This Classic Egg Salad Sandwich is creamy and satisfying! Made with hard-boiled eggs, mayo, and a sprinkle of salt and pepper, it’s a comforting favorite.
Perfect for a quick lunch, I love piling it high on soft bread. Trust me, you’ll want seconds—who can resist such a tasty treat? 😄
Key Ingredients & Substitutions
Eggs: The star of an egg salad is, of course, the eggs. I recommend using large eggs for the best quantity and texture. If you’re feeling adventurous, try using free-range or organic eggs for a richer flavor.
Mayonnaise: While classic mayo is the go-to here, Greek yogurt is an excellent substitute if you want a lighter take. It adds creaminess with a bit of tang, and I personally love the twist!
Dijon Mustard: This is optional, but it gives a nice kick! If Dijon isn’t your thing, yellow mustard works too. For a bit of spice, you can even try a bit of sriracha or wasabi!
Dill: Fresh dill really brightens up the flavor. If you don’t have fresh, dried dill works as well—just use a smaller amount since dried herbs are stronger. When I don’t have either, I use chives for a different but delicious flavor.
Bread: I use whole wheat bread for added fiber. However, any bread works well—think sourdough, rye, or even gluten-free bread if needed!
How Do I Achieve Perfectly Hard-Boiled Eggs?
Getting hard-boiled eggs just right can be tricky, but here’s how to do it:
- Start by placing eggs in a single layer in a saucepan. Make sure to add enough cold water to cover the eggs by about an inch.
- Bring the water to a boil over medium-high heat, then cover the pot and remove it from the heat. Let sit for 10-12 minutes.
- Quickly transfer the eggs to a bowl of ice water for about 5 minutes. This helps stop the cooking and makes peeling easier!
- Peel the eggs under cold running water to help keep the shells from sticking. Rough chop them for a great texture in your salad.
These steps ensure your eggs are perfectly cooked and easy to work with, making your egg salad even more delightful!
Classic Egg Salad Sandwich
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard (optional, for a little tang)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and black pepper, to taste
- 4 slices whole wheat or white sandwich bread
- 2-4 leaves of fresh lettuce (such as Romaine or green leaf)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus an additional 5 minutes to cool the eggs. If you want to let the flavors meld, it’s good to chill the egg salad for about an hour before serving. In total, expect around 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Boiling the Eggs:
Start by placing your eggs in a single layer in a saucepan. Cover them with cold water, making sure there’s about an inch of water above the eggs. Turn the heat to medium-high and bring the water to a boil.
2. Cooking Time:
As soon as the water reaches a boil, cover the pot with a lid, remove it from the heat, and let it sit for 10-12 minutes for perfectly hard-boiled eggs. This method ensures they are cooked evenly without becoming rubbery.
3. Cooling the Eggs:
Once the time is up, drain the hot water. Immediately transfer the eggs to a bowl filled with ice water for about 5 minutes. This quick cooling process makes peeling much easier and helps prevent the yolks from darkening.
4. Preparing the Egg Salad:
After cooling, peel the eggs and chop them roughly into a medium bowl. Next, add in the mayonnaise, Dijon mustard (if you’re using it), and the chopped dill. Mix everything gently, making sure to keep the texture nice and chunky.
5. Seasoning:
Sprinkle in salt and black pepper to taste, adjusting based on your preference. Give it another gentle stir to combine all the flavors.
6. Assembling the Sandwich:
Take 2 slices of your choice of bread and lay fresh lettuce leaves on each slice. Spoon the delicious egg salad evenly onto the lettuce, then top with the remaining slices of bread to complete your sandwiches.
7. Serving:
You can enjoy the sandwiches immediately or, if you’d like, chill the egg salad mix in the fridge for about an hour to let those flavors meld together before serving. Cut the sandwiches in half if you prefer, and get ready to savor each bite!
Enjoy your creamy, flavorful classic egg salad sandwich, perfectly complemented by fresh herbs and crisp lettuce! 🥪
Can I Use Different Breads for This Sandwich?
Absolutely! While whole wheat or white bread is traditional, you can use any bread you prefer. Sourdough, rye, or even lettuce wraps for a low-carb option all work great!
How Long Will Leftover Egg Salad Keep?
Leftover egg salad can be stored in an airtight container in the refrigerator for up to 3 days. Just be sure to give it a good stir before serving again, as it may settle and thicken.
Can I Add Other Ingredients to the Egg Salad?
Definitely! Feel free to get creative. Ingredients like chopped celery, onion, or pickles can add great texture and flavor. For a spicy kick, try adding a dash of hot sauce or a sprinkle of paprika!
What’s the Best Way to Cook Eggs for Egg Salad?
The method we used—boiling and then cooling in ice water—is a great way to achieve perfectly cooked, easy-to-peel eggs. If you prefer, you can also use an Instant Pot or pressure cooker for consistently great results!