Everyone loves a simple Egg Salad Sandwich recipe and this one is easy to make, easy to customize, and a winner with kids and adults alike.

I like to make hard boiled eggs each week to have on hand for snacks, topping on salads, sandwiches, or to use in Chicken Casserole, Deviled Eggs, Empanadas and Potato Salad.

An egg salad sandwich on a black plate, ready to enjoy.

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 fun add-in ideas below, but it’s easy to flavor this easy egg salad however you like!
  • Make ahead: This recipe is great for meal prep and stays fresh in the fridge for several days (4-5 days depending on the freshness of your eggs).  Make the filling ahead of time and store it, covered, in the refrigerator.
All the ingredients needed to make the best egg salad sandwich: bread, mayo, mustard, boiled eggs, and salt and pepper.

Hard Boiled Eggs, 3 different ways:

Stovetop:  This is a favorite method. Simply place eggs in a pot and cover them with cold water (add 1 teaspoon of baking soda to the water help the eggs peel easily).  Turn the heat to medium high and cook them until they boil. Cover them and take them off the heat.  Let them sit for 10 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 place eggs on top.  Cook on high pressure for 5 minutes, with a 5 minute natural release. Remove the eggs and place 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 25-30 minutes (depending how well done you want them). Remove the eggs and place them in an ice water bath for 10 minutes.

How to make an Egg Salad Sandwich:

Mash Eggs: Peel boiled eggs and place in a bowl. Mash with a fork or a pastry blender.

Two images showing boiled eggs being mashed in a glass bowl with a pastry blender, and then a picture of all the eggs mashed for egg salad.

Make Egg Salad: Add mustard, mayonnaise, salt and pepper and mix well.

Two process photos for adding egg salad ingredients to a bowl and mixing to combine.

Assemble Sandwich: Spoon onto bread slices to make a sandwich. Add lettuce and tomato if you’d like and serve.

Egg salad sandwich served on a plate.

Storage Instructions:

To Store: Keep in an airtight container in the fridge for up to 5 days, depending on the freshness of the eggs.

Recipe Variations:

  • Add-Ins:
    • Celery: 1 celery rib, diced
    • Onion: 2 Tbsp chopped green or red onion
    • Pickles: 1 Tbsp diced dill pickles
    • Avocado: mash half of an avocado into the egg salad, or top with avocado slices
    • Spicy: add a small scoop of harissa paste, or a shake of crushed red pepper flakes.
  • Make it a BLT: Add bacon, lettuce and tomato for an egg salad BLT sandwich.

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Recipe

The best Egg Salad Sandwich sitting on a black plate, ready to enjoy.
Prep 10 minutes
Total 10 minutes
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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
  • 8 slices Sandwich bread
  • Lettuce optional, for serving

Instructions
 

  • Mash the eggs in a bowl. Add mustard, mayonnaise, salt and pepper and mix well. Taste and adjust seasonings as needed.
  • Add a spoonful of egg salad mixture in between two slices of bread. This recipe will make about 4 sandwiches.
  • Store leftover egg salad in the refrigerator for up to 5 days, depending on the freshness of the eggs.

Notes

Storage Instructions: Keep in an airtight container in the fridge for up to 5 days, depending on the freshness of the eggs.
Add-Ins:
  • Celery: 1 celery rib, diced
  • Onion: 2 Tbsp chopped green or red onion
  • Pickles: 1 Tbsp diced dill pickles
  • Avocado: mash half of an avocado into the egg salad, or top with avocado slices
  • Spicy: add a small scoop of harissa paste, or a shake of crushed red pepper flakes.
  • Make it a BLT by topping with bacon, lettuce and tomato.

Nutrition

Calories: 277kcalCarbohydrates: 26gProtein: 14gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 281mgSodium: 432mgPotassium: 158mgFiber: 1gSugar: 4gVitamin A: 399IUVitamin C: 0.01mgCalcium: 144mgIron: 3mg

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I originally shared this recipe April 2020. Updated April 2023.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. Great and simple! I added dried dill, paprika, garlic powder, and green onions. Pairs great with a sourdough. This will be a staple for me.

  2. 5 stars
    Simple and delicious. I added the pickles, celery and red onion. Added a bit extra when it came to the pickles. Bookmarked 🙂

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