This homemade egg salad sandwich is made with toasted bread, classic egg salad, and fresh veggies. It is the perfect easy dinner or summer sandwich.
Easy Egg Salad Sandwich
When you are looking for the perfect summer sandwich does an egg salad sandwich come to mind? It does for us! This homemade egg salad sandwich recipe has crunch from pickles, creamy egg salad, and fresh dill.
Perfect for a picnic or if you’re trying to use up some leftover egg salad.
Why you’ll love it!
This sandwich is a great high-protein vegetarian sandwich option.
It’s a great meal to make ahead of time and eat all week.
An easy lunch or dinner option.
Featured Ingredients
- Eggs: you can’t have egg salad without eggs. Use your favorite brand of eggs and cook them to perfection. We prefer a hard-boiled egg that is cooked for about 8 minutes.
- Mayonnaise and Greek yogurt: the creaminess of the egg salad comes from both mayonnaise and Greek yogurt. We use both for a bit of balance. The flavor from the mayo and high-protein Greek yogurt for a bit of tartness.
- Mustard: a bit of mustard deepens the flavor of the egg salad. We used a mixture of different mustards.
- Sourdough bread: what bread you use does matter. We used bakery-style sourdough bread and toasted it. It adds a great crunch. Some people like when their bread is white and squishy. Feel free to use whatever type floats your boat.
- Fresh dill: don’t skip the fresh dill. It adds brightness and freshness to the egg salad sandwich.
- Sandwich fixings: what you have on your sandwich is up to you. We went with crunchy lettuce, celery, tomatoes, and pickles.
try it!
Perfect Hard Boiled Eggs
Follow our tutorial for perfect hard boiled eggs every time!
Simple Instructions
Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.
- Hard boil eggs: Place the eggs into a large pot of boiling water. Boil the eggs for 8 minutes. Transfer the eggs to an ice bath.
- Make egg salad: While the eggs are in the water bath, prepare the egg salad sauce. Add the Greek yogurt, mayonnaise, mustard, vinegar, salt, pepper, paprika, and hot sauce to a bowl and mix until well combined. Add the eggs to the sauce and mix.
- Assemble sandwich: Toast the bread and then layer the sandwich ingredients on the toast and enjoy.
Top Tips
Let the eggs cool: Let the eggs cool a bit after you peel the eggs. If you add hot eggs to the sauce it may be a bit runny.
Meal prep meal: If you are making these egg salad sandwiches for the week be sure to store all of the ingredients separately so that the bread doesn’t get soggy.
Make it a wrap: Are you more of a wrap person? Replace the bread with a tortilla and wrap all of the sandwich ingredients in the tortilla.
Latest Recipes with Eggs
FAQs
Egg salad sandwiches typically have lettuce, tomatoes, pickles, and creamy egg salad.
Yes, you can make this egg salad sandwich spicy by adding sliced jalapenos, banana peppers, or a sprinkle of cayenne pepper.
We do not suggest freezing egg salad.
Storage
Store all of the ingredients for the egg salad sandwiches separately until right before serving them.
Ingredients
Egg Salad
- 8 large hard-boiled eggs
- 1/3 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- 1.5 teaspoons white vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon paprika
- 1/2 teaspoon hot sauce
Egg Salad Sandiwch
- 8 slices of sourdough sandwich bread any kind
- 1 cup lettuce romaine, or any kind
- 2 celery stalks cut into 3-inch strips cut lengthwise
- 1 large slicing tomato sliced
- ½ medium white onion sliced into thin rounds
- 2 large dill pickles sliced into thin rounds
- 1 tablespoon chopped fresh dill
Instructions
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Bring a large pot of water to a boil and gently add the eggs. Set a timer for 8 minutes. While the eggs are boiling, prepare a large ice water bath in a large bowl. After 8 minutes, remove the eggs from the boiling water with a slotted spoon and set the eggs in the water bath for 5 minutes.
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While the eggs are in the water bath, prepare the egg salad sauce. Add the Greek yogurt, mayonnaise, mustards, vinegar, salt, pepper, paprika, and hot sauce to a bowl and mix until well combined. Set aside.
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Peel the eggs and chop the eggs into small pieces. Add the eggs to the sauce and mix until combined. Cover and refrigerate for at least 30 minutes.
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Toast the bread and assemble the egg salad sandwiches. Place the lettuce you are using on top of a piece of toast (good for keeping the bread from getting soggy). Then, layer the celery, tomato, onion, and pickles in top of the lettuce. Scoop ⅓ cup of egg salad on top of the ingredients and season with fresh dill.
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Add the last piece of bread to the top of the ingredients and enjoy.
Tips & Notes
- Feel free to substitute the different types of mustards with other kinds of mustards. We love the crunch that the celery gave the sandwich but feel free to skip the celery if you would like.
- We highly recommend serving this egg salad sandwich with BBQ kettle chips.
Nutrition facts
Calories: 349kcal Carbohydrates: 31g Protein: 19g Fat: 16g Fiber: 3g Sugar: 6g
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
