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Classic egg salad sandwich on toasted whole grain bread with fresh chives on top served on a wooden board

Classic Egg Salad Sandwich

A creamy, tangy, and satisfying classic egg salad sandwich made with simple everyday ingredients. Ready in under 25 minutes and perfect for a quick weekday lunch.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 3 portions
Course: Lunch, Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs hard-boiled and peeled
  • 6 tbsp mayonnaise full-fat recommended
  • 2 tbsp yellow mustard or Dijon mustard
  • 1 tbsp fresh chives finely chopped
  • 1/4 tsp dried dill
  • 1/4 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1/4 tsp salt add right before serving to prevent watery salad
  • black pepper to taste
  • 6 slices bread whole grain, sandwich loaf, or croissants

Equipment

  • Small saucepan with lid
  • Steamer basket
  • Large mixing bowl
  • Large bowl for ice bath

Method
 

  1. Add 1 to 2 inches of water to a small saucepan and bring to a boil over medium-high heat. Place eggs in a steamer basket, cover, and steam for 12 minutes until fully hard-boiled.
  2. Prepare a large bowl with cold water and plenty of ice. Transfer steamed eggs immediately to the ice bath and let cool for at least 10 minutes to stop cooking and make peeling easier.
  3. Peel the fully cooled eggs and finely chop into small chunks. Place in a large mixing bowl. Do not rush this step as warm eggs will make the salad watery.
  4. Add mayonnaise, mustard, chives, dill, paprika, cayenne, salt, and black pepper to the bowl. Stir gently until just combined, keeping a chunky texture rather than a paste.
  5. Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes for best flavor. Spoon generously onto your favorite bread and serve.

Notes

Store in an airtight container in the fridge for up to 4 days. Do not freeze. Keep egg salad separate from bread until ready to serve. Also great served in lettuce cups, on crackers, or inside a croissant. Add salt right before serving to prevent the salad from becoming watery.