Print the recipe for The Best Egg Salad Sandwich

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

The Best Egg Salad Sandwich

an egg salad sandwich with romaine lettuce cut in half on a piece of parchment paper with small pickles on a toothpick on top
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  13 min

Ingredients

  • 8 large eggs, hard-boiled
  • ¼ cup mayonnaise, plus more as needed
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced chives or green onions
  • 1 teaspoon unfiltered apple cider vinegar, pickle juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 8 slices bread, (or 4 croissants) halved crosswise
  • 4 large pieces of romaine lettuce

Optional Mix-ins

  • Minced red onion
  • Minced celery
  • Chopped fresh dill
  • Minced or grated radishes
  • Capers, drained
  • Cooked crumbled bacon
  • Minced pickles
  • Chopped Calabrian chilis
  • Hot sauce

Method

  1. Working with one egg at a time, carefully tap around the rounded bottom end to crack it open. Peel the eggs. Place the eggs in a large bowl.

  2. Using 2 knives, a hard-boiled egg slicer, or a box grater, chop the eggs into pea-sized pieces. Add the mayonnaise, mustard, chives, vinegar, garlic powder, paprika, salt, and pepper. Mix well to combine. Taste and adjust the flavors as needed. If desired, mix in some of the optional mix-ins as well.

  3. To make your egg salad into an egg salad sandwich, simply place a piece of lettuce on top of a slice of bread, dollop with ¼ of the egg salad, and top with another slice of bread.