Egg Salad Sandwich Recipe

This fluffy egg salad sandwich recipe is irresistible! The creamy, velvety egg filling is delicious and so easy to make in just 10 minutes.

Course Dinner

Cuisine American

Keyword easy egg salad, egg salad sandwich recipe, egg salad sandwiches, egg sandwich recipe

Prep Time 2

Mixing 5

Total Time 7

Servings sandwiches

Calories 142kcal

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!

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!