Egg Salad Sandwich – Creamy, Comforting, and Perfect for Anytime Cravings!
Every time I make this egg salad sandwich, I’m reminded of picnic lunches with my grandma, where she’d wrap these in parchment and pack them with a side of pickles and love. It’s simple, creamy, and endlessly satisfying.
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- ¼ cup mayonnaise
- 1 tsp mustard (yellow or Dijon)
- 1 tbsp chopped fresh chives or green onion
- Salt and black pepper to taste
- 6 slices of sandwich bread (white, whole grain, or your choice)
- Optional: Lettuce leaves or sliced tomatoes
Instructions
Add chopped eggs to a bowl and mash slightly with a fork.
Mix in mayonnaise, mustard, chives, salt, and pepper until creamy.
Lay out bread slices and optionally toast them for a crisp texture.
Spread a generous amount of egg salad on half the slices.
Top with lettuce or tomatoes if using, then cover with the other bread slices.
Cut diagonally and serve immediately or wrap and chill for later.
Nutrition Facts
| Nutrient | Per Sandwich |
|---|---|
| Calories | 320 kcal |
| Protein | 14 g |
| Fat | 22 g |
| Carbohydrates | 20 g |
| Sodium | 430 mg |
| Fiber | 2 g |
Printable Summary
| Egg Salad Sandwich Summary | |
|---|---|
| Ingredients | Eggs, mayo, mustard, chives, bread, seasoning, optional lettuce/tomatoes |
| Instructions | Chop eggs, mix with dressing, spread on bread, add extras, serve or store |
FAQs
Can I use Greek yogurt instead of mayo?
Yes! It’s a healthier option with a tangy twist.
How long does egg salad last in the fridge?
Up to 3 days when stored in an airtight container.
What bread works best?
Any bread works—white, whole grain, sourdough, or even croissants!
Can I make this ahead of time?
Definitely! Prepare the salad and assemble just before serving for best texture.
