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This Egg Salad Sandwich stands out for its simplicity, versatility, and classic appeal.
Ready in just 10 minutes, it’s ideal for busy weekdays, school lunches, or light dinners.
With only a handful of pantry staples, you get a deliciously creamy and protein-rich filling that’s satisfying and adaptable.
Using hard-boiled eggs makes this sandwich high in protein (14g per serving), while the option to substitute mayo with Greek yogurt adds a probiotic boost and cuts down on saturated fat.
The eggs offer essential nutrients like choline and vitamin D, while the customizable add-ins (like avocado or celery) bring in heart-healthy fats or fiber.
Whether you’re keeping it traditional or making it spicy or zesty, this sandwich is endlessly customizable.
Plus, it’s easy to prep ahead and store, making it a smart, meal-prep-friendly option for families or anyone looking to eat healthier without sacrificing flavor.
Must-Have Tools for Perfect Results
DASH Rapid Egg Cooker:
Perfect Eggs, Every Time
This countertop appliance takes the guesswork out of boiling eggs.
Quickly and evenly cooks up to six eggs to your preferred doneness (soft, medium, or hard). Great for meal prep or quick breakfasts.
OXO Good Grips Egg Slicer
Clean, Even Egg Slices Instantly
This handy slicer ensures uniform egg pieces, ideal for egg salad texture.
Also works well for strawberries and mushrooms—an all-around prep tool.
Cuisinart Mixing Bowl Set with Lids
Mix, Store, and Serve All-in-One
Stainless steel, durable bowls that come with lids—perfect for mixing your egg salad and storing leftovers directly. A must for batch prep.
Mercer Culinary Chef’s Knife
Precise Chopping for Add-Ins
Whether you’re dicing pickles, onions, or celery, this high-quality chef’s knife makes prep quick and effortless. An essential for any kitchen.
Rubbermaid Brilliance Food Storage Container
Keep Egg Salad Fresh for Days
Airtight, leak-proof containers that extend the freshness of your egg salad up to five days.
BPA-free and ideal for fridge storage or on-the-go.
Egg Salad Sandwich
Equipment
- 1 DASH Rapid Egg Cooker – for boiling eggs
- 1 Mixing Bowl – to combine ingredients
- 1 Fork or Potato Masher – to mash eggs
- 1 Chef’s Knife – for chopping optional add-ins
- 1 Cutting Board – to prep ingredients
- 1 Airtight Container – for storing leftovers
Ingredients
- 6 large eggs hard-boiled and peeled
- 3 to 4 tablespoons mayonnaise or plain Greek yogurt, adjust to taste
- 1 teaspoon yellow mustard
- Salt to taste
- Black pepper freshly ground, to taste
- 8 slices sandwich bread white, whole grain, or preferred type
- 4 leaves lettuce optional, for added crunch
Instructions
- Prep the Eggs: Place the peeled, hard-boiled eggs in a medium mixing bowl. Use a fork or potato masher to break them down into small, crumbly pieces. You can mash them finely or leave a few chunks if you prefer texture in your salad.
- Mix in the Dressing: Add the yellow mustard and 3 tablespoons of mayonnaise (or Greek yogurt) to the eggs. Stir the mixture until it’s smooth and creamy. If you like it richer, add the remaining tablespoon of mayo. Season generously with salt and freshly ground black pepper. Taste and adjust the seasoning as needed.
- Build the Sandwiches: Lay out 8 slices of sandwich bread. Spoon a generous amount of the egg salad onto half of the slices, spreading it evenly to the edges. If using lettuce, place a leaf on top of each portion of salad before closing with the remaining bread slices.
- Serve or Store: Cut the sandwiches in halves or quarters, and serve immediately. For later use, wrap sandwiches tightly or store just the egg salad in an airtight container in the fridge.
Notes
- Storage Tip: Store leftover egg salad in a sealed container in the refrigerator for up to 5 days. Always base this on the freshness of the eggs used.
- Healthier Swap: Replace mayonnaise with plain Greek yogurt for a lighter, higher-protein option.
- Creative Add-Ins:
- Crunchy: Add finely diced celery or chopped red/green onion.
- Tangy: Mix in diced pickles or a teaspoon of pickle juice.
- Creamy: Fold in mashed avocado for added nutrients and richness.
- Spicy: Stir in red pepper flakes, a dash of hot sauce, or a spoonful of harissa.
- Serving Upgrade: Add tomato slices and crispy bacon for a BLT-style twist.
Chef’s Secrets for Better Flavor
A truly great egg salad sandwich comes down to two things: texture and balance.
The key is to finely mash or chop the eggs so they create a creamy, cohesive mixture without being overly pasty.
A fork works well, but a potato masher gives you speed and control.
Don’t skip the mustard—it adds just the right tangy sharpness to cut through the richness of the eggs and mayo (or Greek yogurt).
When using Greek yogurt, go for full-fat or 2% to maintain creaminess without making the salad watery.
Lastly, always season well with salt and pepper after mixing.
Eggs are naturally mild, so seasoning brings the whole sandwich to life.
For a boost of flavor, let the egg salad rest in the fridge for 10–15 minutes before serving to allow the ingredients to meld.
Tasty Ways to Serve Egg Salad
While the classic egg salad sandwich is always a winner, there are many ways to get creative with this recipe.
Serve the egg salad on toasted sourdough or multi-grain bread for extra crunch and depth.
For a low-carb option, spoon it into lettuce wraps or hollowed-out tomatoes.
It also works beautifully on crackers or in a wrap for a quick lunch on the go.
To make it more filling, layer with sliced avocado, tomato, or even crisp bacon for a satisfying twist.
Hosting brunch? Use small croissants or mini slider buns for elegant finger sandwiches that are crowd-pleasers.
This egg salad is incredibly versatile and adapts well to many serving styles and occasions.
Proper Storage Keeps It Fresh
Egg salad is a great make-ahead option, but proper storage is key to keeping it safe and fresh.
Transfer any leftovers into an airtight container and refrigerate promptly.
It will stay good for up to 5 days, but this depends on the freshness of your eggs before boiling.
Avoid letting egg salad sit at room temperature for more than 2 hours.
If you’re making sandwiches in advance, store the filling separately and assemble just before serving to prevent sogginess.
For meal prepping, portion the egg salad into small containers for easy grab-and-go lunches throughout the week.
Always give it a gentle stir before serving again, as natural separation may occur.
Frequently Asked Questions About Egg Salad
1. Can I use Greek yogurt instead of mayo?
Yes! Greek yogurt is a fantastic substitute for mayonnaise. It adds creaminess while reducing calories and increasing protein.
Stick to plain, unsweetened yogurt—preferably full-fat or 2%—to maintain the right texture.
2. How long does egg salad last in the fridge?
When stored properly in an airtight container, egg salad can last up to 5 days in the refrigerator.
Always ensure it’s kept cold and avoid leaving it out for extended periods.
3. What’s the best way to boil eggs?
Place eggs in a saucepan, cover with cold water, and bring to a boil.
Once boiling, cover the pot, turn off the heat, and let sit for 10–12 minutes. Then transfer to an ice bath for easy peeling and perfect yolks.
4. How can I avoid watery egg salad?
Using too much low-fat mayo or yogurt can cause wateriness. Also, avoid over-mixing.
If adding vegetables like celery, pat them dry before mixing to prevent extra moisture.
5. Is this recipe good for meal prep?
Absolutely. Egg salad holds up well in the fridge, making it ideal for meal prepping.
Just portion it out into containers and pair with bread, crackers, or salad greens for easy weekday lunches.
This recipe is inspired by tastesbetterfromscratch and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.