The Egg Salad Sandwich is a timeless comfort food that never goes out of style. Rich, creamy, and full of flavor, it combines perfectly boiled eggs, smooth mayonnaise, and a touch of Dijon mustard for that subtle tang. Whether you’re making it for a quick lunch, an afternoon snack, or a picnic favorite, this simple sandwich always delivers pure satisfaction in every bite.
Crisp toasted bread meets a velvety egg filling — it’s a balance of texture and taste that feels both nostalgic and fresh. Add lettuce or a swipe of butter for an extra layer of indulgence.
🍳 Ingredient
- 6 hard-boiled eggs, peeled and chopped
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon chopped chives (plus extra for garnish)
- Salt and pepper to taste
- 4 slices whole-grain or sourdough bread, toasted
- Butter or lettuce leaves (optional)
👩🍳 Instructions
1. Cook the Eggs
Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce the heat and simmer for 9–12 minutes. Transfer the eggs to a bowl of cold water to stop the cooking process. Once cooled, peel and finely chop them.
2. Make the Egg Salad
In a medium bowl, combine the chopped eggs with mayonnaise, Dijon mustard, and lemon juice. Stir until creamy and smooth. Add the chopped chives, then season generously with salt and pepper. Mix gently until everything is well combined.
3. Toast the Bread
Toast the bread slices until golden brown and crisp. For a richer flavor, spread a thin layer of butter on one side of each slice — or keep it light with fresh lettuce leaves instead.
4. Assemble the Sandwich
Spread a generous amount of the egg salad mixture onto one slice of toast. Top with lettuce if desired, then add the second slice of bread. Press gently to hold everything together.
5. Garnish & Serve
Sprinkle with a few extra chives for a pop of color and freshness. Serve immediately and enjoy the creamy, tangy, satisfying flavor of this classic favorite!
🥄 How to Make It Perfect
- Mind the timing: Perfect hard-boiled eggs are key — avoid overcooking to prevent a dry, crumbly texture.
- Balance the flavors: The trio of mayonnaise, mustard, and lemon juice gives your egg salad its creamy, tangy base.
- Add variety: A pinch of paprika or a few drops of hot sauce can give your sandwich a little extra kick.
- Choose your bread wisely: Whole-grain and sourdough offer great structure and chewiness, while softer bread creates a lighter, classic tea-sandwich feel.
- Make it hearty: Add sliced avocado, arugula, or tomato for freshness and depth.
💡 Tips & Variations
- For lighter texture: Replace half the mayonnaise with Greek yogurt — it adds protein and a refreshing tang.
- Add crunch: Mix in finely chopped celery, cucumber, or pickles.
- Flavor boost: Spread a thin layer of mustard or relish on the bread before adding the egg salad.
- Serve it warm: For a gourmet twist, grill the sandwich like a panini until golden and slightly crisp on the outside.
- Party style: Cut into triangles or finger-sized bites for an elegant presentation at picnics or tea gatherings.
🧺 Storage & Make-Ahead Tips
You can prepare the egg salad up to 2 days in advance and store it in an airtight container in the refrigerator. Assemble the sandwiches just before serving to keep the bread from softening.
❤️ Conclusion
The Classic Egg Salad Sandwich is proof that simple ingredients can create something truly special. Creamy, tangy, and endlessly customizable, it’s perfect for any occasion — from a relaxed lunch to a charming picnic spread. With every bite, you’ll taste the comforting balance of tradition and freshness that makes this sandwich a timeless favorite.
