Egg Salad Sandwich

The perfect egg salad sandwich is all about the little tweaks and a smart ratio of eggs to other ingredients. This is my favorite. Served on garlic-rubbed toasted bread with chopped celery, onion, and whole-grain mustard.

Egg Salad Sandwich

I have strong opinions about egg salad sandwiches. Usually I take a pass. Like, if I see one on a menu, or at a deli, I choose another sandwich. Egg salad tends to be so gloppy, or too much mayo, soggy bread (yuck), or the trifecta of all three. But it doesn’t have to be this way! When I make egg salad sandwiches at home it’s heart emojis all around. I like to use well-toasted bread rubbed with garlic. The egg mixture I make isn’t much of a departure from the classic, but the devil is in the details and ratios. There’s crunch from chopped celery and onions, a dollop of wholegrain mustard, and just the right amount of yogurt in place of mayo.
The Perfect Egg Salad Sandwich

A Couple Egg Salad Sandwich Tricks

There are some tricks I like to deploy when constructing an egg salad sandwich. The eggs are a soft component, so I like to introduce crunch and structure wherever possible, for contrast. So, in this recipe you have crunch celery and onions. Good quality, extra toasty slices of bread bring more crunch and structure. And I like to add a few sturdy, fresh lettuce leaves between thread and the egg salad to keep the bread from going soft.

Invest in Good Eggs

You want to use really great eggs if you’re making egg salad. The ones where the yolks are rich and bright yellow. Eggs from pastured hens. Peeling really fresh eggs can be challenging, so I tend to use good eggs, but the ones that have been in my refrigerator longest are the ones to use here. For easy peeling.
The Perfect Egg Salad Sandwich

Getting the Eggs Cooked Just Right

When you're aiming for the perfect egg salad sandwich, the challenge is properly boiling the egg. You need to boil them so the centers set yet stay moist. You also need to avoid the dreaded grey ring that surrounds the yolk in many hard boiled eggs. I use a strict technique that works flawlessly for me every time. Basically, you need to avoid over-cooking. To do that, simply move the eggs into a bowl of icy water after removing them from the water they were boiled in.
The Perfect Egg Salad Sandwich

Egg Salad Sandwich Variations

Once you get your sandwich the way you like it, it’s fun to play around with variations. Here are a few faves.

- Egg Salad with Broiled Gruyere: Broil some thinly sliced gruyere cheese onto your toast, top with the egg salad mixture, sprinkle with fried shallots, and serve open-faced. Inspired by a version I would eat on occasion at Il Cane Rosso in San Francisco.

- Curried Egg  Salad Sandwich: This is so good!  I think of it as a wintery version where you add curry powder, chopped apple, toasted pecans, and onion.

- Chickpea Salad Sandwich: You can use the same general idea for a vegan version. Pulse a couple of cups of cooked chickpeas in a food processor and proceed with the recipe, adding more yogurt if needed to bring the ingredients together.

- On Jalapeño Cheddar Oatmeal Bread: I just ate an egg salad sandwich on this super-toasted, homemade oatmeal bread and it is going to be hard to go back.

More Ideas and Tips from You

There are so many great ideas from you down in the comments. I wanted to highlight a few here!

Lirion says, “Don’t freak out, but my egg salad uses eggs and a mango relish. Yup, that’s it. After assembling and before adding the second piece of bread, a shot of fresh cracked pepper and all of 5 grains of salt.

I love a secret ingredient, and Quinn says, “I keep my egg salad ingredients to a minimum, eggs, shallots, chopped pickle, mustard, a lil mayo, and salt and pepper. oh, and I add Old Bay too.”

Or listen to this variation from Shawn! “I just made some delicious Japanese flavored egg salad with homemade wasabi mayo. For the mayo I used two egg yolks, 500 mL of olive oil, and two tsp of rice wine vinegar. After the yolk had accepted all of the oil I added fresh dill, lemon juice, salt & pepper, and a sizable squirt of wasabi paste. For those of you who like a little crunch I suggest chopped water chestnuts drained and briefly pan fried. Eat it on bread as dark as pumpernickel or as white as wonder; it’s all about the mayonnaise.” Genius!

Kate lends some technical insight, “I’ve found the best tool for mashing up eggs for egg salad is a grid-style potato masher. Those square holes make the perfect sized bits of egg white. More consistent, yet chunkier than the results you get with a fork.“

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The Perfect Egg Salad Sandwich

4.33 from 34 votes

Always use good quality eggs - but something to keep in mind, the fresher they are, the harder they are to peel after boiling.

