Egg Salad Sandwich
This egg salad sandwich is the lunch classic: chopped hard-boiled eggs, a little mayo, a hit of mustard, and salt. It takes about 20 minutes if you’re boiling eggs from scratch, or like 5 if you already have them hanging out in the fridge.
Side Dish
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Drink
Salad
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Dessert
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What You'll Need
grocery Ingredients
- Bread or White bread or Whole wheat bread or Rye bread or Multigrain bread or Sourdough bread or Frozen bread or Bread rolls or Burger buns or Hot dog buns or Bagel or Tortilla or Corn tortilla or Flour tortilla or Flatbread or Tortillas or Corn tortillas or Flour tortillas
- Chicken eggs or Quail eggs or Duck eggs or Goose eggs or Turkey eggs or Ostrich eggs or Emu eggs or Tofu or Silken tofu or Firm tofu or Chickpeas or Garbanzo beans or Canned chickpeas or Chickpea flour
- Mayonnaise or Aioli or Yogurt or Greek yogurt or Yogurt sauce or Low-fat yogurt or Sour cream or Avocado
- Mustard optional or Dijon mustard or Honey mustard or Mustard seeds or Yellow mustard seeds or Brown mustard seeds or Black mustard seeds
- Salt optional or Sea salt or Himalayan pink salt or Smoked salt or Pink salt
cooking Equipment
- Stove or Range or Induction Cooktop or Hot Plate
- Saucepan or Egg Cooker or Instant Pot or Pressure cooker
- Mixing Bowl optional or Glass Mixing Bowl or Stainless Steel Bowl or Silicone Mixing Bowl or Mixing Bowls or Glass Mixing Bowls or Nesting Bowls or Measuring Cup or Measuring cups
- Silicone Spatula optional or Wooden Spatula or Spatula or Wooden spoon
- Cutting Board optional or Wooden Cutting Board or Plastic Cutting Board or End Grain Cutting Board or Bamboo Cutting Board
- Knife optional or Chef's Knife or Paring Knife or Bread Knife or Chef Knife or Santoku Knife or Nakiri Knife or Utility Knife or Mandoline Slicer or Apple Slicer or Egg Slicer
bookmark_star Instructions
Instructions
1) Boil the eggs (skip if you already have hard-boiled eggs)
Put the eggs in a saucepan and cover with cold water by about an inch. Set it on the stove and bring it to a boil. Once it’s boiling, turn off the heat, cover the pot, and let it sit for 10–12 minutes.
If you forget the timer and go for “just one more scroll”, congratulations, you’re making chalky eggs. Not illegal, just… sad.
2) Cool, peel, and chop
Drain the hot water, then run cold water over the eggs (or dunk them in a bowl of cold water) until they’re cool enough to handle. Peel them, then chop them on a cutting board with a knife.
If the shell fights you, it’s not personal. Tap the egg all over, roll it a bit, and pretend you meant to do that.
3) Mix the egg salad
Add the chopped eggs to a mixing bowl. Add the mayonnaise, mustard, and salt. Mix with a spatula until it’s creamy, chunky, and not soupy.
Use these as a starting point:
6 eggs
1/3 cup mayonnaise
1–2 teaspoons mustard
1/4 teaspoon salt (then adjust)
Don’t dump in extra mayo trying to “fix” dry egg salad. That’s how you end up with egg soup. Add a spoonful at a time like a responsible adult.
4) Build the sandwich
Lay out your bread slices. Spoon the egg salad onto one slice, then close it with the other slice. If you’re fancy, cut it in half. If you’re hungry, just eat it over the sink like a raccoon. No judgment.
5) Serve now or chill
You can eat it right away, or chill the egg salad for 15–30 minutes if you want it a little more firm and less slippery.
Refrigerating also gives the flavors a chance to hang out and get to know each other. Like a tiny, edible team-building exercise.
lightbulb_2 Tips
Pro tip: Want a cleaner egg salad texture? Use a potato masher to mash the hard-boiled eggs right in the mixing bowl. It’s faster and you won’t chase egg pieces across the cutting board.
Common mistake: Over-salting. Start with a little salt, taste, then add more. I once salted like I was curing meat. My sandwich still talks about it in therapy.
Pro tip: If your egg salad is too wet, you probably went heavy on the mayonnaise. Fix it by adding more chopped egg, not more bread (bread is not a sponge you should rely on).
Pro tip: Bread choice matters. Sourdough bread holds up really well if you’re packing lunch. White bread is classic but can get sad and soggy if you wait too long.
Relatable warning: If you’re taking this to work, put the egg salad between the bread and eat it later… or keep it separate and assemble at lunch. Unless you enjoy opening your container to the smell of regret at 12:03 PM.
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