The Ultimate Egg Salad Sandwich Recipe: Creamy, Flavorful, and Easy to Make

Looking for a quick, satisfying, and nutritious meal? The classic egg salad sandwich is a timeless favorite that checks all the boxes: it’s creamy, protein-packed, budget-friendly, and endlessly customizable. Whether you’re preparing a simple lunch, meal prepping for the week, or making a quick snack for the kids, this detailed egg salad sandwich recipe will become a staple in your kitchen.

Why Choose an Egg Salad Sandwich?

Egg salad sandwiches are beloved for their rich flavor, smooth texture, and the ease with which they come together. They can be served cold, packed in lunch boxes, eaten on the go, or enjoyed as a relaxing homemade meal. Plus, they’re incredibly versatile—perfect for vegetarians, budget-conscious eaters, or anyone looking for a filling sandwich.

Nutritional Benefits of Eggs

Before diving into the recipe, let’s take a moment to appreciate the nutritional powerhouse that is the egg:

High-Quality Protein: Essential for muscle repair and growth.
Choline: Crucial for brain development and memory support.
Vitamin D and B12: Important for bone and nervous system health.
Lutein & Zeaxanthin: Antioxidants that protect eye health.

Eggs are not just affordable—they’re also incredibly nutritious, making them an excellent foundation for a balanced sandwich.

Ingredients for the Perfect Egg Salad Sandwich

This recipe yields 2–3 sandwiches:

4 hard-boiled eggs, peeled and chopped
2 tablespoons mayonnaise (regular or light)
1 teaspoon mustard (optional – adds a tangy kick)
1–2 tablespoons finely chopped red or white onion (optional)
1–2 tablespoons chopped celery (optional – for crunch)
Salt and black pepper to taste
Sliced bread of your choice (white, whole wheat, multigrain, gluten-free, etc.)

Optional Add-ins:

Paprika, dill, parsley, green onions, or a splash of lemon juice

Step-by-Step Instructions

Step 1: Perfectly Boil the Eggs

Place the eggs in a saucepan and cover them with cold water.
Bring to a boil over high heat.
Once boiling, turn off the heat, cover, and let the eggs sit for 10–12 minutes.
Transfer the eggs to an ice bath for 5 minutes to cool and stop the cooking process.
Peel and chop the eggs into small cubes.

Step 2: Prepare the Salad Mixture

In a medium-sized bowl, add the chopped eggs, mayonnaise, mustard (if using), onions, celery, salt, and pepper.
Mix gently with a fork or spoon until fully combined but still chunky. Avoid over-mixing.

Step 3: Assemble the Sandwich

Toast your bread lightly for extra texture, or keep it soft for a classic feel.
Spoon a generous portion of egg salad onto one slice.
Add extras like lettuce, sliced tomato, or avocado if desired.
Top with the second slice of bread, cut in half, and serve.

Tips for the Best Egg Salad Sandwich

For a Healthier Version: Use Greek yogurt instead of mayonnaise, or a mix of both.
For Extra Flavor: Add herbs like dill, tarragon, or parsley.
For Crunch: Always include finely diced celery or pickles.
For Meal Prep: Make a big batch and store it in the fridge in an airtight container for up to 3 days.

Serving Ideas

Serve with chips, a side salad, or soup for a complete meal.
Use in lettuce wraps for a low-carb option.
Add to tortilla wraps or bagels for variety.

Approximate Nutrition (per sandwich)

Calories: 280–350
Protein: 12–15g
Fat: 18–22g
Carbohydrates: 20–30g
Fiber: 2–4g

Why This Recipe Works

This egg salad sandwich is:

Simple and quick – ready in under 20 minutes.
Rich and satisfying – creamy texture with the perfect balance of flavors.
Flexible – works with different bread types, flavors, and dietary needs.
Great for all ages – from kids’ lunchboxes to adult meal prep.