Classic Egg Salad Sandwich Recipe

Name: Classic Egg Salad Sandwich Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 37 min
Yield: 4 sandwiches
Cuisine: Canadian
Ingredients: 6 large eggs (at room temperature); 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 stalk celery (finely chopped); 2 tablespoons chives (finely chopped); 1/4 teaspoon salt; 1/4 teaspoon black pepper (freshly ground); 8 slices soft bread (such as white or whole wheat); 4 leaves lettuce (optional, to prevent sogginess)

37 min 4 sandwiches Easy

All Recipes

A timeless egg salad sandwich with creamy mayo, Dijon mustard, and fresh herbs tucked between soft slices of bread.

Prep

10 min

Cook

12 min

Total

37 min

Servings

Difficulty

Easy

The classic egg salad sandwich is a beloved staple, perfect for picnics, lunches, or a quick meal. Its creamy texture and subtle flavours make it a comfort food favourite. Egg salad sandwiches have been cherished for generations, combining the richness of hard-boiled eggs with the tang of Dijon mustard and the crunch of fresh celery. This recipe remains true to the original, ensuring each bite is as delightful as the last.

Instructions

Boil the eggs

Place eggs in a large pot and cover with cold water by 2.5 cm (1 inch). Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 10 minutes.

Pro tip: Use eggs that are about a week old for easier peeling.

Chill the eggs

Transfer eggs to a bowl of ice water and let them cool for at least 5 minutes. This stops the cooking process and makes peeling easier.

Peel the eggs

Gently tap each egg on the counter to crack the shell, then peel under cold running water.

Pro tip: Start peeling from the wider end of the egg where there is an air pocket.

Prepare the egg salad

Chop the peeled eggs and place them in a mixing bowl. Add mayonnaise, Dijon mustard, celery, chives, salt, and pepper. Stir until well combined.

Pro tip: Adjust the seasoning to your taste preference.

Assemble the sandwiches

Lay lettuce leaves on 4 slices of bread. Divide the egg salad evenly over the lettuce, then top with remaining bread slices.

Pro tip: Lettuce acts as a barrier to keep the bread from getting soggy.

Serve

Cut sandwiches in half and serve immediately, or pack them in an airtight container for later.

💡

Tips & Tricks

Use older eggs for easier peeling after boiling.
Chill eggs in ice water immediately after boiling to stop cooking.
To prevent sogginess, layer lettuce between the egg salad and bread.

Frequently Asked Questions

How long should I boil eggs for egg salad?

Boil the eggs for 10 minutes after removing from heat to ensure they are hard-boiled.

What is the best way to peel hard-boiled eggs?

Chill them in ice water, then peel under running water starting from the wider end.

How can I prevent egg salad sandwiches from getting soggy?

Place a leaf of lettuce between the egg salad and the bread to prevent sogginess.

Can I make egg salad in advance?

Yes, prepare the egg salad up to two days in advance and store it in the fridge.

What bread is best for egg salad sandwiches?

Soft white or whole wheat bread works best for a classic egg salad sandwich.

How many sandwiches does this recipe make?

This recipe makes 4 sandwiches.

Serving Suggestions

Serve these sandwiches with a side of crisp potato chips or a light green salad for a complete meal. They pair wonderfully with a cold glass of iced tea. For meal prep, prepare the egg salad up to two days in advance and store it in an airtight container in the refrigerator. Assemble the sandwiches just before serving to maintain freshness.

Nutrition per serving

320

Calories

14g

Protein

16g

Fat

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