The best egg salad sandwiches that are so easy to make!
Egg salad is a summer classic and homemade is the best! Making your own egg salad is so easy! At its base it’s chopped hard boiled eggs and mayonnaise and you can add extra ingredients and flavours. I like to add finely chopped celery and onions, either green or red, along with chopped herbs like parsley. Dijon mustard is a must and then a touch of paprika in addition to salt and pepper and a splash of lemon juice for brightness. Egg salad is great as a side all by itself and it’s also good in sandwiches!
Egg Salad Sandwich
Prep Time:15 minutes Total Time:15 minutes Servings: 4
The best egg salad sandwiches that are so easy to make!
ingredients
- 6 hard boiled eggs, peeled and coarsely chopped
- 1 stalk celery, finely diced
- 2 green onions, finely sliced
- 1 tablespoon parsley, chopped
- 1/4 cup mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon paprika
- salt and pepper to taste
- 8 slices bread
- 4 leaves lettuce
directions
- Mix the eggs, celery, onions and parsley and mix in the mixture of the mayo, mustard, lemon juice, paprika, salt and pepper.
- Assemble the sandwiches and enjoy
Option: Replace some of the mayonnaise with greek yogurt or sour cream.
Option: Replace the green onion with red onion or sweet onion.
Option: Add chopped dill, or chives, or your favourite herbs to the egg salad.
Option: Add 1/2 cup diced grapes to the egg salad!
Option: Add you favourite sandwich fillers like sliced tomatoes, pickled red onions, cheese, etc.
Note: To boil eggs: Place the eggs in a large sauce pan, cover with water and bring to a boil, turn off the heat, cover and let sit for seven minutes before transferring the eggs to a large bowl filled with cold water and let cool.
Option: Replace the green onion with red onion or sweet onion.
Option: Add chopped dill, or chives, or your favourite herbs to the egg salad.
Option: Add 1/2 cup diced grapes to the egg salad!
Option: Add you favourite sandwich fillers like sliced tomatoes, pickled red onions, cheese, etc.
Note: To boil eggs: Place the eggs in a large sauce pan, cover with water and bring to a boil, turn off the heat, cover and let sit for seven minutes before transferring the eggs to a large bowl filled with cold water and let cool.
Nutrition Facts: Calories 354, Fat 19g (Saturated 4g, Trans 0), Cholesterol 229mg, Sodium 476mg, Carbs 30g (Fiber 2g, Sugars 4g), Protein 14g
Nutrition by: 
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Jenn Sutherland says
October 29, 2009 at 1:34 amI love egg salad – it's definitely a comfort food from my childhood, and a food of summer, when I would gather the warm eggs from the hens in the morning. And I still only seem to eat egg salad in the summertime, even though eggs are now a year-round staple. I also love to put some minced chives and capers in my egg salad. YUM.
Ninette says
October 29, 2009 at 2:08 amI love the bread you used with your egg salad. I bet it tasted great!
Jill says
October 29, 2009 at 2:24 amWonderful old standby sandwich filling…try some fresh dill in the mix next time, it's good!
Christina says
October 29, 2009 at 3:24 amyum yum yum! One of my favorites, but I always forget about it! Thanks for reminding me!
screwdestiny says
October 29, 2009 at 3:36 amI have fond memories of making egg salad with my mom when I was little. I'll always enjoy it.
Rosa's Yummy Yums says
October 29, 2009 at 3:54 amA really scrumptious looking sandwich! Yummy!
Cheers,
Rosa
Jenn says
October 29, 2009 at 4:11 amYou make the egg salad sandwich look so elegant. Love it!!!
Deborah says
October 29, 2009 at 4:52 amI love a good egg salad sandwich!!
James P. Walsh says
October 29, 2009 at 7:43 amI really like a good egg salad. We used to get egg salad sandwiches as children and they were a real treat. Brings back memories and makes me want to make some this week if I get the time.
What A Dish! says
October 29, 2009 at 9:40 amI LOVE egg salad, and hardly ever make it. Thanks for the reminder- yours looks delish- I love the toasted bread.
Homecooked says
October 29, 2009 at 10:13 amEven I have never tried making egg salad. Looks delicious.
Joanne says
October 29, 2009 at 10:14 amThere are so many common foods that my parents just never really made so I feel the same way as you Kevin! I can't wait to see how you doctor up egg salad.
Diana H says
October 29, 2009 at 11:50 amMy grandmother's favorite dish to bring to family summer gatherings was always egg salad. The in-laws like to add relish, but my husband and I don't care for it that way. We do add a little paprika though – probably because my grandmother came from Hungary.
Pam says
October 29, 2009 at 12:17 pmVery healthy looking…yum!
Enjoy!
OK Chick says
October 29, 2009 at 12:24 pmI plan to try it this weekend. Thanks for giving ingredient amounts for one sandwich. Most websites give you amounts for multiple sandwiches, which as a single person I don't need.
Christiane MB says
October 29, 2009 at 12:30 pmI always love to add finely minced sweet-sour pickles to my eggsalads. Chopped red onions are also a good bet. I love how the tangy pickleflavour balances the creamy mayo.
Lydia (The Perfect Pantry) says
October 29, 2009 at 12:32 pmI'm an egg salad purist: eggs, mayo, salt and pepper. Love your photo, which makes me crave some egg salad this morning!
Pam Hobbs says
October 29, 2009 at 12:51 pmI always make it the way my mother did with mayo and chopped green olives with pimentos and a little black pepper. Its just not egg salad with out the olives. I think that will be my lunch today!
