American
Egg Salad Sandwich
Jammy yolks and chopped whites bound with a little mayo, mustard, and celery. It is a sandwich with crunch, not a cup of mayonnaise with eggs in it.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Eggs are the filling, and the mayo is measured.
- Celery is the crunch.
- Mustard keeps it from tasting one-note.
- It is a packed lunch that does not need a microwave.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Rough grocery estimate for the full recipe: about $6–$10 at a typical US supermarket. Prices vary by store, region, and season.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Cover the eggs with cold water by 1 inch. Bring to a boil, then cover, turn off the heat, and let them sit 10 minutes.
- 2
Move the eggs to ice water for 5 minutes. Peel and chop them.
- 3
Stir in the mayonnaise, mustard, celery, lemon juice, salt, and pepper.
- 4
Taste. Add a pinch more salt only if it needs it.
- 5
Spoon onto 4 slices of bread, add lettuce, and close the sandwiches.
Pro tips
- The ice bath makes peeling easier and stops the yolks from going chalky.
- If you want a jammy center, sit the eggs 8 minutes instead of 10, then chop. The salad will be softer.
- Pack the salad separate from the bread if it will sit more than a couple of hours.
Easy substitutions
- Mayonnaise
- Plain yogurt
- Celery
- Diced dill pickle
- Bread
- Gluten-free bread
Storage and reheating
Storage
Refrigerate the salad up to 3 days.
Reheating
Serve cold. Do not heat egg salad.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 420
- Protein
- 20 g
- Carbs
- 32 g
- Fat
- 22 g
- Fiber
- 2 g
Budget friendly · Stovetop · Vegetarian
You might also like
Chicken Salad Sandwich
Chicken breasts are cooked to 165°F, chopped, and mixed with mayonnaise, celery, and a little Dijon. The salad goes on soft rolls for a classic lunch.
29 min · Easy
View recipe
Avocado BLT Sandwiches
Bacon cooks until crisp, then goes on toast with tomato, lettuce, and avocado. The avocado is the spread, so there is no extra mayonnaise.
18 min · Easy
View recipe
Tuna Salad Sandwich
Canned tuna is mixed with celery, onion, lemon, and mayonnaise, then piled on soft bread. It is a reliable lunch that comes together from the pantry.
15 min · Easy
View recipe
Turkey Club
Toasted bread is stacked with turkey, crisp bacon, lettuce, tomato, and mayonnaise. A third slice of toast in the middle is what makes it a club.
27 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Classic BLT
Crisp bacon, ripe tomato, and cool lettuce stack on toast with mayonnaise. It is the sandwich to make when the tomatoes are actually good.
22 min · Easy
View recipe
Curried Chicken Salad Sandwiches
Chopped cooked chicken is folded with yogurt, a little curry, celery, and grapes. It is a sandwich, not a mayonnaise puddle.
20 min · Easy
View recipe
Caprese Chicken Sandwich
Seared chicken, tomato, mozzarella, and basil on a roll with a little balsamic. It is a lunch that tastes like a summer plate, stacked so you can take it with you.
22 min · Easy
View recipe
Cuban Pork Sandwiches
Roast pork, ham, Swiss, pickles, and mustard are pressed in a skillet until the bread is flat and the cheese melts.
25 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.