Go Back
Egg salad sandwiches have long been a beloved staple in many households, celebrated for their delightful creaminess and satisfying texture. Whether enjoyed as a quick lunch, a picnic treat, or a party favorite, these sandwiches offer a versatile option that appeals to a wide range of palates. Their simplicity belies a world of flavor possibilities, making them an enduring favorite among both novice cooks and seasoned chefs.

Classic Egg Salad Sandwiches

Discover the joy of making classic egg salad sandwiches with our ultimate guide! This beloved staple offers a creamy, satisfying texture that's perfect for any occasion—from quick lunches to elegant brunches. Learn about the history of egg salad, the nutritional benefits of eggs, and explore key ingredients that elevate flavor. Plus, get step-by-step instructions for creating the perfect egg salad, tailored to suit your taste! Enjoy endless variations, from traditional to gourmet, and impress your family and friends.
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

¼ cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon white vinegar

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

2 green onions, chopped

¼ cup celery, finely chopped

Salt and pepper, to taste

8 slices of whole grain or white bread

Lettuce leaves (optional, for garnish)

Paprika, for garnish (optional)

Instructions
 

Cook the Eggs: Place the eggs in a pot and cover them with cold water, ensuring the water is at least an inch above the eggs. Bring to a boil over medium heat. Once boiling, cover the pot, remove it from the heat, and let it sit for 12 minutes.

    Cool the Eggs: After 12 minutes, transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for about 10 minutes.

      Peel the Eggs: Once cooled, gently tap the eggs on a hard surface and peel off the shells. Rinse the eggs under cold water to remove any shell bits, then pat them dry.

        Prepare the Egg Mixture: In a mixing bowl, chop the peeled eggs into small pieces. Add the mayonnaise, Dijon mustard, white vinegar, dill, green onions, and celery. Mix everything until well combined.

          Season: Taste the egg salad and add salt and pepper according to your preference. Mix again to incorporate the seasoning.

            Assemble Sandwiches: Lay out 4 slices of bread. Spread a generous amount of the egg salad mixture evenly across each slice. Top with lettuce leaves, if using. Place the remaining slices of bread on top to complete the sandwiches.

              Slice & Serve: Cut the sandwiches in half or quarters for easy eating. Sprinkle a little paprika on top for color, if desired. Serve immediately or refrigerate for up to 1 hour before serving.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings