Classic Egg Salad Sandwich – Creamy, Tangy & Perfect Every Time

Few sandwiches are as simple, satisfying, and nostalgic as the Egg Salad Sandwich. With its creamy texture, tangy bite, and rich eggy flavor, this humble classic is a lunchtime favorite that never goes out of style.

Whether you enjoy it on toasted bread, in a lettuce wrap, or straight from the bowl, this egg salad recipe is quick, affordable, and endlessly customizable. It’s perfect for meal prep, picnics, work lunches, or anytime you’re craving comfort food with a punch of flavor.

 Ingredients & Why They Matter

 For the Egg Salad:

• 6 large hard-boiled eggs
  → The star of the show! Firm whites and creamy yolks make the perfect base.

• ¼ cup mayonnaise
  → Creates the creamy texture and binds everything together.

• 1 teaspoon yellow mustard
  → Adds tang and cuts through the richness of the eggs and mayo.

• 1 tablespoon finely chopped dill pickles or relish
  → Gives a zesty crunch and classic deli-style flavor.

• 1 tablespoon finely diced red onion or green onion
  → Adds sharpness and contrast.

• Salt and black pepper to taste
  → Essential for seasoning and balance.

• Optional: dash of paprika or hot sauce
  → For extra flavor and color.

 For the Sandwich:

• 4 slices of your favorite bread (white, wheat, sourdough, rye)
  → A sturdy, flavorful base is key.

• Lettuce or spinach leaves
  → Adds freshness, crunch, and keeps the bread from getting soggy.

 How to Make the Best Egg Salad Sandwich

1️⃣ Hard-Boil the Eggs

• Place eggs in a saucepan and cover with cold water.

• Bring to a boil, then turn off the heat and cover for 10–12 minutes.

• Transfer to an ice bath for 5–10 minutes, then peel.

🧠 Pro Tip: Older eggs peel easier. Use eggs that are 5–7 days old if possible.

2️⃣ Chop and Mix

• Coarsely chop the hard-boiled eggs.

• In a medium bowl, combine eggs, mayonnaise, mustard, pickle, onion, salt, and pepper.

• Mix gently with a fork until fully combined but still chunky.

3️⃣ Assemble the Sandwich

• Toast your bread for added crunch and structure (optional but recommended).

• Layer lettuce on one slice, then spoon on a generous portion of egg salad.

• Top with the second slice of bread and press gently.

• Cut diagonally and serve immediately!

 Why You’ll Love This Egg Salad Recipe

• Quick and easy – ready in 15 minutes or less

• Meal-prep friendly – stays fresh in the fridge for 3–4 days

• Affordable ingredients – made with pantry staples

• Customizable – add avocado, bacon, herbs, or swap in Greek yogurt for mayo

• Perfect for lunch, brunch, or snacks

 Pro Tips for the Best Egg Salad

• Don’t over-mash the eggs — a bit of texture makes it more satisfying.

• Add fresh dill, parsley, or chives for herbal freshness.

• Want less mayo? Use half mayo, half Greek yogurt for a lighter version.

• For extra flavor, add a splash of pickle juice or a pinch of garlic powder.

 Serving Suggestions

Your egg salad sandwich pairs perfectly with:

• Potato chips or kettle chips for crunch

• A side salad or cup of soup for a full meal

• Pickles or sliced tomatoes on the side

• Croissants, pita, or wraps as a creative bread swap

• Lettuce cups for a low-carb, gluten-free version

 Final Thoughts: A Sandwich Worth Coming Back To

This Classic Egg Salad Sandwich is proof that simple doesn’t mean boring. With the perfect balance of creamy, tangy, and savory flavors, it’s a sandwich that satisfies every time — whether you’re packing lunch or hosting brunch.

Made with easy ingredients and tons of flavor, this is a recipe to keep in your weekly rotation and pass down for generations.

📌 Save it. Share it. Crave it. This egg salad sandwich recipe is your new lunchtime MVP!