Why You’ll Love This Recipe

I love this recipe because it’s effortless, budget-friendly, and endlessly customizable. It’s creamy from the mayonnaise, tangy from the mustard, and full of that familiar hard-boiled egg flavor that never gets old. Whether I serve it chilled on sandwich bread, on toast, or in lettuce wraps, it’s always refreshing and satisfying. It’s also a great way to use leftover boiled eggs after holidays or brunches.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢ 6 large hard-boiled eggs, peeled
▢ 3–4 tablespoons mayonnaise (or Greek yogurt), to taste
▢ 1 teaspoon yellow mustard
▢ salt and black pepper, to taste
▢ 8 slices sandwich bread
▢ lettuce leaves (optional, for serving)

Directions

Prepare the filling

I start by placing the peeled hard-boiled eggs in a mixing bowl and mashing them with a fork until they’re finely chopped. I like to leave a few slightly larger pieces for texture.

Mix the salad

Next, I add the mayonnaise, mustard, salt, and black pepper. I stir everything together until it’s well combined and creamy. Then I taste and adjust the seasoning—sometimes adding a bit more mustard for tang or a touch more salt to bring out the flavor.

Assemble the sandwiches

I spread a generous spoonful of egg salad onto a slice of soft sandwich bread. If I’m feeling fancy, I add a crisp lettuce leaf for crunch and freshness. Then I top it with another slice of bread and gently press down to hold it together.

Serve

I like to cut the sandwiches in half diagonally before serving—they look classic and are easier to eat. I often serve them with a handful of chips, sliced fruit, or a light salad.

Servings and Timing

This recipe makes 4 sandwiches.
Prep time: 10 minutes
Total time: 10 minutes

Variations

Sometimes I mix in finely chopped celery, red onion, or dill pickles for extra crunch and flavor. I’ve also added a pinch of paprika or fresh herbs like chives or dill to give it a lift. For a healthier twist, I use Greek yogurt instead of mayonnaise or serve the egg salad over lettuce leaves instead of bread. When I want extra richness, I add a small amount of diced avocado—it makes the salad extra creamy.

Storage/Reheating

I store leftover egg salad in an airtight container in the refrigerator for up to 5 days, depending on the freshness of the eggs. I never freeze it since the texture changes after thawing. Before serving leftovers, I give it a quick stir and adjust the seasoning if needed.

FAQs

Can I make the egg salad ahead of time?

Yes! It actually tastes better after a few hours in the fridge as the flavors meld together.

How do I make perfect hard-boiled eggs?

I place eggs in cold water, bring them to a boil, then cover and remove from heat. I let them sit for 10–12 minutes before cooling in ice water.

Can I use other types of mustard?

Absolutely. Dijon or spicy brown mustard adds a slightly different flavor profile if I want something bolder.

What kind of bread works best?

I usually go for soft sandwich bread, but sourdough, whole wheat, or croissants are great too.

Can I make this without mayonnaise?

Yes. Greek yogurt, mashed avocado, or even a light sour cream can work as a substitute.

How can I make it more flavorful?

Adding herbs, chopped pickles, or a splash of lemon juice brightens the flavor.

Is it safe to pack for lunch?

Yes, as long as it’s kept chilled until ready to eat—use an insulated lunchbox with an ice pack.

How long does the salad last in the fridge?

It stays fresh for up to 5 days when stored properly in an airtight container.

Can I serve it warm?

I prefer it chilled, but if the eggs are freshly cooked and still warm, it tastes wonderful that way too.

Conclusion

I love how easy and satisfying this Egg Salad Sandwich is—it’s creamy, flavorful, and nostalgic all at once. Whether I’m enjoying it on fresh bread, toast, or lettuce wraps, it’s the perfect meal for when I want something comforting and quick. It’s a recipe I come back to again and again, proving that simple really is delicious.