This classic Creamy Egg Salad Sandwich is rich, creamy, and packed with tender chopped eggs, mayonnaise, a touch of mustard, and fresh herbs. Served between toasted bread, it makes a delicious breakfast, lunch, or quick snack.

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes
Servings: 4 sandwiches
Difficulty: Easy

Ingredients

For the Egg Salad

8 large eggs
½ cup mayonnaise
1 teaspoon Dijon or yellow mustard
1 tablespoon lemon juice
2 tablespoons finely chopped green onions
2 tablespoons chopped fresh chives
¼ teaspoon garlic powder
¼ teaspoon paprika, optional
½ teaspoon salt, or to taste
¼ teaspoon black pepper

For the Sandwiches

8 slices bread
2 tablespoons butter, optional
Extra chopped chives for garnish

Instructions

1. Boil the eggs

Place the eggs in a saucepan and cover with cold water.

Bring the water to a boil. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10–12 minutes.

Transfer the eggs immediately to a bowl of ice water and let them cool for about 5 minutes.

2. Peel and chop

Peel the eggs and chop them into small pieces. You can leave some slightly larger chunks for extra texture.

3. Make the creamy dressing

In a large bowl, combine:

Mayonnaise
Mustard
Lemon juice
Garlic powder
Paprika
Salt
Black pepper

Mix until smooth and creamy.

4. Combine

Add the chopped eggs, green onions, and chives to the dressing.

Gently fold everything together until the eggs are well coated. Avoid overmixing if you like a chunky egg salad.

5. Toast the bread

For extra flavor, lightly butter the bread and toast it in a skillet or toaster until golden.

6. Assemble

Spoon a generous amount of creamy egg salad onto four slices of bread.

Sprinkle with extra chopped chives, then place the remaining slices of bread on top.

Serve immediately.

Nutrition Information

Approximate per sandwich:

Calories: 400–480
Protein: 18–22 g
Carbohydrates: 25–35 g
Fat: 25–32 g
Fiber: 1–3 g

Nutrition may vary depending on the type of bread and mayonnaise used.

Nut & Allergen Information

Nuts

The basic recipe contains no peanuts or tree nuts.

Contains

Eggs
May contain gluten from regular bread
Eggs may also be present in mayonnaise

Dairy

The egg salad itself can be dairy-free, but buttered bread contains dairy.

Gluten-Free Option

Use certified gluten-free bread.

Allergy Tip

Always check the labels on mayonnaise, mustard, bread, and seasonings for possible allergens or cross-contact.

Tips & Variations

Make it healthier

Replace half of the mayonnaise with plain Greek yogurt.

Add crunch

Mix in finely chopped celery, red onion, or diced pickles.

Make it spicy

Add a little hot sauce, cayenne pepper, or chopped jalapeño.

Add avocado

Mash in half an avocado for an extra creamy texture.

Make it extra tangy

Add chopped dill pickles or an extra teaspoon of mustard.

Add more protein

Serve the egg salad on high-protein bread or add a side of Greek yogurt or cottage cheese.

Q&A

Can I make egg salad ahead of time?

Yes. Prepare the egg salad and store it in an airtight container in the refrigerator.

How long does egg salad last?

For best quality and food safety, keep refrigerated and enjoy within 3–4 days.

Can I freeze egg salad?

Freezing is not recommended because mayonnaise and cooked eggs can develop an unpleasant texture after thawing.

Can I use Greek yogurt instead of mayonnaise?

Yes. You can replace all or part of the mayonnaise with plain Greek yogurt.

Why is my egg salad watery?

This can happen if the eggs are warm when mixed or if watery ingredients are added. Let the eggs cool completely before preparing the salad.

What bread works best?

White bread, whole wheat, sourdough, brioche, or toasted country bread all work well.

Can I add cheese?

Yes! Add a slice of cheddar, Swiss, or provolone for an extra-rich sandwich.

Is egg salad high in protein?

Yes. Eggs provide a good amount of protein, making this a satisfying meal or snack.

Quick Recipe

Boil → Cool → Peel → Chop → Mix with creamy dressing → Add herbs → Toast bread → Fill → Serve! 😋