The Classic Egg Salad Sandwich: Simple And Satisfying

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The egg salad sandwich: a lunchbox staple, picnic favorite, and a delicious anytime snack. But sometimes, the classic recipe can feel a bit…well, bland. This guide will elevate your egg salad game, transforming it from ordinary to extraordinary. We’ll explore the key ingredients for a perfectly balanced and flavorful egg salad, unconventional add-ins for a touch of excitement, and tips for assembling the perfect sandwich.


Egg Salad Sandwich
Egg Salad Sandwich

6 large eggs, hard-boiled and peeled

  • 3 tablespoons mayonnaise (more to taste)
  • 1 tablespoon Dijon mustard
  • 1/2 red onion, finely diced
  • 1 celery stalk, finely diced
  • Fresh dill or chives, chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • Bread of your choice (sliced sourdough, brioche, whole wheat recommended)

  • Optional Add-Ins:

    1/4 cup crumbled feta cheese

  • 1/4 cup chopped fresh grapes
  • 1 tablespoon chopped fresh herbs (basil, parsley)
  • 1 teaspoon curry powder
  • A pinch of smoked paprika

  • Directions:

    1. Hard-boil the Eggs: Place the eggs in a single layer in a saucepan and cover with cold water. Bring to a boil, then remove from heat and cover for 10-12 minutes. Drain and rinse under cold water until cool enough to handle. Peel the eggs and roughly chop them.

    2. Combine the Ingredients: In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, red onion, celery, and your chosen add-ins (if using). Season generously with salt and pepper.

    3. Taste and Adjust: Give your egg salad a taste test. Add more mayonnaise or Dijon mustard for desired consistency and flavor. Adjust salt and pepper as needed.

    4. Assemble the Sandwich: Spread a generous layer of egg salad on your chosen bread slices. Top with fresh dill or chives (optional) and the other bread slice.

    5. Slice and Enjoy: Cut the sandwich in half (diagonally for extra fancy points!) and enjoy!


    For a creamier texture, mash some of the egg yolks with a fork before combining with the other ingredients.

  • If your egg salad seems dry, add a little more mayonnaise by the tablespoon until you reach the desired consistency.
  • Leftover egg salad can be stored in an airtight container in the refrigerator for up to 3 days.

  • Nutrition Facts (per serving, without add-ins):

    Calories: 350

  • Fat: 25g
  • Cholesterol: 215mg
  • Sodium: 350mg
  • Carbohydrates: 15g
  • Protein: 18g

  • Conclusion

    The beauty of the egg salad sandwich lies in its versatility. This recipe provides a solid foundation, but feel free to experiment with different add-ins and flavor combinations to create your own signature egg salad. So ditch the boring and embrace the extraordinary – the perfect egg salad sandwich awaits!


    1. Can I use pre-cooked eggs? Yes, pre-cooked, peeled eggs can be a time-saver. However, for the freshest flavor, hard-boiling your own eggs is recommended.

    2. What are some other bread options besides the ones mentioned? Absolutely! Try toasted croissants, bagels, or even lettuce wraps for a low-carb option.

    3. How long does egg salad keep in the fridge? Your homemade egg salad will stay fresh for up to 3 days in an airtight container.

    4. Can I add vegetables to my egg salad? Certainly! Chopped carrots, bell peppers, or even finely chopped broccoli florets can add a delightful crunch and boost your veggie intake.

    5. Is egg salad safe for pregnant women? It depends. The concern lies with potential Listeria contamination, which can be harmful to pregnant women. Use pasteurized eggs and ensure proper handling to minimize risk. If concerned, consult your doctor.