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    Home » Recipes » Savoury

    Simple Egg Salad Sandwich

    Published: Dec 27, 2018 Modified: January 13, 2022 by NinaR

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    Jump to Recipe Print Recipe
    An intact sandwich on a white plate. Two eggs are in the background.

    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!

    A intact sandwich on a white plate.  Two eggs are in the background.

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    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

    Ingredients to make egg salad sandwich.

    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!

    Instructions for making egg salad sandwich.
    A cut in half sandwich on a white plate. One half of the sandwich is leaning up on the other half.

    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

    What goes good with egg salad?

    Great sides to an egg salad sandwich are potato chips, crudités (i.e. carrots, cucumbers, baby tomatoes, etc.), or a green salad.

    What can you put on a egg salad sandwich?

    Lettuce, tomato slices or cheese can be layered on the sandwich.

    How do you keep an egg salad sandwich from going soggy?

    Put a layer of lettuce between the sandwich filling and the bread slices.

    An intact sandwich on a white plate. Two eggs are in the background.

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    Let's Bake Together!

    Step-by-step instructions are all written in my recipe below. If you liked it, please rate me 5 ⭐⭐⭐⭐⭐!

    If you tried this recipe, be sure to tag me on Instagram. You can also find me on Facebook and Pinterest.

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    An intact sandwich on a white plate. Two eggs are in the background.

    Simple Egg Salad Sandwich

    Nina
    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!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine North American
    Servings 4 servings
    Calories 374 kcal

    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

    Click here to add your own private notes

    Nutrition

    Serving: 4gCalories: 374kcalCarbohydrates: 30gProtein: 16gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 286mgSodium: 672mgPotassium: 258mgFiber: 3gSugar: 5gVitamin A: 462IUVitamin C: 3mgCalcium: 126mgIron: 3mg
    Tried this recipe? Follow me on Instagram!Mention @ninakneadstobake or tag #ninakneadstobake!

    Recipe from Incredible Egg

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    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

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      Recipe Rating




    1. Lynn

      December 02, 2022 at 10:15 am

      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!

      Reply
      • Nina

        December 02, 2022 at 2:42 pm

        Hi Lynn! Those additions sound really good!

        Reply

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