Classic Egg Salad for Sandwiches

Once you learn how to make classic egg salad for sandwiches, you can whip up a quick meal that’s just as good as any restaurant egg salad.

There are many variations of egg salad (like my single-serve lightened-up egg salad and chive and dill egg salad), so consider this post your ultimate guide to making egg salad. I’ll cover the basics of egg salad and offer lots of substitutions and suggestions to make it great.

For a classic egg salad for sandwiches, you’ll need hard-boiled eggs, mayonnaise (or Veganaise), Dijon mustard, and (optionally) some onion, celery, and perhaps some herbs.

Making an egg salad sandwich is perfect for days when you crave something comforting and filling. It’s delicious, nutritious, and pairs well with just about anything. Basically, it’s a huge win on all fronts.

If your eggs aren’t cooked just yet, no problem. It will take a few extra minutes but you can still make an egg salad sandwich pretty quickly. Check out my post on how to make Perfect Easy-to-Peel Hard Boiled Eggs or these Easy Instant Pot Hard-Boiled Eggs, then meet me back here.

Hard-boiled eggs will keep up to 5 days (unpeeled) in your refrigerator, so I like to hard-boil a few eggs for the week on Sundays to have them on hand.

Classic Egg Salad Ingredients

This recipe is incredibly easy to throw together. All you need is a few staple ingredients:

• Hard-Boiled Eggs. Use the best eggs you can afford. Making hard-boiled eggs will only take you 20-30 minutes on the stovetop or in an Instant Pot (13 minutes to cook, 10 to shock in the ice bath to make the shells fall off). You can even grab some already-cooked hard-boiled eggs at most grocery stores.
• Mayo or Vegenaise. Mayonnaise gives egg salad that signature creaminess, however, be careful not to use too much! Because mayo has high water content, the water will separate from the oil. To prevent your egg salad from becoming runny, don’t over use the mayo. You can also use plain Greek yogurt or a combination of mayo and plain yogurt to make the dressing for your egg salad.
• Mustard. I think the best-ever egg salad is made with smooth and tangy Dijon mustard. However, feel free to switch it up if you’d like. Note that honey mustard will make the dish sweeter if that’s what you’re aiming for, and spicy brown mustard will give it a bit of a kick. You can even use a grainy, country-style mustard if you’re into the texture, or plain ol’ yellow mustard if that’s what you like. I buy my Dijon and other pantry staples on Thrive Market at the best prices—here’s my partner link for 40% off your first order if you need it.
• Onion and Celery. These veggies are terrific for adding flavor, texture and crunch to your egg salad, which I would say is a must. I like the mild oniony taste of green onion here, but red or white onions or even shallots can also be subbed if that’s what you have. Any onion works. I like the crunch of celery in my egg salad, but if you don’t have any on hand it’s ok to leave out.
• Splash of liquid: Fresh lemon juice, vinegar, or pickle juice will add a wonderful flavor and help thin out the dressing to achieve a creamy consistency without adding more mayo (and it won’t make it watery; it’s the water and oil separating in the mayo that might turn watery while it sits). Remember that a little goes a long way when thinning out your egg salad’s consistency. Mix a teaspoon or two into the mayo and mustard mixture.
• Fresh herbs (optional and recommended). Fresh dill has a bright, herbaceous flavor that pairs terrifically with eggs. I love dill and always have some in my fridge. It really makes the dish. You can skip it or use dried if you prefer.
• Salt and pepper. I like to let the natural flavors of this dish shine on their own by enhancing them with just a bit of salt and pepper. However, feel free to add a pinch of paprika for a little something extra.

How to Make The Best Egg Salad

As long as you have your hard-boiled eggs ready to go, you can make an easy egg salad that’s perfect for sandwiches in four simple steps:

Lately, I’ve been using the wire rack method to make egg salad super quick and easy (watch the video on this page to see it in action!). Restaurants use this method to chop a bunch of eggs quickly, and it’s brilliant. The wire rack can go in the dishwasher, making it easy to clean up.

1. Mix all ingredients except the egg salad in a bowl.
2. Place the wire rack on top, push the peeled hard-boiled eggs through, and mix it all together.

If you don’t have a wire rack to chop the eggs quickly, use this method instead:

1. Slice the hard-boiled eggs open and put the yellow yolks into a bowl. Then, chop the whites into ½ inch pieces.
2. In a small bowl, mash the yolks with the lemon juice (or pickle juice or vinegar), mayonnaise (or Greek yogurt or Vegenaise), and Dijon mustard until well-combined. Then, add ¼ teaspoon of sea salt (or Kosher salt) and a few spins of freshly ground pepper.
3. Add the chopped egg whites, onion, celery, and dill, then stir to combine. Adjust the salt and pepper as needed. If you happen to have some chives on hand go ahead and chop some up and toss them in.
4. Serve atop toasted, whole-grain bread or with your favorite crackers.

