicy tomato slices, creamy avocado, crispy bacon strips, dill pickles, peppery arugula, or fresh chopped chives and green onions to customize your creation.
Expert Tips for Success
Always toast your bread: This step is crucial for preventing soggy results. Toasted bread creates a sturdy, crisp foundation that holds up beautifully under the moist filling.
Avoid overfilling: While it’s tempting to pile on extra egg salad, restraint pays off. Leave approximately half an inch of space around the edges to prevent your filling from squeezing out when you take a bite.
Use the right knife: A serrated bread knife works best for slicing your assembled creation. The saw-like edge makes clean, straight cuts through thick bread without crushing anything.
Storage guidelines: Properly stored egg salad keeps fresh in the refrigerator for up to 4 days, though I find it tastes best within the first 3 days. Freshness depends heavily on how recently your eggs were cooked.
More Delicious Sandwich Ideas
Looking for additional inspiration? Try my tuna melt recipe, this grilled caprese sandwich, classic grilled cheese, or chicken salad croissant!
Egg Salad Sandwich Recipe
Ingredients:
- 6 hard boiled eggs
- ¼ cup mayo
- 1-2 teaspoons pickle juice, lemon juice, or white vinegar
- 1-2 teaspoons Dijon mustard
- 4 slices bread, toasted
- 4 lettuce leaves
- Salt and pepper, to taste
Instructions:
- Peel and chop the 6 hard boiled eggs into small pieces. Place them in a medium-sized bowl. Mix in the ¼ cup mayo, 1-2 teaspoons pickle juice, and 1-2 teaspoons mustard. Add salt and pepper to taste for the perfect filling.
- Keep refrigerated in an airtight container until ready to use. When stored properly, the filling stays fresh for up to 3 days.
- Spread onto toasted bread with fresh lettuce leaves. Add optional toppings like chives and extra pepper if you like.
Last step: Please leave a comment and rating after you make the recipe.
Notes:
Optional add-ins and variations:
- Mix in 1-3 teaspoons fresh chopped dill for herbaceous flavor
- Top with peppery arugula
- Add sliced tomato for juiciness
- Include crispy bacon crumbles
- Layer with sliced avocado
- Garnish with chopped chives
Nutrition:
Nutrition information provided is an estimate. Values will vary based on the specific ingredients you use.
Storage & Make-Ahead Tips
The filling keeps best when stored in an airtight container in the refrigerator. While it remains safe to eat for up to 4 days, the flavor and texture are optimal within the first 3 days. Always discard mixture that has been left at room temperature for more than 2 hours.
For meal prep, make a full batch on Sunday evening and assemble fresh egg salad sandwiches throughout the week. Keep the bread and toppings separate until you’re ready to eat to maintain the best texture.
Serving Suggestions
This egg salad sandwich pairs wonderfully with:
- Fresh fruit salad
- Crispy potato chips or veggie chips
- Crunchy pickle spears
- A simple green salad with vinaigrette
- Tomato soup for a comforting combination
Whether you’re using up holiday eggs, meal prepping for the week, or simply craving a satisfying lunch, this recipe delivers every time. The creamy, tangy filling combined with crisp toast and fresh toppings creates the perfect balance of flavors and textures in every bite!
Frequently Asked Questions
How long does egg salad last in the fridge? When properly stored in an airtight container, the mixture will stay fresh for up to 3-4 days. Always check for any off smells or discoloration before eating.
Can I make this egg salad sandwich ahead of time? Yes! The filling can be prepared up to 3 days in advance. However, assemble your sandwich just before eating to prevent soggy bread.
What’s the best bread for egg salad sandwich? Whole wheat, sourdough, white bread, or even croissants work wonderfully. Just make sure to toast it first for the best texture.
Can I freeze egg salad? Freezing is not recommended as the mayonnaise and eggs don’t thaw well, resulting in a watery, separated texture.
How do I prevent my sandwich from getting soggy? Always toast your bread and don’t assemble too far in advance. You can also add a layer of lettuce between the bread and filling as a barrier.
What can I substitute for mayonnaise? Greek yogurt, sour cream, or avocado all work as mayo substitutes for a healthier twist.
This classic egg salad sandwich recipe is a timeless favorite that never goes out of style. With just a few simple ingredients and minimal effort, you’ll have a delicious homemade lunch that beats any store-bought version!