Go Back

Classic Creamy Egg Salad Sandwich

This classic creamy egg salad sandwich is rich, smooth, and easy to make, perfect for lunch or picnics.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 sandwiches
Course: Lunch, Sandwich
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Egg Salad Mixture
  • 8 large eggs Use slightly older eggs for easier peeling.
  • 1/2 cup mayonnaise Can swap with plain Greek yogurt for a lighter version.
  • 1 tbsp Dijon mustard Use yellow mustard for a milder taste if preferred.
  • 1 tbsp fresh chives, chopped Can substitute with green onions, parsley, or dill.
  • 1 stalk celery, finely diced Adds crunch to the egg salad.
  • 1/2 tsp salt Adjust to taste.
  • 1/4 tsp black pepper Adjust to taste.
  • 1/4 tsp paprika Plus more for garnish.
Sandwich Components
  • 8 slices sandwich bread Whole wheat, sourdough, or rye can be used.
  • to taste lettuce leaves, for serving Optional, adds freshness.

Method
 

Preparation
  1. Place the eggs in a single layer in a medium saucepan and cover with cold water by 1 inch.
  2. Bring the water to a boil over high heat. Immediately remove the pan from heat, cover, and let the eggs stand for 12 minutes.
  3. Transfer the eggs to a bowl of ice water and let cool for 5 minutes. Peel the eggs carefully and set aside.
Mixing
  1. Chop the peeled eggs into small pieces and place in a large bowl.
  2. Add mayonnaise, Dijon mustard, chives, celery, salt, black pepper, and paprika. Stir gently until combined while keeping the mixture slightly chunky.
  3. Taste the mixture and adjust seasoning if needed.
Assembly
  1. Spread the egg salad mixture evenly over 4 slices of bread.
  2. If desired, add lettuce leaves for extra crunch, then close each sandwich with the remaining bread slices.
  3. Slice the sandwiches in half and serve immediately, or store the egg salad separately in the refrigerator for up to 3 days.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Do not assemble the sandwiches too early to avoid soggy bread. Refrigeration is preferred over freezing.