Tips For Making The Best-Ever Egg Salad

Who doesn’t want to be an egg salad pro? The good news is that it’s unbelievably easy. To make the best-ever egg salad, all you have to do is incorporate these tips:

• Use quality eggs. Like all recipes, the quality of the individual ingredient determines the final outcome. Buy the best quality eggs you can afford, and be sure to check out my tips to make sure your hard-boiled eggs are easy to peel.
• Add some crunch. No one likes an overly creamy—on the verge of soggy—egg salad. That’s why I always recommend adding some texture to the mix. While adding fresh veggies like celery and green onions helps, you should also be careful not to overly mash your eggs. When it comes to egg salad, I always say the chunkier the better. It’s a salad, not a spread!
• Use fresh herbs. Dill adds a bright, oniony flavor that freshens up this recipe. You can also toss some fresh chives or parsley in the mix if you have them available. My favorite herby egg salad is my Chive and Dill Egg Salad recipe.
• Grate the egg instead of chopping it. What?! I know—this cool method to make grated egg toast has gone viral on social media platforms. It’s a fun way to mix things up and is basically a deconstructed egg salad recipe.
• Add a dash of hot sauce. While not traditional, it’s delicious. I like to add about 1/4 teaspoon of Sriracha to give my egg salad a kick.
• Need to make one single serving? Check out my Single-Serve Lightened-Up Egg Salad here.

Ingredient Swaps

This 10-Minute Egg Salad is a super basic recipe that is easy to customize. Here are some of my favorite ways to switch up this recipe:

• Swap for plain Greek yogurt. Not a fan of mayo? No problem! Swapping mayonnaise for plain Greek yogurt will achieve that same creamy consistency, with added protein and a little extra tang.
• Swap for avocado. You can also swap the mayo for mashed-up avocado for a delicious alternative. Simply eliminate the mayo and use 1/2 of a small or 1/4 of a large avocado mashed up with the egg yolk. The liquid (lemon juice, vinegar, or pickle juice) will help thin it out.
• Switch up your veggies. While finely chopped celery and green onions are my go-to veggies, adding black olives and cherry tomatoes will give this dish a Greek-inspired flair. You could also try adding jicama, sweet bell pepper, or spicy jalapenos. Have fun with it!
• Add pickle relish or juice. If you’re a pickle lover like me, adding a splash of pickle juice, regular pickle relish, or sweet pickle relish will enhance the flavors of this dish.
• Make it gourmet with truffle salt. Use lemon juice as the liquid and a dash of truffle salt for a wow factor.
• Want to go full decadence? Grab a slice of cooked bacon, chop it up, then mix it in. It’s not a health food, but it’s quite tasty.

More Ways to Serve Classic Egg Salad

Looking for the best ways to enjoy egg salad? Here are some of my favorite ways to serve this dish:

• On sandwiches. Egg salad sandwiches are deli classics for a reason. Slather this quick egg salad atop toasted, whole grain bread and top it off with sliced tomatoes, dill pickles, red onion, fresh spinach, and crumbled feta cheese. Voila! Lunch is served.
• In lettuce cups. I like to buy big romaine leaves or use butter lettuce cups for a great egg salad lettuce wrap when I want to take it easy on the bread.
• With crackers or pita bread. You can also enjoy egg salad as a dip. I love serving this egg salad recipe with a bowl of crackers, pita bread, sliced celery sticks, radishes, and red pepper slices for a healthy afternoon snack or appetizer.
• Avocado toast. Now, don’t knock this until you try it. 10-Minute Egg Salad is the perfect protein-packed dish to top off your favorite Smashed Avocado Toast recipe.
• Egg salad makes a wonderful appetizer. Slice up and toast a baguette and arrange it on a plate. Top with egg salad and finish the plate with a big sprinkle of dill. (You could, of course, make deviled eggs, too.)

Storage

Egg salad can be stored in an airtight container (bowl with a lid, plastic bag) for up to 3 days. I find it best the day it’s made.

While you can freeze egg salad, I don’t recommend it. When you freeze something that has mayo in it, the water and oil in the mayo will almost always separate as it thaws.

Enjoy!

Print

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Description

Once you learn how to make egg salad you’ll always have an easy meal a few minutes away. If you already have hard-boiled eggs it takes just 10 minutes and is easy to make and beyond satisfying. Serve it on toasted bread for a healthy lunch or serve it alongside crackers for the perfect appetizer.

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Wire rack method:

1. 1. Mix all ingredients except the egg salad in a bowl.

1. 1. Place the wire rack on top and push the peeled hard-boiled eggs through, then mix it all together.

Chopping Method

1. Slice the hard-boiled eggs open and put the yellow yolks into a small bowl. Then, chop the whites into ½ inch pieces.
2. In the small bowl, mash the yolks with the liquid, mayonnaise (or Vegenaise), and Dijon mustard until well-combined. Then, add ¼ teaspoon of sea salt (or Kosher salt) and a few spins of freshly ground pepper.
3. Add the onion, celery, and dill, then stir to combine. Add the chopped egg whites and fold them into the yellow mixture. Adjust the salt and pepper as needed.
4. Serve on your favorite bread (we like to toast it first) or with your favorite crackers. This egg salad recipe is also great on top of an English muffin or served in lettuce wraps.

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Notes

• You can store prepared egg salad in a closed container in the refrigerator up to 3 days.
• Optional ingredient: add 1/4 teaspoon of Sriracha hot sauce, more or less to taste if desired

More Egg Recipes You’ll Love

Like this easy egg salad recipe? Here are some more egg-based recipes that you’re going to love: