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A classic Egg Salad Sandwich Recipe perfect for after Easter or whenever you’re craving something simply delicious! Load it up on some soft sandwich bread or enjoy with crackers or simply on its own for a low carb lunch.
My Egg Salad Sandwich Recipe | Simplicity at its Best
Confused as to what to do with all those darn hard-boiled eggs that you all inevitably have from Easter? The obvious choice would be plain jane egg salad. The not so obvious would be an awesome Egg Salad Sandwich. Lucky for you I’m here to share my delicious recipe because life becomes a little brighter when you’re eating an egg salad sandwich that has a little crunch.
I realize a lot of the Egg Salad recipes out there on the internet are very one note and BORING. If you’ve ever had an egg salad sandwich and thought “ew, gross“, never fear! I used to think the exact same thing. Egg Salad Sandwiches do not have to be gross! You just have to make them correctly. *Enter my recipe*
Here’s my trick–brace yourselves–you need practically equal parts egg to salad (meaning all the crunchy vegetables you add in like celery and onions). That’s it! Read on for more information, friends.
Ingredients for Egg Salad
A lot of the usual culprits are needed for this recipe! Don’t forget the dill pickles…not to be confused with sweet pickles. PLEASE don’t use sweet pickles.
- Hard-Boiled Eggs – I have a super good how-to on hard-boiled eggs that you should definitely check out. Two words: easy peel.
- Onions – adds a bit of crunch and a bit of onion flavor. But not too much.
- Dill Pickles – not to be confused with sweet pickles! Tangy and crunchy that is perfect for this salad.
- Celery – okay, yes, MORE crunchiness but this kind brings a bite of freshness to your sandwich.
- Mayonnaise – Please oh please use real mayo. Miracle Whip is not mayonnaise. Thank you. (I like the Best Foods brand)
- Salt and Pepper – season to taste!!
- Bread – this egg salad recipe is so good on any type of bread. If you are up to it, you could even try it on my Easy Homemade Bread Recipe. You can also try toasting your bread! Also, fabulous with crackers or plantain chips.
And if you are looking for a healthier version of this egg salad, see here.
How to Make My Egg Salad Sandwich
This is going to be the easiest (and most delicious) egg salad sandwich you ever did make. The hardest part is chopping up your eggs and veggies to go with. Be sure to make a big batch so you can have delicious leftovers! Also, keep in mind that this is a pretty basic recipe. See my section about different add-ins below.
Step 1: Cook Your Eggs
Start by boiling or cooking the eggs. I have a great tutorial for Easy Peel Eggs here which is nearly fail-proof if you happen to have a pressure cooker. Cool in a big bowl of ice water and then peel. Cut eggs into small pieces. I definitely recommend using an egg slicer. This is the one I have (pictured above) and LOVE it. Sprinkle with salt and pepper.
Step 2: Chop Your Veggies and Add Mayo
Finely chop onion, dill pickles and celery and add to bowl along with the eggs. Stir in mayonnaise and continue stirring until combined. Feel free to add more or less mayonnaise to your liking. Be sure to taste and adjust seasonings. Also, if it feels a little thick or “claggy” add in a little white vinegar, mustard or dill pickle juice (my go-to ingredient for egg salad.) The acid will help!
Step 3: Make a Sandwich
Spoon the filling onto one slice of bread, add some crunchy lettuce or any other toppings you’d like, add the top slice of bread and enjoy!
Of course you don’t have to just make this into a sandwich! You can enjoy egg salad on its own or with crackers. (Wheat Thins are my favorite.)
This Egg Salad Sandwich makes about 4 sandwiches so divide that salad up and dig in!
Everyone likes their egg salad a little differently. This recipe is perfect on its own but is enhanced even more with different ingredients. So let me present some delicious mix-ins that you can add to really make this your own egg salad sandwich recipe.
- Avocado – a subtle creamy addition. Use in addition to mayonnaise, half and half or in place of the mayonnaise.
- Bacon Bits – everything is better with bacon! Here’s any easy way to cook your bacon in the oven.
- Mustard – adds more yellow color and adds even more tangy flavor. Dijon mustard also works great!
- Paprika – this is used as a garnish and if you love it on your deviled eggs you’ll love it here too.
- Dill – I love a little fresh or dried dill added into my egg salad. It helps bring out the dill pickle flavor.
The egg salad that goes into your egg salad sandwiches can last up to 5 days in the fridge covered in an airtight container. If you don’t want your fridge stinking like eggs, be sure to use a truly air proof container. If you see the mixture getting watery and losing its bright color, it’s time to toss it. But I doubt you’ll have any leftovers anyways, it’s THAT good!!!
More Egg Recipes to Try!
- Classic Deviled Eggs Recipe
- Hash Brown Egg Cups
- Chile Con Queso Eggs Benedict
- Poached Eggs with Tex-Mex Breakfast Hash and Cheddar Jalapeño Grits
Printable recipe card is below! Be sure to save/print/bookmark/pin this recipe. Have a great day, friends!
Egg Salad Sandwich Recipe
- 6 hard boiled eggs peeled
- 1/3 cup onion finely chopped
- 1/2 cup dill pickles finely chopped
- 2 stalks celery finely chopped
- 1/3 cup mayonnaise I use Best Foods (or Helman's)
- salt and pepper to taste
- Start by boiling the eggs. Cool then peel. Cut eggs into small pieces. I definitely recommend using an egg slicer. Sprinkle with salt and pepper.
- Finely chop onion, dill pickes and celery and add to bowl.
- Stir in mayonnaise and continue stirring until combined. Feel free to add more or less mayonnaise to your liking.
- Serve cold on bread or with crackers.