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Simplicity is the name of the game with this creamy dreamy Egg Salad Sandwich. It’s a lunch you’ll have on repeat!Egg salad sandwich halves with mixed greens stacked on a plate with a side fo chips.

You Just Can’t Go Wrong With an Egg Salad Sandwich

It’s nostalgic, it’s simple, and honestly, it’s just damn tasty. Creamy, dreamy, eggy goodness can’t disappoint.

Especially when you can amp up the flavor while also keeping it uncomplicated! This recipe is sort of a devilled-egg-meets-egg-salad-sandwich combo with the addition of Dijon, smoked paprika, and a splash of apple cider vinegar.

And for a little crunch, celery and fresh chives.

What to Serve With an Egg Salad Sandwich

Like with any sandwich, a handful of chips makes for a great side—but I also love a nice cup of soup With this sandwich, I’d opt something light and smooth, like this velvety Roasted Red Pepper Soup or a classic Tomato Soup.

Of course, side salads are never a bad idea. This Crunchy Greek Cucumber Tomato Salad is the perfect accompaniment to anything; but if you want more greens, this unfussy side salad is it.

Bowl of hard-boiled eggs and pinch bowls of chives, celery, mayo. paprika, Dijon, salt, pepper, and vinegar.

The Full List of Ingredients

  • Eggs
  • Mayonnaise
  • Dijon mustard
  • Smoked paprika (regular will work just fine)
  • Apple cider vinegar
  • Celery
  • Fresh chives
  • Sea salt and cracked black pepper
  • Good bread

How to Make an Egg Salad Sandwich

  1. Pop your eggs into a saucepan and fill with enough water to just cover the eggs. Heat them to a boil, and let them cook for about 5-8 minutes, depending on your preferred yolk (less time for a slightly jammy yolk, more time for a solid yolk).
  2. When the eggs are done, run them under cold water and let them sit in cold water to cool.
  3. Grab a mixing bowl and throw in the mayonnaise, mustard, paprika, vinegar, celery, and chives. Give it all a good mix until the blend is cohesive.
  4. Once the eggs have cooled, peel them, cut them in half, and pop the egg yolks into the mixing bowl; mix them into the mayo mixture until well blended. 
  5. Roughly chop the egg whites into chunks, then transfer them to the mixing bowl. Stir to coat.
  6. This is when you want to season with salt and pepper. Add a few pinches at a time and season it to your taste.
  7. Spread the egg salad over a nice slice of bread, top with mixed greens, and close the sandwich off with your other slice of bread.

Mixing bowl full of completed egg salad.

Want Another Classic Sandwich to Make?

This tuna sandwich recipe is creamy, crunchy, and packed with flavor.

You’ll love it.

Recipe Tips and Tricks

  1. The ideal time to hit your egg salad with salt and pepper is at the end. If you taste test your mayo mixture beforehand, the flavor is punchy enough. But once you add the yolk and egg whites, the flavors are muted slightly. This is when you want to salt it, and salt it slowly in pinches until you reach your desired level of saltiness.
  2. If you have leftovers and don’t like cold egg salad straight out of the fridge, pop your portion into a microwave-safe dish and warm it up ever so slightly. Every microwave is different, so work in increments for 10 seconds to be safe.
  3. Kick things up a notch by adding a teaspoon or two of your favorite hot sauce!
  4. Egg salad will keep in the fridge in a tightly sealed container for about 3-4 days.

Useful Tools for This Recipe

Egg salad sandwich halves with mixed greens stacked on a plate with a side of chips.

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5 from 10 votes

Simple Egg Salad Sandwich

Simplicity is the name of the game with this creamy dreamy Egg Salad Sandwich. It's a lunch you'll have on repeat!
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
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Ingredients 

  • Bread
  • 6 eggs, hard-boiled and cooled
  • 1/4 cup mayonnaise, plus more if you want it a little extra creamy
  • 1/4 cup finely chopped celery
  • 2 TBSP finely sliced chives
  • 1 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika, Regular paprika or sweet paprika will also work just fine
  • Pinch of sea salt and cracked black pepper

Instructions 

  • Place the eggs into a saucepan. Fill it with just enough water to cover the eggs. Bring the water to a boil, and let the eggs cook for about 5-8 minutes, depending on your preferred yolk texture. (Less time for a jammier yolk, more time for a solid well-cooked yolk).
  • When done, run the eggs under cold water, then let them sit in cold water to cool.
  • In the meantime, transfer the mayonnaise, mustard, paprika, vinegar, celery, and chives to a mixing bowl. Mix everything up well until cohesive.
  • Peel the eggs, cut them in half, and transfer the egg yolks to the mixing bowl. Smash them into the mayo mixture and mix until creamy.
  • Roughly chop the egg whites into chunks and pop them into the mixing bowl; stir to coat.
  • Stir in a generous pinch of salt and pepper, and give it a taste. If needed, add more seasoning.
  • Get your bread and spread egg salad over a slice bread. Top the egg salad with some nice mixed greens and whatever else you'd like, then close the sandwich up and enjoy!

Notes

If you like heat, add a teaspoon or two of your favorite hot sauce.
For leftovers:
If you don't like cold egg salad straight out of the fridge, place your portion into a microwave-safe dish and reheat it ever so slightly. Every microwave is different, so work in increments for 10 seconds to be safe.
Egg salad will keep in the fridge in a tightly sealed container for about 3-4 days.

Nutrition

Serving: 1sandwich | Calories: 444kcal | Carbohydrates: 45g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Cholesterol: 285mg | Sodium: 667mg | Fiber: 2g | Sugar: 6g
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