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.
Best served with: pickles, a green salad, or kettle chips
Egg Salad Sandwich
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
Instructions
- Mash the eggs in a medium bowl with a fork until you have small crumbles and a few larger pieces.
- Stir in the mayonnaise, Dijon, lemon juice, and paprika until evenly mixed.
- Fold in the herbs, then season with salt and pepper.
- Toast the bread until golden.
- Assemble by laying greens on the bread first, adding vegetables if using, spooning over the egg salad, and closing the sandwich
Cook’s Note: Start the eggs in cold water, bring to a boil, then cover and let them cook off the heat; after cooking, plunge them into an ice bath for at least 10 minutes—this shock stops the cooking, prevents chalky yolks, and makes the shells easy to peel.
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
Iced black tea or sparkling lemonade fits the creamy egg salad; dill pickle chips make the pantry-side crunch feel right.
Leftover Strategy
Store the egg salad in an airtight container for up to 2 days and keep it separate from the bread. Assemble sandwiches fresh so the greens and toast stay crisp.
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: Creamy Herb Dressing.
Next Dish: Fish and Egg Stuffed Tomatoes.
