This egg salad sandwich recipe is creamy, satisfying, and ready in just five minutes. Soft chopped eggs combine with mayonnaise, mustard, relish, and fresh herbs to create a rich and tangy filling. Whether you serve it in a sandwich, on crackers, or as a dip, it’s a versatile and dependable choice for lunch. If you’re looking for something simple yet flavorful, this classic delivers on every front. The focus keyphrase egg salad sandwich recipe highlights the best way to enjoy hard-boiled eggs with minimal effort and maximum comfort.
Why You’ll Love This Recipe
This recipe stands out for its simplicity and bold flavor. The creamy texture of the eggs and mayonnaise contrasts perfectly with the brightness of fresh dill and chives. Every bite is balanced and satisfying. It’s a dish you can make ahead and keep in the fridge, and it’s just as delicious on a sandwich as it is eaten straight from a spoon. With minimal ingredients and no cooking required, it’s ideal for busy days or casual gatherings.
Recipe Origins
Egg salad became a household favorite in the United States during the early 20th century. It offered a practical way to use leftover boiled eggs and was easily adapted with available pantry ingredients. Over time, it appeared in delis, picnics, and lunchboxes across the country. This egg salad sandwich recipe adds a touch of freshness and flavor depth while staying true to its humble, comforting roots.
Nutrition Information
Calories: 386
Fat: 34g
Carbohydrates: 2g
Protein: 16g
Sodium: 651 mg
Quick Facts
Preparation Time: 5 min
Cooking Time: 0 min
Servings: 4
Difficulty: ⭐ (Very Easy)
Storage and Reheating Tips
Keep leftover egg salad in an airtight container in the refrigerator. It stays fresh for up to five days. Stir gently before serving to refresh the texture. This dish is not suitable for freezing due to the mayonnaise base. For meal prep, prepare the salad a day ahead and assemble sandwiches just before serving to keep the bread from becoming soggy.
Serving Suggestions
This egg salad tastes amazing on toasted sourdough, whole wheat, or buttery croissants. For a lighter option, spoon it into lettuce cups. Add slices of tomato or cucumber for a fresh twist. It also works well as a dip with crackers or vegetable sticks. For tea sandwiches, use thin white bread and remove the crusts. However you serve it, this egg salad sandwich recipe never disappoints.
Common Mistakes
Overmixing the ingredients can lead to a mushy texture. Mix just until the eggs are coated. Using warm eggs can make the salad watery, so be sure they’re fully cooled. Skipping fresh herbs reduces the brightness of the flavor. Measure the mustard and relish carefully to avoid overpowering the balance. Always taste before adding extra salt.
Recipe Variations
For a healthier twist, substitute half of the mayo with mashed avocado or Greek yogurt. To add crunch, stir in finely chopped celery or red onion. If you enjoy heat, try a dash of cayenne or a few slices of jalapeño. Chopped bacon or diced cooked ham brings a smoky touch. A pinch of curry powder creates a more complex, aromatic flavor profile. Each variation gives the egg salad sandwich recipe a new personality.
Frequently Asked Questions
Can I make this egg salad ahead of time?
Yes. It stores well in the refrigerator and often tastes even better the next day.
How long does egg salad last?
Properly stored, it remains fresh for three to five days in the fridge.
What kind of bread is best for sandwiches?
Toasted sourdough or croissants are ideal for texture and flavor. White or wheat bread also works well.
Can I use dried herbs instead of fresh?
You can. Use one-third the amount, as dried herbs are more concentrated.
Is this recipe keto-friendly?
Yes. With minimal carbs and high fat and protein content, it fits most low-carb diets.
Ingredients
- 10 hard-boiled eggs chopped
- ½ cup mayonnaise
- 2 to 4 tablespoons relish or diced pickles
- 2 teaspoons yellow mustard
- 1 tablespoon fresh dill chopped
- 1½ tablespoons fresh chives chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Start by peeling the boiled eggs and dicing them into small, even pieces. Place the chopped eggs in a medium mixing bowl and set aside. In a separate small bowl, stir together the mayonnaise, mustard, relish, dill, chives, salt, and pepper until well blended. Add the mayo mixture to the chopped eggs and gently fold everything together. Avoid overmixing to preserve texture. Taste and adjust seasoning if needed. Serve immediately, or cover and refrigerate for up to thirty minutes before serving for a more developed flavor.
