Egg Salad Sandwich is an easy and tasty lunch with a creamy salad topped off with lettuce, tomato, onion, and served on toasted bread.
This dish takes a Classic Egg Salad and uses it for a simple, yet delicious, Sandwich Recipe. It’s a great meal to make if you have any leftover egg salad, but it’s also easy enough to make from scratch.
Sabrina’s Egg Salad Sandwich
Easy sandwiches, like this one, are great for quick lunches or to meal prep for meals on the go all week long. For these sammies, a classic, rich, creamy egg salad recipe is elevated with tarragon, celery, and lemon juice. Serve the Egg Salad filling on your favorite bread topped off with fresh vegetables like lettuce, tomato, and onion for a refreshing crunch. It’s so good you’ll want to make big batches of egg salad at the beginning of the week so all you need to do is toast a piece of bread or grab some crackers for a tasty and convenient meal.
Recipe Card
Ingredients
Egg Salad Mixture
- 8 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 2 teaspoon lemon juice
- 1/4 cup celery , minced
- 1/4 cup red onion , minced
- 1 tablespoon white wine vinegar
- 2 teaspoons tarragon , minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
Sandwich Ingredients
- 8 slices sandwich bread
- 8 leaves lettuce
- 4 slices tomato
- 4 slices red onion
Instructions
- Place the eggs in a large pot with cold water, covering them by 1 inch and bring the water to a simmer.
- Cover with a lid, turn off the heat, and let sit for 8 minutes. Remove the eggs, place in an ice water bath, then peel.
- Chop the eggs, then add in the rest of the egg salad ingredients and mix well. Refrigerate for at least 1 hour before serving.
- Toast bread slices, then top with lettuce, egg salad, onion slices, another leaf of lettuce, and bread (this helps prevent sandwich sogginess).
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Sabrina’s Tips
As good as these are just as is, I love to experiment with the flavor! You can try adding different kinds of seasonings and spices to the mixture. Paprika, oregano, red pepper flakes, parsley, or garlic salt would all make wonderfully flavorful additions to the recipe. Fresh dill can be used instead of tarragon.
Table of Contents
About This Recipe
One of the best things about egg salad sandwiches is that you can easily customize them for your taste or to use up ingredients that you already have on hand. Another great thing about these delicious sandwiches is that they are very budget-friendly. Eggs are a fairly inexpensive and nutritious source of protein for sandwiches, compared to most deli meat. Being flexible and using fresh seasonal produce is a great way to get toppings at a better price. You can even make your own homemade loaf of bread with an easy White Bread recipe to save money on your food budget.
Ingredients
- Eggs: You want to use large eggs that are hard boiled or medium boiled if you want a slightly creamier egg salad. Cool the eggs completely before you start making the filling.
- Bread: You can use your favorite sandwich bread, although wheat bread or white bread are the most common choice. Ideally you want a bread that is soft enough that when you bite into it, it doesn’t push the filling out but is also firm enough that it doesn’t soak up all the moisture.
- Seasonings: A squeeze of lemon juice, white vinegar, and some tarragon add a pop of freshness and tang to this otherwise heavy, rich mayo-based filling.
- Mayonnaise: Mayonnaise is a key part of egg salad to help bind the ingredients together and give the salad a creamy, smooth consistency. It also adds a rich distinctive flavor as well as moisture to the filling. Use a brand that you love as the base here.
- Mustard: Mustard provides a tangy, spicy flavor to help balance out the richness of the eggs and mayo. It is also a good emulsifier, helping to bind the ingredients together. Yellow mustard works great here, but you could also use Dijon or spicy mustard.
- Veggies: The creamy salad filling gets a flavorful crunch with diced celery and red onion. More fresh sandwich veggies are piled on top to add more texture and crunch. If you have different tastes, you can omit any of the veggies in the recipe.
Can this be made ahead of time?
This Egg Salad recipe is the perfect lunch to serve a large party on a budget. You can double or triple the recipe easily and you can make the salad mixture at the beginning of the week. Make your sandwich the day before to save some time.
How to Store
- Serve: Egg Salad Sandwiches are best enjoyed fresh. Once you’ve made the sandwiches, don’t leave them at room temperature for more than 2 hours.
- Store: Fully assembled sandwiches won’t store well as the bread will get soggy. You can store the egg salad filling separately in an airtight container in the fridge for 3-5 days.
- Freeze: Unfortunately, freezing egg salad won’t work well. The texture doesn’t turn out the same after thawing it out. It’s better just to make a fresh batch.
Ideas to Serve
Fancy the sandwiches up by assembling them on both white bread and a specialty type, like pumpernickel bread. Cut off the crusts and slice them into four triangles for tea sandwiches. Put a toothpick through each sandwich so that they don’t fall apart. Arrange them on a platter with some specialty spreads, various mayonnaises and mustards with herbs like fresh dill, or spices like curry powder added for an elegant touch.
Alternative Cooking Techniques
Instant Pot Hard Boiled Eggs
- Place the eggs in the Instant Pot in a single layer on the wire trivet. They can be touching but you don’t want to overcrowd the pot.
- Add 1 cup of water over the eggs.
- Close the lid and make sure the pressure release valve is set to sealing.
- Press the Manual button and set the timer for 5 minutes on high pressure.
- When the timer goes off, use the quick release method to release the pressure.
- Once all the pressure has been released, carefully open the lid and remove the eggs using tongs or a slotted spoon.
- Cool eggs in a bowl of ice water for at least 5 minutes before peeling.
Oven Hard Boiled Eggs
- Preheat your oven to 350 degrees.
- Place the eggs in a muffin tin or on a baking sheet lined with parchment paper.
- Bake the eggs for 30 minutes.
- Remove the eggs from the oven and place them in a bowl of ice water to cool before peeling.
Frequent Questions
In general, you will need at least 2 eggs per sandwich, but you can adjust the amount according to your preference. If you are making this recipe, you will need 8 eggs to make 4 sandwiches.
There are a couple ways to prevent the dreaded soggy sandwich. First, be sure to toast the bread before assembling the sandwich. This will help to keep the bread from getting too moist and falling apart. You can also add a layer of lettuce or tomato to the sandwich to help absorb some of the moisture from the egg salad. Finally, consider using sandwich bread or rolls with a firmer crust, as these types of bread are less likely to become soggy when filled with a moist filling like egg salad.
Egg Salad Sandwiches are eaten cold and the egg salad filling needs to be kept chilled if not being eaten. You should never consume mayonnaise-based salads that have been at room temperature for more than 2 hours.
Variations
- Bread: Try out wheat, whole grain, sourdough, rye, French, or Italian bread to change up this sandwich. You can also wrap them in tortillas or spread them on bagels too instead of bread.
- Sandwich Add-ins: You can also add different kinds of fresh vegetables and other ingredients to the sandwich filling. Try spinach, cucumbers, diced pickles, olives, or bell peppers. You could also add meat like cooked bacon, ham, or turkey.
- Healthy Egg Salad: To make a healthier Avocado Egg Salad, use a mashed avocado to replace the mayonnaise called for in the recipe. You could also just add sliced avocado for an extra creamy egg salad bite.
Related Recipes
More Deli Salad Recipes
Images used in previous versions of this post:
The search for the perfect egg salad is officially over. The dressing has the ideal ratio of creamy mayo to tangy mustard, and it doesn’t get watery.
Thanks Logan. Super appreciative of the praise and the positive review. Egg Salad is simple, yet can be ruined with the wrong ratios, so I’m glad that this recipe fits the bill.