Classic Egg Salad Sandwich

Classic Egg Salad Sandwich

There is so much to love about a classic Egg Salad Sandwich! It’s easy to make, easy to customize, and a winner with kids and adults alike.

When it comes to using hard boiled eggs, I like using them in Chicken Casserole, Deviled Eggs, Potato Salad, or to make a good Egg Salad Sandwich.

What I LOVE about this recipe:

  • Five ingredients: hard boiled eggs, mayonnaise (or Greek yogurt), yellow mustard, salt and pepper, sandwich bread.
  • Customizable: I’ve listed some variations below but feel free to make this egg salad sandwich whatever you want it to be!  Keep it simple, make it spicy, add some bacon, whatever your heart desires.
  • Make ahead: This recipe is great for meal prep and stays fresh in the fridge for several days (up to 5 days depending on the freshness of your eggs).  Make the filling ahead of time and store it, covered, in the refrigerator.

Classic Egg Salad Sandwich

Hard Boiled Eggs, 3 different ways:

Stovetop:  This is favorite method.  Simply place eggs in a pot and cover them with cold water (add 1 teaspoon of baking soda to the water.  This is the best trick for helping the eggs to peel really easily).  Then turn the heat on high and cook them until they boil.  Cover them and take them off the heat.  Let them sit for 12 minutes in the hot water.

Instant pot: To make hard boiled eggs in the instant pot, add one cup of water to the pot.  Add the wire rack insert, and lay your eggs on top of it.  Cook the eggs on high pressure for 5 minutes, with a 5 minute natural release. Remove the eggs and place them in an ice water bath for 5 minutes.

Oven: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin. Bake for 30 minutes. Remove the eggs and place them in an ice water bath for 10 minutes.

How to make an Egg Salad Sandwich:

1. Mash hard boiled eggs in a bowl. Add mustard, mayonnaise, salt and pepper and mix well.

Classic Egg Salad Sandwich

2. Spoon onto bread slices to make a sandwich. 

3. Store leftover egg salad in the refrigerator for up to 5 days, depending on the freshness of the eggs.

Classic Egg Salad Sandwich

Other Variations:

Add celery: 1 celery rib, diced

Add onion: 2 Tbsp chopped green or red onion

Add pickles: 1 Tbsp diced dill pickles

Add avocado: mashed avocado or top with avocado slices

Make it a BLT: Add bacon, lettuce and tomato for a egg salad BLT sandwich

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Classic Egg Salad Sandwich

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Egg Salad Sandwich

There is so much to love about a classic Egg Salad Sandwich! It’s easy to make, easy to customize, and a winner with kids and adults alike.
Course Main Course
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 142kcal
Author Lauren Allen

Ingredients

  • 6 large large hard boiled eggs , peeled
  • 3-4 Tablespoons mayonnaise (or Greek yogurt), to taste
  • 1 teaspoon yellow mustard
  • Salt and pepper , to taste
  • Sandwich bread
  • Lettuce , tomato, optional, for serving

Instructions

  • Mash the eggs in a bowl. Add mustard, mayonnaise, salt and pepper and mix well.
  • Assemble sandwiches.
  • Store leftover egg salad in the refrigerator for up to 5 days, depending on the freshness of the eggs.

Notes

Other Variations:

Add celery: 1 celery rib, diced

Add onion: 2 Tbsp chopped green or red onion

Add pickles: 1 Tbsp diced dill pickles

Add avocado: mashed avocado or top with avocado slices

Make it a BLT: Add bacon, lettuce and tomato for a egg salad BLT sandwich

Nutrition

Calories: 142kcal | Carbohydrates: 2g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 281mg | Sodium: 186mg | Potassium: 95mg | Sugar: 1g | Vitamin A: 390IU | Calcium: 38mg | Iron: 1mg
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