Go Back
Homemade Egg Salad Sandwich Recipe photo
Print Recipe Save it for later

Egg Salad Sandwich Recipe

This Egg Salad Sandwich Recipe is quick, creamy, and packed with fresh flavors—perfect for an easy lunch or picnic treat!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Lunch
Cuisine: American
Keyword: Easy, Egg Salad, Picnic, Quick, Sandwich
Servings: 4 servings

Ingredients

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 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 use juice and zest
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 2 tablespoons finely chopped fresh dill optional
  • 1/8 teaspoon celery seed optional
  • bread for serving; choose your favorite type
  • softened butter optional, for spreading on the bread
  • lettuce for serving

Instructions

  • In a pot, place the 6 large eggs and cover them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 10-12 minutes to hard-boil the eggs.
  • Transfer the cooked eggs to a bowl of ice water. Let them cool for at least 5 minutes. Gently tap each egg on a hard surface and peel off the shell. Rinse the eggs under cold water to remove any shell pieces.
  • In a mixing bowl, use a fork to mash the peeled eggs until your desired consistency, chunky or smooth. Add mayonnaise, Dijon mustard, olive oil, lemon juice and zest, paprika, garlic powder, salt, and pepper. Mix well to combine.
  • Fold in the finely diced celery, chopped green onions, parsley, and dill if using. Stir gently until all ingredients are evenly distributed. Taste and adjust seasoning with additional salt and pepper as needed.
  • Spread softened butter on slices of your favorite bread if desired. Add a generous scoop of the egg salad mixture and top with fresh lettuce. Place another slice of bread on top to complete your sandwich.
  • Cut sandwiches in half for easy eating. Serve immediately or refrigerate until ready to serve. Enjoy your delightful egg salad sandwiches with a side of chips or a light salad!

Equipment

  • Pot
  • Mixing Bowl
  • Fork
  • Knife
  • Spatula
  • Serving Platter

Notes

  • Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
  • Substitute mayonnaise with Greek yogurt for a lighter version.
  • Use gluten-free bread to make this recipe gluten-free.
  • Try different herbs like cilantro or basil for unique flavor variations.