🥪 Classic Egg Salad Sandwich
This Classic Egg Salad Sandwich is made with perfectly cooked eggs, creamy mayo, and simple seasonings for a comforting, deli-style favorite. Great for lunch, picnics, or meal prep.
Quick • Budget-Friendly • Family Favorite
🥣 Ingredients (4 sandwiches)
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8 large eggs
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⅓ cup mayonnaise
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1 tsp yellow or Dijon mustard
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1 tbsp lemon juice or white vinegar
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¼ tsp salt (or to taste)
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¼ tsp black pepper
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1 tbsp finely chopped celery (optional)
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1 tbsp finely chopped onion or green onion (optional)
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Paprika, for garnish
For Serving:
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8 slices sandwich bread (white, wheat, or sourdough)
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Lettuce leaves (optional)
👩🍳 Instructions
1️⃣ Boil the Eggs
Place eggs in a saucepan and cover with water. Bring to a boil, then turn off heat, cover, and let sit 10–12 minutes. Transfer to ice water and peel.
2️⃣ Chop
Roughly chop eggs or mash with a fork for desired texture.
3️⃣ Mix
In a bowl, combine eggs, mayo, mustard, lemon juice, salt, pepper, celery, and onion. Mix gently until creamy.
4️⃣ Assemble
Spread egg salad onto bread, add lettuce if desired, and sprinkle with paprika.
5️⃣ Serve
Cut in half and enjoy!
📊 Nutrition (Approx. per sandwich)
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Calories: ~350
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Protein: 14g
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Fat: 22g
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Carbs: 26g
(Varies by bread and mayo used)
❓ Q & A – Classic Egg Salad Sandwich
Q: How do I make egg salad extra creamy?
A: Use room-temperature eggs and high-quality mayonnaise.
Q: Can I make this ahead of time?
A: Yes! Store egg salad in an airtight container for up to 3 days.
Q: How do I avoid watery egg salad?
A: Dry eggs well after peeling and avoid over-mixing.
Q: Can I make it healthier?
A: Substitute half the mayo with Greek yogurt or mashed avocado.
Q: What bread works best?
A: Soft white, brioche, or toasted sourdough are excellent.
Q: Can I add extras?
A: Absolutely! Try chopped pickles, bacon bits, or fresh dill.