Looking for a classic and simple egg salad sandwich recipe? This one is it! This recipe is quick, easy and makes the best egg salad sandwich!
Simple is sometimes best
This simple egg salad sandwich recipe is one of my favourite's for a quick, tasty meal. The filling does not take very much time at all to make and can easily be made the day ahead and stored covered in the refrigerator.
This recipe is very versatile. Serve it on toasted rustic bread, on slices of soft baguette, in a pita, or between two slices of sandwich bread.
Ingredients
Ingredient notes
- Sandwich bread - Use whichever kind you like best: whole grain, white, brown, rye...just make sure that the bread is soft to accompany this soft filling.
- Mustard - Yellow mustard works best.
- Lemon - Use fresh lemon juice for best tasting results.
Instructions
Mash hard boiled eggs with a potato masher in a medium bowl. Add lemon juice, mayonnaise, mustard, salt, pepper, celery and onion, and mix to combine.
Cover and refrigerate the egg salad filling so the flavours can develop, and so it cools, about 1 hour.
Serve between slices of bread. Leftovers can be kept refrigerated for up to 3 days.
For more step by step photos and instructions, view my web story for this recipe!
Expert tips
- Use fresh lemon juice. I don't recommend leaving lemon juice out either. It brings a brightness to the egg salad.
- Use whichever type of sandwich bread you prefer. Some recommended ones: multigrain, white, brown, rye. Just make sure to pick a soft bread. If the bread is too hard, the filling will squeeze out the sides.
- Hard boil eggs the day before to make this recipe quicker to make.
FAQs
Great sides to an egg salad sandwich are potato chips, crudités (i.e. carrots, cucumbers, baby tomatoes, etc.), or a green salad.
Lettuce, tomato slices or cheese can be layered on the sandwich.
Put a layer of lettuce between the sandwich filling and the bread slices.
Related recipes
📋 Recipe
Simple Egg Salad Sandwich
Ingredients
- 6 large eggs hard boiled and peeled
- 1 tablespoon lemon juice
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup celery finely chopped
- ¼ cup onion finely chopped
- 8 slices sandwich bread
Instructions
- Mash eggs with a potato masher in a medium bowl. Add lemon juice, mayonnaise, mustard, salt, pepper, celery, and onion. Mix to combine.
- Cover and refrigerate to allow flavours to develop, and to cool filling, about 1 hour.
- Serve between slices of bread. Leftovers can be kept refrigerated for up to 3 days.
Notes
- Use fresh lemon juice. I don't recommend leaving lemon juice out either. It brings a brightness to the egg salad.
- Use whichever type of sandwich bread you prefer. Some recommended ones: multigrain, white, brown, rye. Just make sure to pick a soft bread. If the bread is too hard, the filling will squeeze out the sides.
- Hard boil eggs the day before to make this recipe quicker to make.
YOUR OWN NOTES
Nutrition
Recipe from Incredible Egg
Lynn
I think this sounds delicious. My mother would also put a little chopped cucumber and green pepper in hers. I love love love egg salad!
Nina
Hi Lynn! Those additions sound really good!