The Ultimate Creamy Egg Salad Sandwich – A Classic Lunch Favorite
Nothing beats a classic Egg Salad Sandwich when you’re craving something quick, creamy, and satisfying. Made with perfectly hard-boiled eggs, rich mayonnaise, tangy Dijon mustard, and fresh herbs, this timeless recipe is packed with flavor and comes together in just minutes. Serve it on your favorite bread with crisp lettuce and juicy tomatoes for an easy lunch, light dinner, or picnic treat.
Ingredients
8 large eggs, hard-boiled and peeled
⅓ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons finely chopped celery
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh chives or parsley
Salt and freshly ground black pepper, to taste
Paprika, for garnish (optional)
For Serving
8 slices sandwich bread (white, whole wheat, sourdough, or multigrain)
Lettuce leaves
Tomato slices
Sliced cucumber (optional)
Instructions
Chop the hard-boiled eggs into small pieces and place them in a large mixing bowl.
Add the mayonnaise, Dijon mustard, lemon juice, celery, red onion, and fresh herbs.
Gently stir until everything is evenly combined. Season with salt and black pepper to taste.
For the best flavor, refrigerate the egg salad for 20–30 minutes before serving.
Toast the bread if desired.
Layer lettuce and tomato on four slices of bread, then generously spoon the egg salad on top.
Cover with the remaining bread slices, slice in half, and serve immediately.
Tips
Add diced pickles or sweet relish for extra tangy flavor.
Sprinkle with smoked paprika or everything bagel seasoning for a delicious twist.
Add sliced avocado or crispy bacon for a heartier sandwich.
Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
Pair your egg salad sandwich with potato chips, fresh fruit, a green salad, pickles, or a warm bowl of soup for a complete and comforting meal. This simple, creamy sandwich is perfect for busy weekdays, picnics, and meal prep.
