If you’re craving a quick, comforting lunch that doesn’t skimp on flavour, this classic Egg Salad Sandwich is the perfect recipe. It’s creamy, tangy, protein-packed, and comes together in minutes.
Made with a delicious blend of chopped hard boiled eggs, mayonnaise, Greek yogurt, Dijon mustard, lemon, smoked paprika, chives, and the irresistible crunch of finely chopped pickles, this egg salad is anything but ordinary.
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What Is Egg Salad?
An egg salad sandwich is a classic sandwich made by mixing chopped hard-boiled eggs with a creamy binder, most often mayonnaise, and simple seasonings, then spreading the mixture between slices of bread, or sometimes in a roll or croissant.
Before sandwiches were common, chopped eggs mixed with oil or mayonnaise were served as a salad in Europe. The British dish “egg mayonnaise” is essentially egg salad without the bread.
The egg salad sandwich only became widespread after mayonnaise was popularized in the mid-1800s. Once mayo became commercially available, egg salad became easier to make consistently at home and in restaurants.
The sandwiches became popular in the late 19th and early 20th centuries, when factory workers needed portable lunches, affordable protein and a meal that didn’t require reheating.
By the 1920s–1940s, egg salad sandwiches were standard fare in American diners and tea rooms, alongside tuna salad and chicken salad sandwiches.
Egg salad sandwiches were especially associated with women’s luncheon menus in the early 20th century, often served crustless or cut into triangles for afternoon tea.
Why You’ll Love This Easy Egg Salad
- Bright & tangy: Fresh lemon juice and zest add zing.
- Perfectly creamy: A mix of mayo + Greek yogurt keeps it light yet rich.
- A hint of smoky flavour: Smoked paprika upgrades the taste profile.
- Crunch in every bite: Bread-and-butter pickles and diced onion add texture.
- Versatile: Spread it on crackers or schemer it between two slices of bread to make a sandwich.
How To Make Egg Salad
- Prepare the eggs: Peel and roughly chop your hard-boiled eggs. We like to use an egg slicer for ease.
- Make the dressing: In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, lemon zest, smoked paprika, salt, and pepper.
- Combine: Add the chopped eggs, onion, chives, and diced pickles to the bowl. Stir gently until everything is well coated.
- Taste & adjust: Add more lemon, paprika, or salt to suit your flavour preferences.
- Chill: Let the salad rest in the fridge for 20–30 minutes to deepen the flavours before serving.
How To Make Hard Boiled Eggs
If you want perfect hard-boiled eggs every time: firm whites, creamy yolks (or fully set, your choice), no green ring, and shells that peel easily, here are our top tips:
- Use old eggs: Slightly older eggs 7 to 10 days old, are easier to peel. New eggs often cling to their shells because the pH of the white is lower, which makes the membrane stick to the shell.
- Let eggs warm up before cooking: Take eggs out of the fridge about 20–30 minutes ahead of boiling. Bringing cold eggs straight into boiling or near-boiling water increases the risk of cracking and uneven cooking.
- Cold to boil: Place eggs in a pot, cover with cool water by about 1 inch. Bring water to a boil. Once boiling, remove from heat, cover the pot, and let eggs sit in the hot water for 12–13 minutes. Transfer eggs to an ice bath immediately, which stops the cooking process and helps keep yolks bright yellow and whites tender.
- Crack from the wide end: When ready to peel, gently tap the shell all over, roll it to crack, then start peeling at the wide end. There is usually an air pocket there which makes peeling easier.
- Peel under water: Peeling under running water can help the shell slip off more easily.
Recipe Tips
- If you prefer a more savoury salad, swap the sweet pickles for dill pickles or salty capers.
- If smoky flavours aren’t your thing swap smoked for sweet paprika.
- Throw in some heat by adding chili powder, chili flakes or a few dashes of your favourite hot sauce.
- While we like to use Dijon mustard you can add additional flavour by using hot mustard or honey mustard.
- We like to use finely chopped chives but you can add big flavour by using other tender fresh herbs like dill, cilantro or parsley.
- Traditional egg salad recipes suggest using soft white sandwich bread, but you can also use rye, multigrain, sourdough or bagels.
Fun Ways To Eat Egg Salad
Egg salad is wonderfully adaptable. Try one of these easy serving ideas:
- With Crackers or Crostini: Spoon the egg salad on top of your favourite crackers or toasted baguette slices. The crunch pairs beautifully with the creamy texture.
- Open-Faced Sandwich: Spread a generous layer over one slice of bread. Top with chives and black pepper. A great option if you’re looking to reduce carbs in your diet.
- Classic Egg Salad Sandwich: Layer the egg salad between two slices of soft bread with fresh green lettuce for a satisfying, nostalgic lunch.
- Scandinavian Sandwich Cake: Use this egg salad recipe when preparing an eye-catching Swedish Smorgastarta.
Serving Suggestions
The most typical way to serve egg salad is between two soft slices of bread with a fresh piece of green lettuce or with bagels as the perfect schemer with cream cheese.
If you’re hosting a brunch with a mountain of egg salad sandwiches here are a few recipes that act as the perfect pairing:
Easy Egg Salad Sandwich
Equipment
- French knife
- measuring cups
- measuring spoons
- mixing bowl
- Wooden spoon or spatula
Ingredients
- 6 Large Eggs
- 1/4 cup Mayonnaise
- 2 tbsp Greek Yogurt
- 3 tsp Dijon Mustard
- 1 tsp Fresh Lemon Juice
- 1/2 tsp Lemon Zest
- 1/4 tsp Smoked Paprika
- 1/2 tsp Kosher Salt
- Black Pepper
- 1/4 cup Spanish Cooking Onion or Shallot finely diced
- 1 tbsp Chives or Scallions chopped
- 1 tbsp Bread & Butter Pickles finely diced
- Bread and lettuce For Serving
Instructions
- Hard boil the eggs. Peel and chop.
- In a medium bowl, whisk together the mayo, yogurt, mustard, lemon juice, zest, paprika, salt and a few grinds of pepper to taste.
- Mix in the onions, then fold in the chopped eggs, chives, and pickles.
- Cover and chill in the refrigerator for 20 minutes. Stir, then season to taste.
- To prepare egg salad sandwiches you'll need sliced bread and tender lettuce like Romaine.e Place lettuce on a slice of bread, schemer 1/4 of the egg salad on top. Serve as it is if you'd like an open face egg salad sandwich. If you'd like a proper sandwich smush with an additional slice of bread then serve.
Nutrition
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