Sometimes, the simplest recipes are the most satisfying—and this Classic Egg Salad Sandwich is proof. With creamy chopped eggs, a hint of Dijon mustard, a splash of lemon, and a sprinkle of fresh chives, it’s everything you want in a quick, easy, and comforting bite.
Whether you’re packing a lunchbox, prepping a lazy brunch, or planning a spring picnic, this sandwich delivers big flavor with minimal effort.
Why I Love This Recipe
Egg salad is the kind of dish that always hits the spot. It’s protein-packed, versatile, and endlessly customizable. The balance of tangy mustard and bright lemon juice cuts through the richness, while chives give it a subtle oniony bite without overwhelming the creamy texture.
It’s a go-to recipe that’s just as good on toasted bread with crisp lettuce as it is on crackers, croissants, or lettuce wraps.
Ingredients
For the Egg Salad:
- 6 hard-boiled eggs, peeled and chopped
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon chopped chives (plus more for garnish)
- Salt and pepper, to taste
For the Sandwich:
- 4 slices of bread (white, wheat, sourdough, or your favorite)
- Lettuce, tomato, and/or spinach (optional)
Swaps and Notes
- Mayo Alternative: Try Greek yogurt or mashed avocado for a lighter version.
- Add-ins: Celery, dill, paprika, or even a dash of hot sauce can add a fun twist.
- Bread Options: Croissants, pita pockets, or bagels all work beautifully.
- No bread? Serve on a bed of greens or in lettuce cups for a low-carb option.
Step-by-Step Instructions
🔹 Step 1: Make the Egg Salad
- In a medium bowl, combine chopped hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, and chopped chives.
- Mix well until fully combined and creamy.
- Season with salt and pepper to taste.
🔹 Step 2: Assemble the Sandwich
- Lay out 4 slices of bread on a clean surface.
- Spread a generous layer of egg salad onto two slices.
- Top with lettuce, tomato, or spinach if using.
- Close the sandwich with the remaining bread slices.
🔹 Step 3: Serve and Enjoy
- Cut the sandwiches in half or into quarters.
- Serve immediately and enjoy, or wrap and chill for later.
Tips for Success
- Cool your eggs fully before mixing to prevent a watery salad.
- Use a fork or pastry cutter to mash the eggs to your desired consistency.
- Toast your bread for extra crunch and a more satisfying texture.
Serving Suggestions and Pairings
Enjoy this egg salad sandwich with:
- Fresh fruit or a small green salad
- Chips, pickles, or soup on the side
- Blueberry Lemonade – bright and tart to balance the creaminess
- One-Pan Breakfast Bake – for brunch-style pairing
- Easy Coconut Macaroons – light dessert to finish
- Chocolate Chip Cookie Dough Brownie Bombs – if you want to go all out
Storage and Leftovers
- Fridge: Store leftover egg salad in an airtight container for up to 3 days.
- Make Ahead: Great for meal prep! Assemble sandwiches fresh to keep the bread from getting soggy.
- Pro Tip: Add lettuce between the salad and bread to act as a moisture barrier.
More Recipes You’ll Love
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Final Thoughts
This Classic Egg Salad Sandwich is simple, satisfying, and endlessly reliable. It’s a creamy, tangy favorite you can whip up anytime with pantry staples and just a handful of ingredients. Perfect for lunchboxes, brunch trays, or meal-prep rotation, this sandwich is a timeless favorite that never goes out of style.
Tried it? Tag @chefmaniac and show off your egg salad game—we’d love to see it stacked and ready! 🥪🍳💛
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