  • 6 large eggs
  • 2 tablespoons Greek yogurt (or mayo)
  • 1 tablespoon whole-grain mustard
  • Salt and pepper
  • 1 stalk celery, washed and chopped
  • 1/4 cup minced yellow onion
  • A tiny squeeze of lemon juice
  • 2 small handfuls of lettuce
  • 8 slices of whole grain or sourdough bread, toasted
  • 2 cloves of garlic, peeled
  1. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly eight minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl.

  2. Add the yogurt or mayonnaise, the mustard, a couple generous pinches of salt and pepper, celery, onion, and lemon juice. Mash with a fork. Don't completely overdo it, you want the egg mixture to have some texture. If you need to add a bit more yogurt to moisten up the mixture a bit, go for it a bit at a time. Taste, and adjust the seasoning - adding more salt and pepper if needed.
  3. To assemble each egg salad sandwich: rub the toasts with garlic, place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast. Repeat with remaining slices.


Makes 4 sandwiches

Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
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Recipe Rating


Oh now this looks like a good recipe. I will eat it on GF sourdough bread, or on 100 % whole rye, like the good Dane I am. Minor quibble, a texture thing, really: I finely grate my eggs as I cannot abide pieces of wobbly whites. I couldn't agree more with how to cook the eggs to perfection. I buy my farm eggs at our local bookstore, Misty River Books. We can also get high-quality homemade sourdough bread there, but I cannot tolerate wheat so I just indulge in breathing in the marvelous scent and remind myself that it only takes about 4 slices over the course of a week for my pants to be too tight. The GF version from my sister's health food store's freezer will have to do. I like capers in my egg salad and chives, not onion. Celery is a must! Half Hellman's and half 8% Greek yogurt. Aleppo or Korean pepper flakes! I sprinkle a little Maldon salt and LOTS of fresh cracked pepper before digging in. I have also been known to reach for the sambal olek.


    Sounds perfect Marianne! Sounds like you make something like this shredded egg salad. I also love the texture of the grated eggs.

    Heidi Swanson

I stumbled upon your article about egg salad and I must say, it was an absolute delight to read! I've always been a fan of your recipes, and this one certainly did not disappoint. Your description of the "perfect egg salad" had me salivating from the get-go, and I couldn't resist trying out your recipe for myself. I appreciated how you provided multiple variations on the classic egg salad recipe, allowing for personalization and experimentation in the kitchen. I ended up trying out the version with capers and lemon, and it was simply divine. The addition of the capers added a nice briny flavor that balanced well with the tanginess of the lemon juice. I also loved your tip about using the leftover egg water to make a flavorful dressing - such a creative and sustainable idea! Overall, I want to thank you for sharing such a delicious and versatile recipe. It's definitely one that I'll be revisiting time and time again, and I can't wait to experiment with some of the other variations you suggested. Keep up the great work, and I look forward to trying out more of your recipes in the future!

Rohit Attri

    Thanks for the feedback Rohit!

    Heidi Swanson

i like to use my mini cuisinart on pulse to mash the eggs to fluffy lightness

Debra Connell

it's so delicious!! i will buy this ingredients after work, and cook this recipe at home. thanks for sharing this delicious recipe :)


Have you cooked hard boiled eggs in an Instant Pot?? They peel perfectly every time. I'm talking about day-old eggs (I have chickens). It's pretty damn amazing and gives me zero reason to procrastinate making this gorgeous egg salad.


i completely agree on your feelings about mayo bombs disguised as egg salad! i keep my egg salad ingredients to a minimum, eggs, shallots, chopped pickle, mustard, a lil mayo, and salt and pepper. oh, and i add old bay too. everyone who tries it always tastes it but can never put their finger on it! your blogs are always inspiring! thanks! :)


My perfect egg salad sandwich recipe is much simpler...whole grain wheat toast is a must, of course, but add sliced olives to the egg mixture - they provide much flavor without the need for extra salt, and all you really need is pepper. and of course, minimal mayonnaise. A crisp lettuce leaf and slice fresh tomatoes top it off.

Mary Beth

    Love this idea!

