An egg salad sandwich is super easy to toss together and ideal for any picnic or lunch situation. Serve it in a sandwich, on some crackers, or eat it with a spoon for a quick snack or meal.
I am always ready for a delicious sandwich and this easy egg salad recipe makes the perfect, filling lunch! It starts with some hard boiled eggs and turns into a perfect meal in no time flat. Double or triple the recipe as needed to feed a large crowd or keep it as-is to just feed a few.
What I love about this recipe
- It’s customizable. You can adapt the seasonings and ingredients in this recipe to suit your own tastes, or to use up whatever you may have on hand.
- You can make it in advance. Prep this egg salad up to a few days in advance and keep stored in a well-covered container in the fridge.
- Numerous ways to serve it up. Serve your egg salad on bread, crackers, or lettuce leaves for a low-carb option. We enjoy the basic sandwich bread but just about anything works great, including sliced croissants.
- Hard-boiled eggs
- Minced pickles
- Minced celery
- Purple onion
- Hot sauce
- Dijon mustard
- Seasoning salt
For the exact amounts needed, please see the recipe card below.
How to make egg salad sandwich
To make the egg salad
- In a bowl, combine all of the ingredients together except for the water.
- Now stir in the water, a little at a time, until the mixture is creamy.
- Taste and adjust the seasonings as needed.
To make a sandwich
- Take your freshly made egg salad and place it between two slices of bread
- If desired you can add a fresh bed of lettuce like iceberg or butter lettuce for a fresh healthy crunch.
How to Serve Easy Egg Salad
There are many ways to serve egg salad! Here are a few of our favorites.
- Serve egg salad on a hearty roll. I like a bakery-style roll, something that will hold up to the flavors of the salad and allow you to really pile it on the bun.
- Serve egg salad on crackers for an appetizer. Spoon a little egg salad on individual crackers and top with a sprinkle of dill. Pretty and easy!
- Serve egg salad in bib lettuce. If you are wanting to eat this sandwich style but without the bun, serve it in lettuce cups! Adorable, delicious, and healthy!
- Serve egg salad as a side dish for a BBQ, cookout, or picnic. Nothing fancy is needed!
Egg Salad Sandwich Recipe Tips
- I wanted to keep the flavors and ingredients really simple and a very “classic” egg salad recipe. Once you have a great basic recipe, it’s easy to change it up and make it your own. This is the perfect recipe to do just that.
- I like to mince the mix-ins very small. I like keeping the eggs the star of the show and letting the other ingredients take a backseat. Plus, even if you love onions, getting a giant bite of red onions is a bit too much.
- When making this egg salad sandwich recipe, you can choose to use sweet pickles or dill pickles. Both will complement the recipe well and taste incredible while adding in a new flavor profile.
- You can add in as much or as little hot sauce as you prefer. I love the added flavor and subtle kick that it adds to every bite.
How to make hard-boiled eggs
- Place some raw eggs into the bottom of a large pot and add enough water to cover the eggs by one inch.
- Bring the water to a rolling boil and then turn off the heat.
- Let the pot sit covered for 10 minutes and then move the eggs to an ice bath to stop the cooking process.
- Once cooled, tap and roll to gently peel off the shells. Use as directed.
- For more tips and tricks read How to Make Hard Boiled Eggs.
- If you have an Instant Pot, use the 5-5-5 method for perfectly boiled eggs.
This egg salad can last up to five days if kept stored in an airtight container in the fridge, but it’s usually best when consumed within 2 or 3 days. As it ages the mixture will become watery and loose, so make sure to stir it back together before scooping and serving.
You can mix just about anything into your egg salad mixture and still have it turn out great. Some ideas include onions, yellow mustard instead of dijon, and adding in bacon bits, tomatoes, olives, or even sliced avocados. Other ideas include serving your egg salad on a wrap, bed of lettuce, or slice of bread.
Depending on what you make the egg salad with and how you serve them they could be considered more or less nutritious. For example, using Greek yogurt and serving it on lettuce will have less fat, cholesterol, and carbs than serving it on bread and making it with mayo. But, both ways will still pack some great protein from the eggs among other vitamins as well. Remember that all food is fuel and it’s not good or bad. Food doesn’t have morals.
Easy Egg Salad Recipe
- 12 hard boiled eggs chopped
- 3 tablespoons pickles minced, see note
- 1/2 cup celery minced, about 2 stalks
- 1/3 cup mayonnaise
- 1/2 cup purple onion minced, about 1/2 an onion
- 2 tablespoons water
- 1/2 teaspoon hot sauce see note
- 1 tablespoon dijon mustard
- 1/8 teaspoon season salt
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Gently combine all ingredients EXCEPT water.
- Add the water a little bit at a time until the egg salad is creamy.
- Taste and adjust seasonings.