There is so much to love about a classic Egg Salad Sandwich! It’s easy to make, easy to customize, and a winner with kids and adults alike.
When it comes to using hard boiled eggs, I like using them in Chicken Casserole, Deviled Eggs, Potato Salad, or to make a good Egg Salad Sandwich.
What I LOVE about this recipe:
- Five ingredients: hard boiled eggs, mayonnaise (or Greek yogurt), yellow mustard, salt and pepper, sandwich bread.
- Customizable: I’ve listed some variations below but feel free to make this egg salad sandwich whatever you want it to be! Keep it simple, make it spicy, add some bacon, whatever your heart desires.
- Make ahead: This recipe is great for meal prep and stays fresh in the fridge for several days (up to 5 days depending on the freshness of your eggs). Make the filling ahead of time and store it, covered, in the refrigerator.
Hard Boiled Eggs, 3 different ways:
Stovetop: This is favorite method. Simply place eggs in a pot and cover them with cold water (add 1 teaspoon of baking soda to the water. This is the best trick for helping the eggs to peel really easily). Then turn the heat on high and cook them until they boil. Cover them and take them off the heat. Let them sit for 12 minutes in the hot water.
Instant pot: To make hard boiled eggs in the instant pot, add one cup of water to the pot. Add the wire rack insert, and lay your eggs on top of it. Cook the eggs on high pressure for 5 minutes, with a 5 minute natural release. Remove the eggs and place them in an ice water bath for 5 minutes.
Oven: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin. Bake for 30 minutes. Remove the eggs and place them in an ice water bath for 10 minutes.
How to make an Egg Salad Sandwich:
1. Mash hard boiled eggs in a bowl. Add mustard, mayonnaise, salt and pepper and mix well.
2. Spoon onto bread slices to make a sandwich.
3. Store leftover egg salad in the refrigerator for up to 5 days, depending on the freshness of the eggs.
Other Variations:
Add celery: 1 celery rib, diced
Add onion: 2 Tbsp chopped green or red onion
Add pickles: 1 Tbsp diced dill pickles
Add avocado: mashed avocado or top with avocado slices
Make it a BLT: Add bacon, lettuce and tomato for a egg salad BLT sandwich
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Recipe
Egg Salad Sandwich
Ingredients
- 6 large large hard boiled eggs , peeled
- 3-4 Tablespoons mayonnaise (or Greek yogurt), to taste
- 1 teaspoon yellow mustard
- Salt and pepper , to taste
- Sandwich bread
- Lettuce , tomato, optional, for serving
Instructions
- Mash the eggs in a bowl. Add mustard, mayonnaise, salt and pepper and mix well.
- Assemble sandwiches.
- Store leftover egg salad in the refrigerator for up to 5 days, depending on the freshness of the eggs.
Notes
Other Variations:
Add celery: 1 celery rib, diced Add onion: 2 Tbsp chopped green or red onion Add pickles: 1 Tbsp diced dill pickles Add avocado: mashed avocado or top with avocado slices Make it a BLT: Add bacon, lettuce and tomato for a egg salad BLT sandwichNutrition
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Devil them! Add curry powder to Mayo/Mustard/HB Eggs/a little salt.
or
Cut HB Eggs lengthways. Remove yolk & mash it together with Mayo/Mustard/Curry poder/a little salt. Fill empty HB Egg white with this mixture. Decorate with parsley or even tiny Lemon “sails”…and sail away!
Yes we make deviled eggs all the time as well 🙂 https://tastesbetterfromscratch.com/traditional-deviled-eggs/ ! Like the idea of adding curry powder!
With the curry add some chopped Hot Mango Chutney
This egg salad has become a favorite. It is just perfect.
Been looking for a traditional recipe and was excited to try it. DELICIOUS!
Thanks
Excellent! I added a pinch of smoked paprika and oh boy, will use your site more often. Mmm, so good!
I added bacon and sweet relish,pinch of sugar(just to take the bite off of mustard) Simple recipe,big hit!!
This is the same recipe my mom would use for her egg salad and it was delicious. I make it the same way now. She taught me everything I know. Just wish she was still with us because everything she made always tasted better. I’m looking for some new recipes and I think yours is close to the down home cooking I grew up with, so I’ll be visiting your site a lot more. Thanks for your recipes