The best egg salad sandwich is a quick and easy picnic classic loaded with perfectly hard-boiled eggs, mayonnaise, a touch of dijon mustard, a sprinkle of fresh green onions and seasonings. This creamy egg sandwich is packed with so much flavour from just a few simple ingredients. You may think I am biased but personally, this is the best egg salad I have ever had. It is just SO good. Double up or triple the batch to feed a crowd.
This post was originally published in January 2018. It was completely updated in August 2020.
What is in Egg Salad?
- eggs - perfectly hard-boiled using a fool-proof method.
- mayonnaise
- dijon mustard
- chives
- paprika
- salt and pepper
- bread - I used regular sandwich toast bread, but feel free to use any bread you have. Some of my favourites to use are French baguettes, ciabatta rolls, or everything bagels. If you have a sourdough starter going, then sourdough bread would be perfect.
You can also add in any other ingredients that you want. Some popular ones to add are pickles or relish, celery, and diced chicken.
To make this recipe, you will also need a cooking pot, measuring cups and spoons, and a mixing bowl.
How to Make the Best Egg Salad Sandwich
- Boil and cool the eggs. Then, peel and finely chop them or grate them with a grater.
- Transfer chopped eggs a medium bowl and add mayonnaise, dijon mustard, chives, paprika, salt and pepper. Stir with a spoon to mix well. If salad seems dry, add more mayonnaise to reach desired consistency.
- Spread the egg salad on half the sandwich slices and top with the other half. You should get 3-4 sandwiches depending on how full you spread the egg salad on them. You can also serve this with crackers or pita chips.
How to Boil the Perfect Hard-Boiled Egg
Place eggs into a medium saucepan and cover with water by an inch. Bring to a boil over high heat and remove from heat. Cover the saucepan with the lid and set aside for 10 minutes. Then drain the water and fill with cold water to cool down the eggs. Peel the eggs once they have cooled.
Tips for Making Egg Salad
- How to store egg salad: Store egg salad in an airtight container in the refrigerator for up to 3 days. You can leave it at room temperature for up to 2 hours only.
- Make egg salad sandwiches in advance: You can make egg salad in advance and store in the refrigerator until ready to assemble the sandwiches. Egg salad sandwiches also keep really well in the refrigerator and can be stored for up to 3 days in the refrigerator.
More Sandwich Recipes
- Tuna Melt Grilled Cheese Sandwich
- Lemongrass Chicken Banh Mi Sandwich
- Roasted Broccoli Grilled Cheese Sandwich
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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The Best Egg Salad Sandwich
- Total Time: 25 minutes
- Yield: 3-4 sandwiches
- Diet: Vegetarian
Description
The best egg salad sandwich is a quick and easy picnic classic loaded with perfect hard-boiled eggs, mayonnaise, a touch of dijon mustard and green onions.
Ingredients
- 6 large eggs
- 3 + ½ tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 2 tablespoons fresh chives, finely chopped
- ¼ teaspoon paprika
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon ground black pepper (or to taste)
- 6-8 slices of bread
Instructions
- Place eggs into a medium saucepan and cover with water by an inch. Bring to a boil over high heat and remove from heat. Cover the saucepan with the lid and set aside for 10 minutes. Then drain the water and fill with cold water to cool down the eggs. Once eggs are cool, peel and finely chop them or grate them with a grater.
- Transfer chopped eggs a medium bowl and add mayonnaise, dijon mustard, chives, paprika, salt and pepper. Stir with a spoon to mix well. If salad seems dry, add more mayonnaise to reach desired consistency.
- Spread the egg salad on half the sandwich slices and top with the other half. You should get 3-4 sandwiches depending on how full you spread the egg salad on them. You can also serve this with crackers or pita chips.
Notes
Equipment used: cooking pot, measuring cups and spoons, and a mixing bowl.
How to store egg salad: Store egg salad in an airtight container in the refrigerator for up to 3 days. You can leave it at room temperature for up to 2 hours only.
Make egg salad sandwiches in advance: You can make egg salad in advance and store in the refrigerator until ready to assemble the sandwiches. Egg salad sandwiches also keep really well in the refrigerator and can be stored for up to 3 days in the refrigerator.
- Prep Time: 5 minutes (+10 minutes waiting time)
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Larry Bennett says
We normally make ours with celery but I added green onions diced and the paprika to your recipe and it was a nice touch!