15-Minute Egg Salad Sandwich

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Creamy and bright, this egg salad leans on Dijon, lemon, and fresh herbs for balance without feeling heavy.

Halved egg salad sandwich on toasted sourdough arranged like falling dominoes on a white plate, with butter lettuce, a small mixed greens salad, and a ramekin of balsamic dressing on a stainless steel countertop.

Recipe / Method

Prep: 5

Cook: 12 minutes

Serves: 2

If you already have leftover miso-butter scrambled eggs, you can use them here instead of cooking fresh eggs. Skip the cooking step and proceed directly to mixing.

Ingredients

  • 4 large hard-boiled eggs, peeled
  • 2 tbsp (30ml) mayonnaise
  • 1 tsp (5ml) Dijon mustard
  • 1 tbsp (15ml) fresh dill or chives, finely chopped
  • 1/2 small lemon, juiced
  • 1/4 tsp (1.25ml) smoked paprika
  • Kosher salt and cracked black pepper to taste
  • 2 slices thick-cut sourdough or brioche
  • Optional: A handful of arugula or butter lettuce

Instructions

  1. Peel and use a fork to crush the eggs in a medium bowl until you have a mix of fine crumbles and chunky pieces. Avoid over-mashing into a paste.
  2. Add the mayonnaise, mustard, lemon juice, and paprika. Stir until the eggs are evenly coated but still have visible texture.
  3. Fold in the fresh herbs gently.
  4. Taste and add salt or pepper. The lemon juice should make the mixture feel light and sharp, not heavy.
  5. Lightly toast your bread until golden brown.
  6. Pile the egg salad high on one slice, top with greens if using, and close the sandwich.

Why This Recipe Works

Texture is key here: leaving some larger curds of egg gives interest on the bite, while lemon juice and Dijon act as natural emulsifiers. Their acidity cuts through the fat, preventing the sandwich from feeling weighed down, and the herbs brighten the overall profile.

Pairing Suggestion

This egg salad sandwich benefits from crisp, acidic sides that cut through its richness, such as quick pickled vegetables or a simple green salad. It also contrasts nicely with warm, whole-grain pasta dishes when eaten alongside them.

Leftovers

Store the egg salad mixture in an airtight container for up to two days; do not store assembled sandwiches, as the bread will get soggy. This cold-prep salad can be scooped with cucumber slices or crackers for snacks or folded into a lettuce wrap for a light lunch. Over-baked savory toasts or quick quiches benefit from spooning leftover egg salad into warm breads or crusts.

Make It Yours

  • Substitute Mayo: for a healthier alternative use Greek Yogurt plain.
  • Spice variation: Swap smoked paprika for curry powder for an earthy, warm profile.
  • Acid substitution: Use a teaspoon of pickle brine instead of lemon juice for a classic deli tang.
  • Heat adjustment: Add a finely diced jalapeño or a dash of hot sauce into the mayo mixture.
  • Texture tweak: Mix in finely diced celery or red onion for a noticeable crunch.
  • Protein Style: Skip the bread, and lettuce wrap it. Wish it was that easy with kids.

Kitchen Connections

Foundation:
Miso-Butter Scrambled Eggs
Next Dish:
TO BE Linked

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