Egg Salad Sandwich Recipe is bright, fresh, and packed with flavor. Whether piled onto bread, wrapped in a pita, or served with crackers, it’s always a hit.
author’s note
This Fresh Egg Salad Recipe Took Over My Lunches!
Once I perfected hard-boiled eggs, I knew it was time to create the ultimate Egg Salad.
After lots of testing, I finally landed on the version that checked every box. I wanted it creamy but not heavy, fresh but still classic, and packed with enough flavor that you’d actually crave it.
It’s quick, budget-friendly, and incredibly satisfying. The kind of lunch that feels simple but still really hits the spot. And the best part? The whole family loves it.
For years I only made egg salad after Easter when the fridge was full of leftover hard-boiled eggs. But once I nailed the perfect balance of flavors, that changed quickly. Now I make hard-boiled eggs just so I can make this recipe.
This Egg Salad Sandwich Recipe officially moved from “once-a-year leftovers” to something I keep on repeat all year long.
Ingredients
Here’s what you need to make this Egg Salad Sandwich Recipe:
| Ingredient | Swap or Tip |
|---|---|
| Eggs | Steam eggs instead of boiling for easier peeling. |
| Mayo | Greek yogurt can replace part of the mayo for a lighter option. |
| Celery | Finely diced cucumber works in a pinch. |
| Fresh Herbs | Green onions can replace chives. |
| Dijon Mustard | This is not yellow mustard! |
| Lemon | A splash of vinegar works if needed. |
Quick Tip
I love using this microplane for zesting the lemon and then a citrus juicer for juicing it.
Hard-Boiling Eggs
To make hard-boiled eggs, I steam them, then chill them in an ice bath. A steamer basket makes it easy. I use mine all the time for veggies, No-Mayo Potato Salad, and Tuna Nicoise Salad.
No steamer? You can make one with a plate and crumpled foil!
Tips For Making Egg Salad Sandwich Recipe
- Use good eggs: Better eggs mean better flavor. Farm-fresh is best if you can get them!
- Load up on herbs: Fresh herbs add brightness. Green onions or chives, parsley, and dill work great.
- Dice, don’t mash: A chunkier texture makes the salad more satisfying.
- Don’t skimp on salt: Eggs need salt—Egg Salad is no exception!
Quick Tip
Here’s my favorite shortcut for dicing eggs: Place a wire cooling rack over a bowl and press the eggs through it. Quick, easy, and no mess!
Chelsea’s Recipe Tip
My Favorite Ways To Eat This Egg Salad Sandwich Recipe
- Bread & Wraps: Serve on bread, croissants, bagels, or in a pita or wrap.
- Crackers & Chips: Scoop it up with crackers, pita chips, or tortilla chips.
- Fresh Veggies: Try cucumber slices, bell pepper strips, or check out this Avocado Egg Salad.
- Side Salads: Pair with a cucumber salad or fruit salad.
- Potatoes: Serve alongside crispy roasted potatoes or sweet potato fries.
- Pickles & Olives: Add some tang with pickles, pickled onions, and olives.
Storage
Store egg salad in an airtight container in the fridge for 3–5 days. Stir before serving and adjust seasoning if needed. Don’t freeze—the texture won’t hold up.
More Delicious Sandwich Recipes:
Egg Salad Sandwich Recipe
Video
Equipment
- Steamer insert see note 1
Ingredients
- 6 large eggs see note 2
- 1/4 cup mayo see note 3
- 1/3 cup finely diced celery
- 1/4 cup finely chopped green onions or 2 tablespoons chives
- 1-1/2 tablespoons finely chopped fresh parsley
- 2 teaspoons Dijon-style mustard
- 1 teaspoon olive oil
- 1 large lemon
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper
- 2 tablespoons finely chopped fresh dill optional
- 1/8 teaspoon celery seed optional
- Bread for serving
- Softened butter for serving, optional
- Lettuce for serving
Instructions
- Add 1 inch of water to a large pot and place a steamer insert inside. Cover and bring to a boil over high heat. Once boiling, add eggs to the steamer basket, cover, and steam for 13 minutes.
- Fill a large bowl with cold water and 15 ice cubes. Immediately transfer the eggs to the ice bath and let them cool for a full 15 minutes. Once cooled, gently tap to crack the shells and peel under cold running water, starting at the wider end where an air pocket usually forms.
- Once peeled, pat the eggs dry and dice them into ¼-inch pieces. Shortcut: Place a wire cooling rack over a bowl and press the eggs through it.
- In a bowl, whisk together mayo, celery, green onions (or chives), parsley, Dijon, olive oil, paprika, garlic powder, ¼ tsp lemon zest, and 2 tsp lemon juice. Add dill and celery seed if using. Season with salt and pepper (I use ¼ tsp salt and ⅛ tsp pepper).
- Add the diced eggs to the dressing and gently mix to coat. Taste and adjust seasoning as needed.
- Lightly butter the bread, add lettuce, and layer on the egg salad. Enjoy immediately or refrigerate until ready to serve. If refrigerating, stir before serving and adjust seasoning if needed.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Prachtig en verfrissende Lentesalade, smaakexplosie van verse kruiden hardgekookte eieren in Griekse Yoghurt 0% als alternatief voor de mayo.
Dank!
Thank you Esh!
Sounds good will give it a try.
Yay! Enjoy!
Sooo delicious and easy.
Yay! I’m so happy to hear this! Thanks Alannah!
I have made this egg salad few times. First time I used 2 T. ‘dill relish’ from jar. But I measured everything else. BUT egg salad was very soupy within 2 hours. why? Should I have drained juice off relish ? HELP PLEASE.
Yes this recipe doesn’t call for relish, it’s calling for fresh dill! I hope that helps!
I’m Chelseas sister and I first tried this at her house and couldn’t stop thinking about it until I finally made it, and it’s just truly the best egg salad you’ll ever try! Obsessed! So are my toddlers!
Cant wait to make this soon for me can i use vegan mayo and skip lettuce as am not a big fan of lettuce i never had egg salad before perfect for my after office meals love your recipes as always brightens up my day everyday after work
You absolutely can! Thanks so much Ramya, your comments brighten mine! 🙂