The Best Egg Sandwich Recipe by Oh Sweet Basil

This Egg Salad Sandwich Recipe is high in protein, easy to make, and loved by both kids and adults! It’s the perfect way to use leftover hard-boiled eggs from Easter. Egg salad is a classic staple for every household and is great to enjoy at home or on the go.

I’ll be honest, I’d never even tried egg salad because I didn’t see the point. And really, how often are you even offered egg salad? For me, basically never! Then one day we went to a new sandwich shop and my husband ordered an egg salad sandwich. I was genuinely confused. We’d been married over five years and I’d never once seen him eat it. He said he’d always liked egg salad, he just never thought to make it. Interesting.

Then I got pregnant, got sick, lived on IV therapy for a while, and completely forgot egg salad even existed. Until this past week. And wow. It’s delicious. I love deviled eggs so why didn’t I think about trying egg salad? I’ve clearly been missing out. So consider this your sign. Try it for lunch, dinner, a snack, as a sandwich, on crackers, or in a wrap. However you eat it, just try it.

Ingredients for Egg Salad Sandwiches

There are a million egg salad sandwich recipes out there, but none of them are going to be as glorious as this one. These are the ingredients you will need:

• Mayonnaise: It has to be Hellman’s. Trust me on this one.
• Dijon or Yellow Mustard: I usually reach for Dijon, but yellow works just fine if that’s what you have.
• Stoneground Mustard: Adds an extra layer of flavor and a little texture that makes the salad more interesting.
• White Vinegar or Lemon Juice: The acid is key to getting the flavor just right and balancing the richness.
• Fresh Chives: Bring a subtle onion and garlic flavor without overpowering the eggs.
• Fresh Parsley: Adds a bright, fresh note that keeps the salad from feeling heavy.
• Fresh Dill Weed: You can’t miss that classic dill flavor. It’s essential for a proper egg salad.
• Kosher Salt: Season thoughtfully and taste often until it’s just right.
• Black Pepper: Adds flavor with the tiniest hint of heat.
• Hard-Boiled Eggs: Use your preferred method. We have posts for both stovetop and Instant Pot.
• 7-Grain Bread: High quality is key so it can stand up to the creamy egg salad.
• Green Leaf Lettuce: I love the crunch and the fresh, bright contrast it adds.

The measurements for each ingredient are listed in the recipe card at the end of the post. You can also save or print the recipe from there.

Other Fun Additions For This Egg Salad Sandwich Recipe

Egg salad is totally personal, and everyone has their favorite twist. Stir in a pinch of paprika, a splash of hot sauce, chopped tomato, crispy bacon bits, or finely diced celery for a little crunch. Shallots, red onion, pickles, or any other favorite add-ins work too. This Egg Salad recipe is great as is, but feel free to add your own secret ingredient to personalize it!

How To Make This Egg Salad Sandwich Recipe

I love a quick and easy meal that doesn’t require turning on the oven. This classic egg salad sandwich is exactly that. It’s the kind of recipe you didn’t even know you were missing until you try it. Perfect for lunch, a light dinner, or even a snack on the go. Here’s how to make it:

1. Sauce: Whisk all sauce ingredients together in a small bowl until smooth.
2. Eggs: Gently fold the chopped hard-boiled eggs into the sauce.
3. Chill: Refrigerate for a few minutes or up to 1 day to let the flavors meld.
4. Toast: Lightly butter and toast the bread if desired, or leave it plain.
5. Assemble: Spoon egg salad onto bread and top with green leaf lettuce.
6. Serve: Enjoy immediately while fresh and creamy.

Why Does Egg Salad Get Watery?

Salt is usually the culprit. It pulls moisture out of the eggs, which can leave your salad looking watery. The fix is simple: let the salt do its thing, then transfer the egg salad to a fine mesh strainer and drain off the excess liquid. Put it back in the bowl and serve. You’ll lose the water and end up with better texture and more flavor!

Tips for the Best Egg Salad

Here are a few tips that I found really make this egg salad sandwich recipe the best of the best:

Easy Peel Eggs: When you’re boiling your eggs, add in a Tablespoon or two of vinegar to help make the eggs easier to peel.

Season to Taste: Salt and pepper matter more than you think. Taste, adjust, repeat.

Bread Matters: Choose something really well made. Sourdough, classic white, or my personal favorite, 7 grain all work, but the bread should add to the experience, not just hold the filling. With simple, mayo-forward flavors, quality makes a huge difference.

Toasted to Perfection: Lightly butter the bread and toast it in a cast iron skillet. Only toast one side for the best texture. It’s unreal.

Mustard Combo: I love using both stoneground and Dijon or yellow mustard. If you only have one, just double up and call it good.

Acid Balance: A splash of vinegar or lemon juice helps the flavors pop. Pickle juice works too if that’s your thing. Depending on how tangy your mustard is, you may want to skip the acid or balance it with a tiny pinch of sugar.

Make Ahead Friendly: Egg salad often tastes even better the next day once the flavors have had time to meld, but same-day sandwiches are always welcome around here.

How Long Will This Egg Salad Sandwich Recipe Keep?

To keep egg salad fresh and safe, store it in an airtight container in the refrigerator, where it will last about 3 to 5 days. Once it’s made into a sandwich, it doesn’t store well since the bread quickly gets soggy, so it’s best to only assemble what you plan to eat and add the egg salad to bread right before serving.

This egg salad sandwich recipe is creamy, comforting, and so easy to make! It is the perfect lunch and one of my favorite ways to use hard boiled eggs. Invite that friend over who has been on your mind and catch up over the best egg salad sandwiches ever!

More Sandwich Recipes to Try:

Watch How This Egg Salad Sandwich Recipe Is Made!