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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.

I often make hard boiled eggs for meal prep, then I have them on hand for cobb salad, bacon ranch deviled eggs or loaded potato salad. We even enjoy them for snacks!

Egg salad sandwich on a plate.
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Classic 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.
Eggs in a carton.

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.

Making Hard Boiled Eggs

To make the best egg salad sandwich you first need to have hard boiled eggs! Here are three popular ways that result in tender cooked whites and creamy yellow middles:

  • Stovetop: By far the most popular method, add eggs in a single layer to a large saucepan. Cover with an inch of cold water then cover with a lid and bring to a boil over high heat. Cook for 6 minutes when the water starts to boil. Transfer immediately to a bowl of ice water for 5 minutes.
  • Oven: This is such a simple method and all you need is a muffin tin. Place eggs inside a muffin and bake at 325ºF for 30 minutes. After baking, immediately place in an ice bath for 10 minutes.
  • Instant Pot eggs: Hard boiled eggs in the Instant Pot is so easy using the 5-5-5 method. This means 5 minutes at high pressure, 5 minutes natural release and then 5 minutes in an ice bath.

Substitutions and Variations

  • 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.

How to Make An Egg Salad Sandwich

With creamy texture and delicious taste, transforming your egg salad into a sandwich is the best way to enjoy it!

Showing how to make an egg salad sandwich in a 4 step collage.
  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.

Favorite Toppings

I’m a toppings girl, so of course I love to load on a few extras beyond just fresh leaf lettuce when making my sandwich. Below are some topping ideas for the ultimate sandwich recipe!

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

Expert 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.
Open face egg salad sandwich on white plate.

FAQs

What is inside an egg salad sandwich?

Inside is an egg salad that consists of hard boiled eggs, mayo, pickle juice, salt and pepper. You can then add lettuce, or any other desired toppings.

What kind of mayonnaise should I use?

Use a good mayonnaise such as Hellman’s but more importantly one you like! It’s also good to start with just a little mayo and then add more as needed. You can always add more in but you can’t take it out.

How long is egg salad good for in the fridge?

If properly stored, it can last up to 4 days although I feel like it starts to peak at 3 days and really depends on the freshness of your eggs.

What is the easiest way to chop eggs for egg salad?

If you have an egg slicer that is a great tool to use! Otherwise, once you have cut your egg in half, flip it upside down so the flat side is lying on the cutting board. Then slice it like an onion, first going lengthwise then chopping the pieces into smaller pieces. Chop it as finely as you want or leave a few chunks for texture.

Egg salad sandwich on a white plate.

More easy sandwich ideas include my tuna melt recipe, this grilled caprese sandwich, grilled cheese and chicken salad croissant!

More Easy Lunch Ideas

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Egg salad sandwich on a plate.

Egg Salad Sandwich

5 from 7 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
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.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients 

  • 6 hard boiled eggs
  • ¼ 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. 
    • 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.
    • Serve on toasted bread with lettuce, chives and extra pepper if desired.

    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

    Nutrition

    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

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Salad
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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