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This egg salad sandwich is creamy, tangy, and packed with flavor, with the perfect balance of rich mayo, zippy dijon, and a little crunch in every bite. I throw it together for quick summer lunches all the time, piled high on a buttery croissant, and the kids gobble it up. If you love an easy no-cook lunch like our tuna salad sandwiches, this one is about to be on heavy rotation.
Classic hard-boiled eggs get folded into a creamy, tangy dressing with crunchy celery and scallions for the best egg salad you will ever make.
Egg Salad Sandwich Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 15 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 266kcal
- 🌶️ Flavor Profile: Creamy, tangy, and savory
- ✋ Difficulty: Easy, no cooking required
Quick Answer
To make an egg salad sandwich, chop 10 hard-boiled eggs and place them in a bowl. Add mayonnaise, dijon mustard, pickle relish, hot sauce, salt, and pepper, then mix to combine. Fold in diced celery and sliced scallions, taste and adjust the seasoning, then pile the egg salad onto your favorite bread or a croissant.
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Why This Recipe Works
Click to see the technique science
- Dijon and hot sauce add a flavor punch. A little dijon mustard and hot sauce wake up the classic egg salad with tangy, savory depth without making it spicy.
- Pickle relish brings sweet-tang crunch. Pickle relish adds the perfect little bursts of sweet, tangy flavor and a pop of texture in every bite.
- Celery and scallions keep it fresh. Diced celery adds crisp crunch while scallions bring a mild, fresh onion bite that balances the rich mayo.
- No cooking beyond the eggs. Once your eggs are boiled, this egg salad comes together in one bowl in about fifteen minutes, perfect for busy days.
- It is endlessly customizable. The base is so adaptable that you can tweak the mix-ins and serving style to make it exactly how your family loves it.
Why You’ll Love This Recipe
- It is the ultimate quick, no-cook lunch that comes together in about 15 minutes.
- The texture is perfectly creamy with just the right crunch from celery and scallions.
- It is great for meal prep and pairs beautifully with a bowl of soup or our classic potato salad.
Key Ingredients
Here is everything you need to make the best egg salad sandwich.
- Hard-boiled eggs: The star of the show, roughly chopped so the egg salad has a hearty, satisfying texture.
- Mayonnaise and dijon mustard: The creamy, tangy base that brings everything together.
- Pickle relish: Adds sweet-tangy bursts of flavor and a little crunch. Use dill or sweet relish to taste.
- Hot sauce: A couple teaspoons add savory depth without heat. Add more if you like a kick.
- Celery and scallions: Diced celery adds crisp crunch while scallions bring fresh, mild onion flavor.
See recipe card for exact quantities.
Variations and Substitutions
This egg salad sandwich is so easy to make your own.
- Add fresh herbs: Stir in chopped dill, chives, or parsley for a fresh, bright flavor.
- Make it lighter: Swap half the mayo for Greek yogurt to cut richness while keeping it creamy.
- Add crunch: Fold in diced red onion, radishes, or even crumbled bacon.
- Switch the bread: Serve it on a croissant, toasted sourdough, a soft roll, or in lettuce wraps for a low-carb option.
- Spice it up: Add a pinch of paprika, curry powder, or extra hot sauce for a flavor twist.
How to Make Egg Salad Sandwich
- Place the chopped hard-boiled eggs into a large bowl, then add the mayonnaise, dijon mustard, pickle relish, hot sauce, salt, and pepper.
- Mix everything together until the egg salad is creamy and well combined.
- Add the diced celery and sliced scallions to the bowl.
- Fold them in until combined, taste and adjust the seasoning if needed, then pile the egg salad onto your favorite bread or croissant.
Recipe Tips & Tricks
- Use eggs that are easy to peel by starting them in boiling water or using slightly older eggs for the smoothest egg salad.
- Chop the eggs to your liking. Roughly chopped gives a chunkier texture, while finely chopped makes it creamier and more spreadable.
- Taste before serving and adjust the salt, hot sauce, and dijon since everyone likes their egg salad a little different.
- Chill it for 30 minutes before serving to let the flavors meld, if you have the time.
- Toast or butter the bread to keep it from getting soggy, especially if making sandwiches ahead.
- Make it ahead. The egg salad keeps well in the fridge, so it is perfect for meal prep and easy weekday lunches.
Serving Ideas and Suggestions
This egg salad sandwich is wonderfully versatile in how you serve it. Pile it high on a flaky butter croissant for a brunch-worthy treat, layer it on toasted sourdough or white bread with crisp lettuce, or scoop it into a soft roll for a classic deli-style sandwich.
It also shines beyond bread. Serve the egg salad over a bed of greens for a low-carb lunch, stuff it into avocado halves or tomatoes, or scoop it onto crackers for an easy appetizer. It pairs perfectly with a cup of soup, a handful of chips, or a side of our classic potato salad.
This recipe is fantastic for meal prep, picnics, and packed lunches. Store the egg salad in an airtight container in the fridge for up to 3 days, giving it a quick stir before serving. For the best texture, wait to assemble sandwiches until you are ready to eat so the bread stays fresh.
Egg Salad Sandwich FAQs
Homemade egg salad keeps well in an airtight container in the refrigerator for up to 3 days. Because it contains eggs and mayo, do not leave it out at room temperature for more than 2 hours. Give it a quick stir before serving since it can release a little liquid as it sits.
Place eggs in a pot, cover with water, bring to a boil, then cover and remove from the heat. Let them sit for about 12 minutes, then transfer to an ice bath. The ice bath stops the cooking and makes them much easier to peel for your egg salad sandwich.
Yes, the egg salad itself is great to make ahead and actually tastes better after the flavors meld for a few hours. For the best texture, store the egg salad separately and assemble the sandwiches just before serving so the bread does not get soggy.
To prevent a soggy egg salad sandwich, toast or lightly butter the bread to create a barrier, and add a layer of crisp lettuce. If packing it to go, keep the egg salad and bread separate and assemble right before eating.
Absolutely. The dijon mustard and hot sauce add tang and depth, but you can leave them out for a more classic, mild egg salad. Just taste and adjust the salt and add a squeeze of lemon if you want a little brightness.
An egg salad sandwich pairs wonderfully with a cup of soup, potato chips, fresh fruit, a green salad, or a scoop of potato or pasta salad. It is a light, satisfying lunch that works for everything from picnics to quick weekday meals.
Looking for more easy lunches? Try our creamy tuna salad sandwiches next.
Looking for another easy lunch? Our cranberry chicken salad is creamy, sweet, and crunchy.
Looking for an easy no cook lunch? Our waldorf chicken salad comes together in 15 minutes.
Egg Salad Sandwich
Ingredients
- 10 hard-boiled eggs peeled and roughly chopped
- ½ cup mayonnaise
- 2 tablespoons dijon mustard
- 2 tablespoons dill pickle relish or sweet pickle relish
- 2 teaspoons hot sauce
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 stalk celery small diced
- 2 scallions thinly sliced
Instructions
- Place the chopped eggs into a large bowl. Add the mayonnaise, dijon, pickle relish, hot sauce, salt, and pepper, mix to combine.10 hard-boiled eggs
- Add the celery and the scallions and fold them in until combined. Taste and adjust seasoning if necessary. Serve on your favorite bread with leafy greens.10 hard-boiled eggs
Notes
- Nutritional information is for egg salad only.
- Add or omit ingredients to your liking.
- Double this recipe to serve more people.
- You can serve on various things, straight as a dip, on croissants, bread, wraps, etc.
- If you want this to come together quicker, you pre-made hard-boiled eggs.
Nutrition
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