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Get ready to savor every bite of this delightful Egg Salad Sandwich Recipe! Loaded with creamy, velvety egg filling and nestled between two slices of classic white bread, this is a classic egg sandwich I guarantee you will love. Ready in minutes, whether you have hard-boiled eggs on hand or need to make them from scratch!
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Egg Sandwich Recipe
Every week, I make a point to prepare a batch of hard-boiled eggs. There's something so comforting about having them ready to go, whether it's just to enjoy for breakfast or to use in recipes like this fantastic egg salad sandwich.
If you're like me and keep hard-boiled eggs on hand, you can make this easy egg sandwich recipe in under 10 minutes. But even if you don't, I'll share a few different ways to make hard-boiled eggs with you - and it will still be ready in no time!
I promise you'll be craving seconds after you finish one of these egg salad sandwiches. It's the best egg salad recipe I've ever tried, and I'm excited to share it with you!
Simple Egg Salad Recipe Ingredients
- white bread slices
- butter
- hard-boiled eggs*
- mayonnaise
- dijon mustard
- chives
- pepper
- salt
*See my methods below for preparing and peeling hard-boiled eggs if you don't have them on hand.
Hard-Boiled Egg Recipes
This recipe is one of my favorites to pack for school lunches. See more of my School Lunch Ideas; they're perfect for picky eaters!
How to Make an Egg Sandwich
- Separate your hard-boiled egg yolks from the egg whites. In a bowl, add the yolks and mash them with a fork. You can also use a potato masher, if you have one.
- In the same bowl, add mayonnaise, Dijon mustard, chives, pepper, and salt. Mix gently to combine.
- Chop egg whites, then add them to the same bowl as the egg salad mixture and stir together.
- Butter your slices of bread and divide the filling between 4 slices of bread. Spread the filling evenly to the edges of the bread.
- Assemble the sandwiches, trim off the crust (optional) and cut, if desired. Serve at room temperature or chilled, and enjoy!
Make-Ahead Egg Salad Sandwich
This egg sandwich is great for meal prep and stays fresh in the fridge for about 4-5 days, depending on the freshness of your eggs. Make the egg salad filling ahead of time as desired, and store in an airtight container in the refrigerator.
Easy Egg Salad Recipe Tips
- Low-carb option: Instead of using white bread, substitute for lettuce or a low carb wrap.
- Choose the right eggs: Opt for fresh eggs for the best flavor! If you can get them, local farm eggs make the best egg salad.
- Add a crunch: Add a crunch to your egg salad from finely diced celery, chopped red onions, green onion, or dill pickle relish, to taste.
- Season as you like: You can add a bit of extra seasoning or fresh herbs as you prefer, though I find it isn't necessary with the mixture of Dijon and mayo.
- Toast the bread: Lightly toast your white bread before assembling the sandwich, if you like your bread toasted.
- Chill before serving: Allow your assembled sandwich to chill in the fridge for a short amount of time before serving, if you'd prefer it cold!
Boiled Egg Sandwich Recipe FAQ
This classic egg salad sandwich recipe pairs brilliantly with pickled red onions. I highly recommend you give this combination a try! Bits of crispy bacon and creamy sliced avocado make amazing additions, too.
The best tool for making egg salad is a potato masher. This is such a time-saver for chopping both the yolks and the egg whites (if you prefer to mash them together).
Easy Sandwich Recipes
- Italian Sandwich Recipe
- Pinwheel Sandwiches
- Pot Roast Sandwich
- Hot Roast Beef Sandwich
- Philly Pork Sandwich
Try my Apple Tuna Salad next!
If you enjoyed the recipe, leave a comment and a rating below!
Egg Salad Sandwich Recipe
Ingredients
- 8 slices soft white bread
- salted butter - softened, for bread spreading
- 6 hard-boiled eggs - at room temperature
- 1 Tablespoon mayonnaise
- 2 teaspoon Dijon mustard
- 2 teaspoon chives - finely chopped
- pinch pepper
- pinch salt
Instructions
- Separate your hard-boiled egg yolks from the egg whites. In a bowl, add the yolks and mash them with a fork or potato masher. Separately, chop the egg whites and set aside.6 hard-boiled eggs
- In the same bowl ass the yolks, add mayonnaise, Dijon mustard, chives, pepper, and salt. Mix gently to combine.1 Tablespoon mayonnaise,2 teaspoon Dijon mustard,2 teaspoon chives,pinch pepper,pinch salt
- Add your chopped egg whites to the bowl, and stir to combine.
- Butter each slice of bread and divide the filling between 4 of the slices. Spread the filling evenly so it reaches the edges of the bread.8 slices soft white bread,salted butter
- Trim off the crust (optional) and cut if desired. Serve at room temperature or chilled, and enjoy!
Notes
- Low-carb option: Instead of using white bread, substitute for lettuce or a low carb wrap.
- Choose the right eggs: Opt for fresh eggs for the best flavor! If you can get them, local farm eggs make the best egg salad.
- Add a crunch: Add a crunch to your egg salad from finely diced celery, chopped red onions, green onion, or dill pickle relish, to taste.
- Season as you like: You can add a bit of extra seasoning or fresh herbs as you prefer, though I find it isn't necessary with the mixture of Dijon and mayo.
- Toast the bread: Lightly toast your white bread before assembling the sandwich, if you like your bread toasted.
- Chill before serving: Allow your assembled sandwich to chill in the fridge for a short amount of time before serving, if you'd prefer it cold!
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