Egg Salad Sandwich

Everyone loves a simple Egg Salad Sandwich recipe and this one is easy to make, easy to customize, and a winner with kids and adults alike.

I like to make hard boiled eggs each week to have on hand for snacks, topping on salads, sandwiches, or to use in Chicken Casserole, Deviled Eggs, Empanadas and Potato Salad.

What I LOVE about this recipe:

• Five ingredients: hard boiled eggs, mayonnaise (or Greek yogurt), yellow mustard, salt and pepper, sandwich bread.
• Customizable: I’ve listed some fun add-in ideas below, but it’s easy to flavor this easy egg salad however you like!
• Make ahead: This recipe is great for meal prep and stays fresh in the fridge for several days (4-5 days depending on the freshness of your eggs).  Make the filling ahead of time and store it, covered, in the refrigerator.

Hard Boiled Eggs, 3 different ways:

Stovetop:  This is a favorite method. Simply place eggs in a pot and cover them with cold water (add 1 teaspoon of baking soda to the water help the eggs peel easily).  Turn the heat to medium high and cook them until they boil. Cover them and take them off the heat.  Let them sit for 10 minutes in the hot water.

Instant Pot: To make hard boiled eggs in the instant pot, add one cup of water to the pot.  Add the wire rack insert, and place eggs on top.  Cook on high pressure for 5 minutes, with a 5 minute natural release. Remove the eggs and place in an ice water bath for 5 minutes.

Oven: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin. Bake for 25-30 minutes (depending how well done you want them). Remove the eggs and place them in an ice water bath for 10 minutes.

How to make an Egg Salad Sandwich:

Mash Eggs: Peel boiled eggs and place in a bowl. Mash with a fork or a pastry blender.

Make Egg Salad: Add mustard, mayonnaise, salt and pepper and mix well.

Assemble Sandwich: Spoon onto bread slices to make a sandwich. Add lettuce and tomato if you’d like and serve.

Storage Instructions:

To Store: Keep in an airtight container in the fridge for up to 5 days, depending on the freshness of the eggs.

Recipe Variations:

• Add-Ins:
  • Celery: 1 celery rib, diced
  • Onion: 2 Tbsp chopped green or red onion
  • Pickles: 1 Tbsp diced dill pickles
  • Avocado: mash half of an avocado into the egg salad, or top with avocado slices
  • Spicy: add a small scoop of harissa paste, or a shake of crushed red pepper flakes.
• Make it a BLT: Add bacon, lettuce and tomato for an egg salad BLT sandwich.

I originally shared this recipe April 2020. Updated April 2023.

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