Maria says
October 29, 2009 at 1:15 pmI love a good sandwich and this is definitely one of my favorites. I basically have it once, maybe twice a year, but I too have never made it myself. My mom is usually the one whipping up a batch. I like the addition of the celery and onion as that crunch and freshness make this sandwich all the better.
mirtilla says
October 29, 2009 at 1:44 pmChe buono!
Jennie says
October 29, 2009 at 1:57 pmThis is one good looking sandwich!! I love egg salad. I like mine with some mustard cress on top.
Spryte says
October 29, 2009 at 2:08 pmI LOVE egg salad sammies!! I had been making them plain for years and just recently tried curried… YUM!
Chris (Pantry Raid) says
October 29, 2009 at 3:21 pmI love curry in my egg salad lately.
And if you haven't had a fried egg sandwich, you should have one of those too. 🙂
Té la mà Maria - Reus says
October 29, 2009 at 4:40 pmvery good blog, congratulations
regard from Reus Catalonia
thank you
teresa says
October 29, 2009 at 5:02 pmmmmm, i don't have this near enough, but i love it!
Erica says
October 29, 2009 at 5:13 pmI love egg salad too, but not with the eggs mashed. It is really good if you cut the eggs in slices or chunks. This usually also means cutting down a bit on the mayo, but if you like egg salad you should try it this way.
Deseree says
October 29, 2009 at 5:53 pmLovely egg salad. I am a huge fan of egg salad myself. I am usually pretty basic because I love the simple egg, yellow mustard, mayo and garlic powder mixture but this looks delicious. I'll have to give it a try.
Beth says
October 29, 2009 at 5:56 pmI also cut the egg whites into chunks and just mash the yolks to mix with mayo for the binding. I almost always add curry to my egg salad. If do you try that, you could also toss in a few dried cranberries. It complements the curry flavor nicely.
George Gaston says
October 29, 2009 at 6:02 pmKevin, an egg salad sandwich is usually my 'turn-to' lunch when there seems to be nothing else. But yours looks amazing and I think your idea of a touch of curry would really take a normal egg salad to another level. I'll definitely try some next time. Thanks…
Adrianna from A Cozy Kitchen says
October 29, 2009 at 6:49 pmIn college, the only thing I dared eating from the cafeteria was the egg salad. For an entire year the only thing I had at lunch were two egg salad sandwiches with a glass of water. Unfortunately for me, the sandwiches I put together looked no way near as good as this! If only they had bacon!
Elra says
October 29, 2009 at 8:29 pmSimply delicious!
The Duo Dishes says
October 29, 2009 at 8:44 pmSo homey. 🙂 Egg salad is a good old school fix.
Anonymous says
October 29, 2009 at 8:59 pmYou tickle me….your palate is always thinking. :-))
Cooking-Gallery says
October 29, 2009 at 9:49 pmI used to buy egg salad sandwich regularly from my high school canteen…This brings back memory :)!
Vivian says
October 29, 2009 at 10:24 pmHey Kevin, (nice to know you through the Halloween neighbourhood posts…great collaborative idea!)
How about using hummus as a binder instead of mayo? Maybe not so pretty but tasty,I'd assum, and really healthy.
DaniJo says
October 29, 2009 at 11:30 pmOh, your sandwich looks delicious. I love celery and onion for the crunch like Maria. I use one of those mushroom slicers to cut the eggs (and turn the egss & cut again)-I don't mash them. Your toasted bread looks yummy! I like it on toast or just two slices of fresh bread.
Acai says
October 30, 2009 at 1:01 amI love it !
Great.
Anonymous says
October 30, 2009 at 8:17 amGosh, such a beautiful classic sandwich and so yummy looking!
Anonymous says
October 30, 2009 at 10:40 amI love this stuff (here in the UK it seems more common to call it 'egg mayo', but the concept of egg + mayo is the same of course). Things I like to add to my egg mayo sandwiches (but not all at once of course!):
– bacon or ham
– cress
– blue cheese, in small bits, mixed into the mayo and egg
– curry spices in the mayo, perhaps with sultanas or a bit of mango chutney
– shredded cooked chicken or pork
– cucumber
Amanda says
October 30, 2009 at 11:29 amMmmmm can I have a bite?? That looks delicious!
kimberly says
October 31, 2009 at 12:22 amEw, why does everyone put mustard in their egg salad sandwiches? I've never even heard of doing that until I moved to California.
Growing up, we used to put a teaspoon of apple cider vinegar in it, for a wonderful tang. Yum!
James says
November 1, 2009 at 5:51 pmRoasted salmon/ gravadlax & egg mayo combo – there's one to try…..
…. smoked salmon & egg too.
pastry studio says
November 1, 2009 at 6:03 pmThough I rarely eat sandwiches, it would be nearly impossible for me to pass up an egg salad that looked like yours in the beautiful photo! And I love your fantastic idea for the BELT. As you say, so simple but extraordinarily delicious.
Culinary Cory says
November 2, 2009 at 1:33 amI haven't had an egg salad sandwich is such a long time. I just might have that for lunch tomorrow. How fun.
Anonymous says
November 2, 2009 at 8:53 pmI definitely agree on adding curry. Curried egg salad (and curried tuna salad) are both wonderful. A great addition to curried salads is fruit. It adds a great sweet-tart flavor to to counter the rich, spiced savoriness. I use either raisins, currants or dried, sweetened cranberries and nuts are good to add, too.
🙂
My name is Lee! says
April 4, 2010 at 9:45 amAdd halves of pimento stuffed green olives. Awesome!