How to Make the Best Egg Salad
1. Cook the Eggs Perfectly
Place eggs in a pot, cover with cold water, and bring to a gentle boil.
Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10 minutes.
Then transfer to ice water for easy peeling and a tender texture.
2. Chop the Eggs
Peel and chop the eggs into medium pieces. You want texture—avoid mashing into a paste.
3. Make the Dressing
In a bowl, mix:
Mayo
Dijon mustard
Lemon juice or vinegar
Herbs
Salt + pepper
Add optional celery or pickles for a crunchy kick.
4. Combine Everything
Gently fold the chopped eggs into the dressing.
Taste and adjust seasoning—this step is key to getting the perfect balance.
5. Toast the Bread
Lightly toast your bread for a crisp exterior that holds the creamy filling well.
You can butter it lightly for extra richness.
6. Assemble the Sandwich
Place lettuce or cucumber slices on the bottom bread slice to prevent sogginess.
Spoon the egg salad generously over the top.
Finish with the second slice of bread.
Why Everyone Loves This Egg Salad Sandwich
Creamy without being heavy—thanks to the balance of mayo, mustard, and acidity.
Fresh and fragrant from the herbs.
Satisfying texture from chunked eggs and optional crunchy vegetables.
Customizable for any taste: add paprika, avocado, bacon, or spicy mustard.
Quick and effortless—ready in under 20 minutes.
This sandwich delivers that classic comfort we all know, but with a brightness and depth of flavor that makes it special.
Serving Ideas
Pair with tomato soup or a crisp green salad
Serve open-faced on toasted sourdough
Make mini versions on slider buns for parties
Add lettuce wraps instead of bread for a lighter option
