A delicious, classic egg salad sandwich is the perfect lunch, and this is the best egg salad recipe! I have the best method that creates delicious egg salad sandwiches every time–creamy texture and savory flavor.
An egg salad sandwich is a classic sandwich that can easily transform into a special, quick lunch or dinner – especially when paired with delicious crusty sourdough bread slices!). We love using the extra eggs from the farmhouse to make a simple egg salad.
And since all you need are some kitchen staple ingredients, you can whip up this classic dish anytime! The other remaining ingredients are things you already have on hand. Plus, you can easily layer your favorite toppings like red onions, fresh herbs, a squeeze of lemon juice, or a handful of arugula.
This recipe is a wonderful one for a quick dinner as well as for entertaining. Egg salad makes a delicious, yet easy main dish when you are feeding a crowd. It’s filling and savory, yet simple to whip up when you need it.
Serve egg salad sandwiches with potato chips, homemade pita chips, or a delicious homemade tomato soup. Mix things up with a different bread as your base. Try fresh milled sourdough, garlic rosemary sourdough, whole wheat sourdough, or sourdough oatmeal bread.
Why You’ll Love This Recipe
Basic ingredients – You can easily make delicious sandwiches with simple ingredients you likely already have in your kitchen! No special ingredients required means an easy lunch whenever you need it.
Customizable – Whether you like to add a layer of lettuce to your egg salad filling, add a little citrusy flavor with lemon, top with green onions, or add dill pickles to your sandwich, this basic recipe is delicious and full of flavor. Your taste buds will love this great recipe.
Easy for entertaining – No matter the time of year, this is the best egg salad sandwich recipe for entertaining. When Easter time comes around, this classic recipe is a great way to mix things up and feed a crowd.
Ingredients
Hard boiled eggs – You want to use fresh eggs. I find the best way to make hard-boiled eggs is in the Instant Pot! If you prefer different methods, you can boil eggs in a pot of water. Place eggs in a single layer in a medium saucepan and bring to a rolling boil for about 12 minutes, then transfer to an ice water bath or at least place under cold running water.
Mayonnaise – Mayo is the base of the creamy dressing, and I love making my own with avocado oil.
Spicy brown mustard – We love spicy brown mustard, but a touch of Dijon mustard or yellow mustard can be used. It will change the tangy flavor, though.
Sourdough bread – We love sourdough, but you can use your favorite type of bread.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make an Egg Salad Sandwich
Step 1: Chop the egg whites and egg yolks into very small pieces on a cutting board.
Step 2: In a large bowl whisk together the mayo, pickle juice, mustard, salt, and pepper until combined.
Step 3: Add the chopped eggs, celery, red onion, pickles, and dill to the bowl and mix until fully incorporated. Taste and add more salt and pepper as needed.
Step 4: Cover and let chill in the fridge for at least one hour before serving.
Step 5: When ready to serve, divide the egg salad between three pieces of the sourdough bread, then top with the remaining slices of bread.
Tips
- Use a medium bowl or large enough bowl where you have enough room to mix the egg salad well.
- Hard-boil and peel eggs the day before and refrigerate. You can make egg salad easily from cold eggs.
- Store leftover egg salad in an airtight container in the refrigerator. It is delicious the next day on a slice of bread or as a dip with sourdough crackers.
Recipe FAQs
An egg salad sandwich includes hardboiled eggs, a creamy base that is typically made with mayo, and spices of your choice. Many recipes use garlic powder and onion powder, but this recipe adds more flavor by using pickle juice.
Everyone has their own secret ingredient, but I believe it is the pickle juice. I use the juice from my homemade pickles.
You can add your favorite mustard, mayonnaise, and pickles for the best flavor. I like celery and red onions, but green peppers would be delicious as well!
More Recipes from the Farmhouse
- Cobb Chicken Salad
- Southwest Chicken Salad
- Chicken Salad With Grapes & Pecans
- Healthy Tuna Salad
- Creamy Lemon Chicken Pasta
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Easy and Delicious Egg Salad Sandwich Recipe
Ingredients
- 6 hardboiled eggs, peeled
- 3 tablespoons mayo
- 2 tablespoons pickle juice
- 1 teaspoon spicy brown mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup finely diced celery
- ¼ cup finely diced red onion
- ¼ cup finely diced pickles
- ½ tablespoon freshly minced dill
- 6 slices sourdough bread
Instructions
- Chop the eggs into very small pieces on a cutting board.
- In a mixing bowl whisk together the mayo, pickle juice, mustard, salt, and pepper until combined.
- Add the chopped eggs, celery, red onion, pickles, and dill to the bowl and mix until fully incorporated. Taste and add more salt and pepper as needed.
- Cover and let chill in the fridge for at least one hour before serving.
- When ready to serve, divide the egg salad between three pieces of the sourdough bread, then top with the remaining slices of bread.
Notes
- It is optional (but delicious) to toast the bread before serving.
- The texture of the egg salad is based on how well you chop the eggs.
- Please double check amounts when using the multiplying feature in the recipe card.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Lisa! Thanks for this delicious recipe! My husband smoked the boiled eggs on the Traeger and I used the smoked eggs for the recipe. It added something super different and delicious! Thought I would share:)
Amazing, as are all of your recipes!
I found you 5 years ago and you’re my go-to for all cooking/baking needs.
Thank you for sharing with us❤️
Hi Lisa, Mom of Eight! I never boil eggs. To lazy. I dump all the eggs in large fry pan with air tight lid. Low heat while go lollygag. Come back, turn off, and let cool. I use pastry tool to fine chop. Then just start dumping in the mayo(avocado), pickle relish, diced pimientos, diced onion, diced celery, spicy brown mustard, and dill. Skip the juice as I fear it will be too soupy. I give a high 5 star because you reminded me of the importance of celery and spicy brown mustard. So good. Sour dough excellent touch. I do S&P to taste. I just did dozen batch. Will not last 2 days in fridge. Pairs well with ice cold milk.