Egg Salad Sandwich
Creamy, tangy egg salad made with perfectly hard-boiled eggs, crunchy celery, and a touch of mustard, piled high between soft bread slices. This classic American sandwich is ready in just 25 minutes and makes the perfect quick lunch or light dinner.
For 4 servings
- boil · ~12 min
Hard-boil the eggs.
1.Place eggs in a single layer in a medium saucepan and cover with cold water by 1 inch.2.Bring water to a rolling boil over high heat.3.Turn off the heat, cover the pan, and let eggs sit for 10-12 minutes.4.Drain and transfer eggs to a bowl of ice water to cool completely (5 minutes).TIPThe ice bath shocks the eggs, making them easier to peel. - prep · ~3 min
Peel and mash the eggs.
1.Gently tap each egg on the counter and peel off the shell.2.Place peeled eggs in a medium mixing bowl.3.Mash with a fork until broken into small, even pieces — not too fine. - mix · ~2 min
Make the egg salad filling.
1.Add diced celery, mayonnaise, yellow mustard, and lemon juice to the bowl.2.Season with salt and black pepper.3.Fold everything together with a spatula until evenly combined and creamy.TIPFold, don't stir vigorously — you want texture, not a paste. - assemble · ~2 min
Assemble the sandwiches.
1.Lay 4 bread slices on a clean surface and top each with a lettuce leaf.2.Divide the egg salad evenly among the 4 slices, spreading to the edges.3.Sprinkle a tiny pinch of paprika over each for a hint of color.4.Close with the remaining 4 bread slices and press gently. - serve · ~1 min
Slice and serve.
1.Cut each sandwich diagonally in half for easier handling.2.Serve immediately with chips, a pickle spear, or a simple side salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use older eggs (1-2 weeks old) for easier peeling after hard-boiling.
- 2Let the dressed egg salad chill for 15-20 minutes before assembling for deeper flavor.
- 3Pat the diced celery dry with a paper towel to keep the salad from becoming watery.
- 4For extra creaminess, mash only half the yolks and leave the other half chunky.
- 5To prevent soggy bread, spread a thin layer of mayonnaise on the inside of each bread slice.
- 6Leftover egg salad keeps in the fridge for up to 2 days but is best eaten the same day.
Adapt it for your goals.
Avocado egg salad
Replace half the mayonnaise with mashed ripe avocado for a creamier, more nutrient-dense filling with a mild, buttery flavor.
curry egg saladCurry egg salad
Stir in 1/2 teaspoon curry powder and a handful of golden raisins for a warm, aromatic twist inspired by Indian flavors.
protein boostProtein boost
Add 2 tablespoons of crumbled cooked bacon or diced ham for extra protein and a savory, smoky punch.
open faced garden versionOpen-faced garden version
Skip the top bread slice and serve on a single slice of toasted sourdough topped with microgreens and sliced radish.
dairy freeDairy-free
Use a vegan mayonnaise (such as one made from aquafaba or avocado oil) and ensure bread is dairy-free.
Why this is on our healthy list.
High-Quality Protein
Eggs provide all nine essential amino acids in a highly absorbable form, supporting muscle repair and satiety.
Rich in Choline
Egg yolks are one of the best dietary sources of choline, a nutrient vital for brain function and cell membrane health.
Vitamin A and Eye Health
Egg yolks contain lutein and zeaxanthin, antioxidants that help protect eyes from blue light damage and age-related decline.
Low in Added Sugar
This sandwich contains no added sugar, making it a balanced option for those monitoring their blood sugar levels.
Hydrating Crunch from Celery
Celery adds a low-calorie, hydrating crunch along with vitamin K and natural electrolytes.
Frequently asked questions
After the 10-12 minute rest in hot water and a 5-minute ice bath, spin an egg on the counter — if it spins smoothly, it's cooked through; if it wobbles, the yolk is still runny.
