This Egg Salad Sandwich is made with a handful of simple inexpensive ingredients and is so easy to make! Use up your hard boiled Easter eggs for lunch in this sandwich!
Crack open those colored hard boiled eggs and make an Egg Salad Sandwich! This is definitely a spring time favorite in our home! For more spring time recipes, check out Rhubarb Pie, Quick and Easy Steamed Asparagus, and Creamy Lemon Asparagus Pasta.
Egg Salad Sandwiches
Hard Boiled Egg Salad Sandwiches are a classic! They’re so simple yet so delicious and quite easy to throw together. It’s also a bonus that they are so inexpensive and filled with protein. Make this sandwich for you next lunch whether it be at home or to take to work or on a picnic!
Ingredients for Egg Salad:
- Hard Boiled Eggs– Follow my recipe linked for perfectly cooked hard boiled eggs!
- Mayonnaise– This pretty much makes up the dressing for this salad so it’s important to use good quality mayonnaise. I recommend Hellmann’s either full fat or the olive oil variety.
- Dijon Mustard– Only a little is needed to add a slightly tangy flavor.
- Salt & Pepper– Use fresh cracked pepper for best flavor and season to taste.
- Lettuce– Green leaf lettuce works best for sandwiches. Not only is it pretty with those frilly edges but it also adds a crisp fresh flavor and texture.
- Bread– I think a good hearty bread tastes amazing with this egg salad. I use Dave’s Killer Bread.
How to make Egg Salad:
Time needed: 10 minutes.
- Chop Eggs
Chop up peeled eggs with a knife or an egg slicer.
Place eggs, mayonnaise, mustard, salt and pepper in a bowl and mix gently until evenly combined.
Assemble sandwiches by placing ~1/4 of the egg salad on a piece of bread with lettuce and top with another slice of bread. Slice and serve!
- Store Leftovers
Store leftover egg salad in an airtight container in the fridge for up to 2 days.
Egg salad is good simple but I can appreciate a sophisticated more elaborate version if time allows. Try adding some fresh dill, chives, relish, or celery.
If the hard boiled eggs are over cooked, the yolk gets more dry and may require an extra tablespoon of mayonnaise.
I like to cut down on the fat content by using Olive Oil Mayonnaise which doesn’t alter the flavor and texture of the salad. Light mayo works too, I just don’t like the flavor as much. Some mash up a ripe avocado and use that in place but that greatly effects the flavor. Ya know, some great tasting things are going to be high in fat and that’s okay! Enjoy!
TOOLS USED TO MAKE THIS EGG SALAD:
- Egg, Mushroom, Strawberry Slicer– This is most similar to the slicer I use for hardboiled eggs. It’s also great for mushrooms and strawberries. For eggs, I push the egg through a second time to slice it into smaller pieces. This egg slicer can also cut the egg into wedges.
- Stainless Steel Measuring Cups– I love these measuring cups! They’re sturdy, pretty and it has every size measuring cup and spoon! I can’t stand sets that don’t come with 2/3 and 3/4 cups.
LOOKING FOR MORE LUNCH RECIPES? CHECK OUT THESE:
- Amazing Chicken Salad Sandwich
- Slow Cooker French Dip Sandwiches
- Fish Po Boy Sandwich
- Greek Chicken Gyros with Tzatziki Sauce
- Easy Chicken Quesadillas
Egg Salad Sandwich
- 8 large hard boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 1/2 teaspoons dijon mustard
- 1/4 teaspoon salt
- fresh cracked pepper
- Green leaf lettuce
- Place eggs, mayonnaise, mustard, salt and pepper in a bowl and mix gently until evenly combined.
- Assemble sandwiches by placing ~1/4 of the egg salad on a piece of bread with lettuce and top with another slice of bread. Slice and serve!
- Store leftover egg salad in an airtight container in the fridge for up to 2 days.