Easy Egg Salad Sandwich (Creamy, Bright & Classic)

This easy egg salad sandwich is creamy, bright, and balanced with Dijon, lemon, and fresh herbs. It comes together in minutes and improves after chilling, making it perfect for quick lunches or make-ahead meals.

Why This Recipe Works

• Greek yogurt lightens the mayo without sacrificing creaminess
• Dijon and lemon add acidity that keeps the salad from tasting flat
• Chilling allows the flavors to fully meld

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 2 tbsp Greek yogurt
• 3 tsp Dijon mustard
• 1 tsp fresh lemon juice
• 1/2 tsp lemon zest
• 1/4 tsp smoked paprika
• 1/2 tsp kosher salt
• Black pepper, to taste
• 1/4 cup finely diced shallot or onion
• 1 tbsp chopped chives
• 1 tbsp finely diced bread & butter pickles
• Sourdough bread, for serving
• Romaine lettuce, for serving

Instructions

1. Hard boil the eggs, then peel and chop them into bite-sized pieces.
2. In a medium bowl, whisk together the mayonnaise, yogurt, Dijon, lemon juice, zest, paprika, salt, and pepper.
3. Stir in the shallots, then gently fold in the chopped eggs, chives, and pickles.
4. Cover and refrigerate for at least 20 minutes to let the flavors meld.
5. Assemble sandwiches with lettuce and a generous layer of egg salad on fresh bread.

Tips & Variations

• Use older eggs for easier peeling
• Swap shallots for red onion for sharper bite
• Serve on toasted bread for extra texture
• Add cajun

Storage & Equipment

Egg salad keeps well in an airtight container in the refrigerator for up to 3 days. Stir before serving.

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