Egg Salad Sandwich

This egg salad sandwich is simple comfort food! Made with flavorful egg salad then served between slices of bread, it’s easy to make for a classic lunch or dinner.

Quick and Easy Egg Salad Sandwich

My favorite way to use leftover hard boiled eggs is to make this egg salad sandwich. In just 10 quick minutes, you’ll have a totally new dish that’s loaded with flavor from the egg salad and tastes delicious over toasted whole wheat bread.

Sometimes I even use leftovers of my easy deviled eggs for additional flavor in this egg salad recipe! There are tons of ways to customize the flavor to your taste. Add your favorite toppings, cut the sandwich in half and serve with some some fresh fruit.

Why You’ll Love This Recipe

• Simple ingredients: It’s only 5 ingredients or 6 if you include lettuce leaves!
• Customizable: I have included my favorite egg salad sandwich variations below but feel free to put your own spin on it!
• Meal prep: Make the egg salad the night before and store it up to 3 days in the refrigerator for a few days worth of lunches.

Recipe Ingredients

• Eggs: You will need 6 hard boiled eggs. If you don’t have any leftover, see my tips below on how to boil eggs for egg salad.
• Mayo: Use one that you like and use often in recipes.
• Acid: This will add a great tangy flavor. Choose from pickle juice, lemon juice or white vinegar.
• Dijon mustard: Additional tang and savory flavor.
• Sandwich: To make it a sandwich you need a slice of bread of lettuce.

How to Make An Egg Salad Sandwich

1. Hard boil eggs: Cook your hard boiled eggs, allow to cool and then chop.
2. Make egg salad: Place your peeled and chopped eggs in a medium size bowl. Stir in the mayo, pickle juice and mustard until combined and add salt and pepper to taste.
3. Serve or store: Serve your egg salad mixture right away on toasted sandwich bread or store in the refrigerator up to 3 days until ready to use.

Variations and Toppings

• Bread substitutes. Instead of bread, try serving in a flour tortilla, over a lettuce wrap or spread on top of crackers. You can also make an open-faced sandwich.
• Healthier swap. Replace mayo with Greek yogurt or light mayo for a lighter alternative.
• Crunch. Mix in some chopped celery for an added crunch.
• Flavor variations. Add more flavor by mixing in a spoonful of fresh dill or add a dash of hot sauce (or paprika) for some heat or some everything bagel seasoning.
• Pickle juice. You may also use lemon juice or white vinegar in place of pickle juice.
• Toppings: Add green leaf lettuce, sliced tomatoes, sliced avocado, crispy bacon, pickles, arugula or chopped chives or green onions.

Tips for the Best Sandwich

• Toast the bread. This is important if you want to avoid your bread getting soggy. The toasted bread will stay crisp and sturdy after adding the creamy egg salad base.
• Don’t overfill. As tempting as it is, try not to pile your sandwich too high with egg salad. A good rule of thumb is to leave about a 1/2 inch of room from the edges, so it doesn’t overflow everywhere.
• Use a serrated knife. It’s best to use a bread knife when cutting your sandwich. The serrated edges help to make a straight and clean cut through the thick pieces of bread.
• Store. If properly stored, egg salad can last up to 4 days in the fridge although I feel like it starts to peak at 3 days and really depends on the freshness of your eggs.

More Easy Lunch Recipes

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