Egg Salad Sandwich Recipe

Learn how to make the best homemade egg salad sandwich with perfectly boiled eggs, creamy mayonnaise, and crunchy fresh vegetables. This easy baking recipe transforms simple ingredients into a satisfying meal with foolproof techniques for egg cooking and flavor balancing.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

10 mins

Serves:

4 sandwiches

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 large eggs</li><li class="ingredients-single-item">80g mayonnaise</li><li class="ingredients-single-item">15g Dijon mustard</li><li class="ingredients-single-item">1 stalk celery, finely diced (about 50g)</li><li class="ingredients-single-item">2 spring onions, thinly sliced</li><li class="ingredients-single-item">15g fresh dill, chopped (or 5g dried dill)</li><li class="ingredients-single-item">1 tablespoon fresh lemon juice</li><li class="ingredients-single-item">½ teaspoon salt</li><li class="ingredients-single-item">¼ teaspoon freshly ground black pepper</li><li class="ingredients-single-item">Pinch of paprika</li><li class="ingredients-single-item">8 slices of bread (sourdough or whole grain recommended)</li><li class="ingredients-single-item">50g butter, softened (for toasting bread)</li><li class="ingredients-single-item">60g lettuce leaves</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 sandwich

🔥 Calories: 325 calories

🥑 Fat: 18 g

🧈 Saturated Fat: 5 g

🍞 Carbohydrates: 26 g

🍭 Sugar: 4 g

🍗 Protein: 12 g

🫀 Cholesterol: 380 mg

🧂 Sodium: 480 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Slotted spoon</li><li class="equipment-single-item">Ice bath bowl</li><li class="equipment-single-item">Egg slicer (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place the eggs in a medium saucepan and cover with cold water by at least 2.5cm. Bring to a rolling boil over medium-high heat. Once boiling, remove from heat, cover with a lid, and let sit for exactly 8 minutes. This method prevents the grayish ring around the yolk and ensures perfectly cooked eggs that are firm but not rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the eggs are cooking, prepare an ice bath by filling a large bowl with ice cubes and cold water. When the eggs are done, transfer them immediately to the ice bath using a slotted spoon. Let them cool for at least 5 minutes. This rapid cooling stops the cooking process and makes the eggs easier to peel.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Carefully peel the cooled eggs under running water (this helps remove the shell cleanly). Dry them with a kitchen towel and place on a cutting board. Chop the eggs into small chunks using a knife or an egg slicer. For the best texture, aim for pieces that are about 1cm – not too fine but not too chunky.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a medium mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, diced celery, sliced spring onions, chopped dill, lemon juice, salt, pepper, and paprika. Fold together gently with a rubber spatula until well combined. Be careful not to overmix or mash the eggs too much – you want to maintain some texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Taste the egg salad and adjust the seasonings if necessary. If you prefer a creamier consistency, add a bit more mayonnaise. For a tangier flavor, add more lemon juice or mustard. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld – this resting period makes a significant difference in the final taste.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to assemble, lightly butter one side of each bread slice. Toast the bread slices in a frying pan over medium heat until golden brown, about 2-3 minutes per side, or use a toaster. Toasting creates a barrier that helps prevent the bread from becoming soggy from the egg salad.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>To assemble the sandwiches, place a layer of lettuce leaves on 4 slices of the toasted bread. The lettuce creates another moisture barrier between the bread and filling. Divide the egg salad evenly among these slices, spreading it in an even layer about 1cm thick.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Top each sandwich with the remaining bread slices, pressing down gently. Cut each sandwich diagonally for the classic presentation and to make them easier to eat. Serve immediately, or wrap tightly in parchment paper or beeswax wraps if packing for later. If not serving right away, keep refrigerated until ready to eat.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Egg Salad Sandwich?

The classic egg salad sandwich combines hard-boiled eggs, mayonnaise, Dijon mustard, celery, spring onions, fresh dill, lemon juice, and seasonings. These ingredients create a creamy, protein-rich filling that's served between slices of toasted bread with lettuce.

How to cook Egg Salad Sandwich at home?

Learn how to cook Egg Salad Sandwich by perfectly boiling eggs for 8 minutes, cooling them in an ice bath, then chopping and mixing with mayonnaise, mustard, diced vegetables, herbs and seasonings. The key technique is gently folding ingredients to maintain texture, then serving between toasted bread with a lettuce barrier to prevent sogginess.

What's the secret to perfectly boiled eggs for egg salad?

The perfect method is bringing eggs to a boil, then removing from heat and letting them sit covered for exactly 8 minutes before plunging into an ice bath. This prevents the greyish ring around the yolk and creates firm but creamy eggs with the ideal texture for salad.

Can I make egg salad ahead of time for packed lunches?

Yes! The egg mixture actually benefits from resting in the refrigerator for at least 30 minutes as flavours meld. Store the prepared salad in an airtight container for up to 2 days, but assemble sandwiches just before eating to keep bread fresh. Use lettuce as a moisture barrier.

What are some creative variations to upgrade a basic egg salad?

Try adding curry powder for an Indian-inspired twist, smoky paprika and chopped bacon for depth, avocado for creaminess, or capers and dill for Scandinavian flair. For extra crunch, incorporate diced apple, radish or pickles. Herbs like tarragon or chives can replace dill for different flavour profiles.

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