Egg Salad Sandwich

Creamy, sharp, and ready in 15 minutes, this egg salad sandwich keeps its texture and skips the heavy deli feel. Dijon, lemon, and fresh herbs do most of the work, turning a few simple ingredients into a fast, satisfying lunch.

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

Cook’s note: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.

Prep: 5 minutes

Cook: 12 minutes

Serves: 2

Best served with: pickles, a green salad, or kettle chips

Ingredients

  • 4 large hard-boiled eggs, peeled
  • 2 tbsp (30 ml) mayonnaise
  • 1 tsp (5 ml) Dijon mustard
  • 1 tbsp (15 ml) fresh herbs, finely chopped
  • juice of 1/2 small lemon
  • 1/4 tsp (1.25 ml) smoked paprika
  • kosher salt and cracked black pepper, to taste
  • 2 slices thick-cut sourdough or brioche

Steps

  1. Mash the eggs in a medium bowl with a fork until you have small crumbles and a few larger pieces.
  2. Stir in the mayonnaise, Dijon, lemon juice, and paprika until evenly mixed.
  3. Fold in the herbs, then season with salt and pepper.
  4. Toast the bread until golden.
  5. Assemble by laying greens on the bread first, adding vegetables if using, spooning over the egg salad, and closing the sandwich

Why This Recipe Works

Chunky eggs maintain a soft texture without being heavy. Lemon and Dijon cut through the richness, while herbs brighten the filling without adding extra work.

Pairing Suggestion

Serve with iced tea, sparkling water with lemon, or a crisp dill pickle on the side.

Leftover Strategy

Store the egg salad in an airtight container for up to 2 days and keep it separate from the bread. Use leftovers in lettuce wraps, on toast, with crackers and cucumber slices, or spoon them into fish and egg stuffed tomatoes for a colder, lighter second meal.

Make It Yours

  • Swap mayonnaise for plain Greek yogurt for a tangier, lighter version.
  • Use chives, dill, or parsley depending on what you have.
  • Replace lemon juice with a teaspoon of pickle brine for a deli-style edge.
  • Add diced celery or red onion for crunch.
  • Add hot sauce or finely diced jalapeño for heat.
  • Serve it with arugula or butter lettuce, or skip the bread and make lettuce wraps.

Kitchen Connections

Foundation: This recipe connects naturally to Miso Butter if you are starting with leftover miso butter scrambled eggs.
Next Dish: Try Garlicky Broccoli Pasta next for another fast, low-effort meal.

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