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Egg Salad Sandwich

Creamy and flavorful egg salad served on toasted whole grain bread with crisp green lettuce leaves. This delicious egg salad sandwich is the perfect easy lunch or dinner idea that takes just 10 minutes to make!

Egg salad is the perfect way to transform plain hard boiled eggs into a creamy and textured mixture that tastes amazing served over whole wheat bread. Pile on your favorite toppings like fresh leaf lettuce, sliced avocado and crispy bacon for the ultimate sandwich recipe.

egg salad sandwich on plate

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Whenever we have leftover boiled eggs sitting in the fridge, this is my favorite way to use them up. In just 10 quick minutes, you’ll have a totally new dish that’s loaded with flavor, has an amazing consistency and tastes delicious over toasted bread.

Make this egg salad recipe your own by adding some fresh herbs, a dash of hot sauce or mixing in some everything bagel seasoning. There are tons of ways to customize the flavor to your taste. Then add your favorite toppings, cut the sandwich in half and serve with some some fresh fruit or sliced vegetables.

mixing egg salad in a bowl

Tips for best egg salad sandwich

  1. 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.
  2. 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. This way, when you go in to take a big bite, it won’t overflow out of the sides and onto your plate.
  3. 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.

Favorite toppings

I’m a toppings girl, so of course I love to load on a few extras when making my sandwich. Below are some topping ideas that taste delicious!

  • Green leaf lettuce
  • Sliced tomatoes
  • Sliced avocado
  • Crispy bacon
  • Pickles
  • Arugula
  • Chopped chives

egg salad on a piece of bread

Customizations

  • 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 using just one piece of bread.
  • 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.
  • Pickle juice. You may also use lemon juice or white vinegar in place of pickle juice.

egg salad sandwich on white plate

More easy lunch ideas:

egg salad sandwich on white plate

Egg Salad Sandwich

5 from 2 votes
Creamy and flavorful egg salad served on toasted whole grain bread with crisp green lettuce leaves. This delicious egg salad sandwich is the perfect easy lunch or dinner idea that takes just 10 minutes to make!
Prep Time: 10 mins
Total Time: 10 mins
Servings: 4

Ingredients 

  • 6 hard boiled eggs
  • 1/4 cup mayo
  • 1-2 teaspoons pickle juice, lemon juice or white vinegar
  • 1-2 teaspoons dijon mustard
  • 4 slices bread , toasted
  • 4 lettuce leaves

S&P, to taste

    Instructions

    • Peel and chop the eggs. Then place in a medium size bowl. Stir in the mayo, pickle juice and mustard. Salt and pepper to taste. 
      how to make egg salad
    • Store in the refrigerator until ready to serve. If the egg salad is properly stored in an air tight container, it will stay fresh up to 3 days.
      egg salad in clear bowl
    • Serve on toasted bread with lettuce, chives and extra pepper if desired.
      egg salad sandwich

    Notes

    Make ahead: You can make this salad the night before and store in the refrigerator in an airtight container.
    Variations to add to your sandwich:
    • Add 1-3 teaspoons fresh dill for a fresh twist
    • Arugula
    • Sliced tomato
    • Bacon
    • Sliced avocado
    • Chopped chives

    Calories: 291kcal | Carbohydrates: 16g | Protein: 13g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 348mg | Potassium: 197mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2178IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 2mg
    Course: Salad
    Cuisine: American
    Author: Jamielyn Nye

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