A traditional Egg Salad Sandwich has so much to offer! It’s simple to create, adaptable, and a hit with both kids and adults.
I like to use hard-boiled eggs in Chicken Casserole, Deviled Eggs, Potato Salad, or an Egg Salad Sandwich.
Table of Contents
What I LOVE about this recipe:
- Five ingredients: Hard-boiled eggs, mayonnaise (or Greek yogurt), yellow mustard, salt & pepper, and sandwich bread are the five ingredients.
- Customizable: I’ve included a few options below, but this egg salad sandwich may be anything you want it to be! Keep it basic, spice it up, throw in some bacon, whatever you like.
- Make ahead: This recipe is perfect for meal prep and keeps for many days in the fridge (up to 5 days depending on the freshness of your eggs). Make the filling ahead of time and keep it refrigerated, covered.
Hard-Boiled Eggs, 3 different ways:
- Stovetop: This is the most used approach. Simply crack the eggs into a pot and fill them with cold water (adding 1 teaspoon of baking soda to the water if desired). This is the finest tip for making the eggs peel as easy as possible). Then increase the heat to high and continue to cook until they boil. Remove them from the heat and cover them. Allow them to soak in the hot water for 12 minutes.
- Instant pot: In the instant pot, place one cup of water in the pot to produce hard-boiled eggs. Place the wire rack insert on top of the eggs and set it aside. Cook the eggs for 5 minutes on high pressure with a 5-minute natural release. Remove the eggs from the water and cool them in an ice bath for 5 minutes.
- Oven: Preheat the oven to 325 degrees Fahrenheit. In the cup of a regular muffin tray, crack each egg. Preheat oven to 350°F and bake for 30 minutes. Remove the eggs from the boiling water and place them in an ice bath for 10 minutes.
How to make an Egg Salad Sandwich:
- In a mixing basin, mash hard-cooked eggs. Mix in the mustard, mayonnaise, salt, and pepper.
- To form a sandwich, spoon the mixture onto the bread slices.
- Depending on the freshness of the eggs, keep leftover egg salad in the refrigerator for up to 5 days.
Other Variations:
- Add celery: 1 diced celery rib
- Add onion: 2 tablespoons chopped green or red onion
- Add pickles: 1 tbsp diced dill pickles (optional)
- Add avocado: Add avocado by mashing it or slicing it on top.
- Make it a BLT: To make an egg salad BLT sandwich, add bacon, lettuce, and tomato.
Ingredients
- Peeled, 6 large hard-boiled eggs
- Mayonnaise 3-4 Tablespoons (or Greek yogurt), to taste
- Yellow mustard 1 teaspoon
- Salt and pepper, to taste
- Sandwich bread
- Tomato, lettuce, optional, for serving
Instructions
- In a mixing basin, mash the eggs. Mix in the mustard, mayonnaise, salt, and pepper.
- Assemble the subs.
- Depending on the freshness of the eggs, keep leftover egg salad in the refrigerator for up to 5 days.
Notes
Other Variations:
- Add celery: 1 diced celery rib
- Add onion: 2 tablespoons chopped green or red onion
- Add pickles: 1 tbsp diced dill pickles (optional)
- Add avocado: Add avocado by mashing it or slicing it on top.
- Make it a BLT: To make an egg salad BLT sandwich, add bacon, lettuce, and tomato.
Nutrition
- Calories: 142 kilocalories
- Carbohydrates: 2 g carbohydrate
- Protein: 10 g protein
- Fat: 10 g fat
- Saturated Fat: 3 g saturated fat
- Cholesterol: 281 milligrams of cholesterol
- Sodium: 186 mg sodium
- Potassium: 95 mg potassium
- Sugar: 1 gram of sugar
- Vitamin A: 390 IU Vitamin A
- Calcium: 38mg calcium
- Iron: 1 milligram of iron