    Heidi Swanson

You have described the recipe so well. It is very easy for anyone to prepare it :) and especially the tips that you have given. It really helps us to know where we went wrong while cooking :) so now i know to keep on trying until I get my eggs boiled right :)


This receipe sound delicious but i would suggest you to add Coriander(cilantro) leaves to this so it gives some essence out of the sandwich


I made this the other night. This was awesome!


Beautiful sandwich, mouthwatering photo! I love egg salad and this recipe sounds wonderful.

Polish pottery

Curry powder can transform egg salad. I'm a recent convert.


Don't freak out, but my egg salad uses eggs and a mango relish. Yup, that's it. After assembling and before adding the second piece of bread, a shot of fresh cracked pepper and all of 5 grains of salt :)


Heidi, I'm so glad you came over to the other side..... As with everything else, made fast and cheap could turn any food into something repugnant. Yours looks, of course, fantastic. It's cracking me up (oh god, no pun intended) that people are asking you for substitutions. People, experiment and play!


hi! what do you say to this one? i mash the eggs with a potato-masher, then add very finely chopped onions, small celery pieces, cilantro, salt, pepper, cumin, and just a little miracle whip to make it moist. i usually serve it open-faced on a baguette. yum!


Just made egg salad for a sandwich for lunch today but found my family had eaten all the bread. I took it to work with celery sticks and ate it that way! Have you ever tried it with salad shrimp mixed in? I love it also with chopped green olives. A little chopped jalepeno is good, too.


I love egg salad sandwhiches but I've never made them with the yolk.... I'll have to try it! Maybe I'll be able to get the kids to eat it with me then!


Hi Heidi, I adore your site. The other trick to really yellow yolks is to use eggs from happy chickens that have been eating greens. We raise our own meat birds (sorry, I know your a veg - I was too until I got a piece of land to raise my own meat) and laying hens. Our yolks are positively golden in the spring when the hens have lots of greens on which to graze. As summer heats up and our pasture dries to a golden brown our hens are only given the greens that are leftovers and whatever we dig up from the garden and their yolks pale considerably. The taste of the spring eggs is incomparable to any I've tasted. One may purchase pasture raised eggs from Taxiera farms in Bolinas and Marin Sun Farms in Point Reyes Station. It's worth the drive, believe me....One may also bulk up and buy a few dozen at a time - these eggs are so fresh they keep for nearly a month in the fridge. Happy eating! I'm one of those folks that likes chopped egg sandies any way she can get them!


    Good eggs are a game changer! And I love Marin Sun Farms!

    Heidi Swanson a teenager who loves to eat egg sandwiches...i love to make them too...but i guess mine were a little drowned in mayo...thanks for your recipe and thanks for the technique in boiling eggs...that was my major problem in creating egg time i create a batch of egg sandwiches...i'LL consider your recipe! tnx again!...ciAo!


I was craving egg salad and came across your post. Coincidence? I think not. ;)


I just made some delicious Japanese flavored egg salad with homemade wasabi mayo. For the mayo I used two egg yolks, 500 mL of olive oil, and two tsp of rice wine vinegar. After the yolk had accepted all of the oil I added fresh dill, lemon juice, salt & pepper, and a sizable squirt of wasabi paste. For those of you who like a little crunch I suggest chopped water chestnuts drained and briefly pan fried. Eat it on bread as dark as pumpernickel or as white as wonder; it’s all about the mayonnaise.


These recipes sounds delious. Gotta give the Egg sandwich another try. Yum on sourdough with baccon and chopped onion.

Robin L

Get some really good fresh bread, a local bakery of mine serves this wonderful salty farm bread (kinda inbetween a croissant and french bread) You take a slice of that and put it in the pan with real butter and sauteed onion and chives and pepper. Then take the mayo egg mix and get some truly great cheese and when the bread is all golden on both sides you put the cheese in the middle mix in the peepers, onion, chives, and put it all together. so good :)


My mother makes a wonderful egg salad recipe. She pushes the eggs through a collander (so they become more of a paste) and adds olive oil instead of mayonaise (since mayo is already egg based). It's terribly good!!


I'm like Elise - one of my favorite egg-salads has curry powder, Chinese crunchy noodles, celery and peas. My other alternative is one with capers or a real favorate, tons of fresh tarragon.


Hi - My family begs for egg salad sandwiches, but I rarely have the time. Mine is fairly simple. I use Hain mayo made with safflower because I do not use soy products. I just keep adding mayo until I have that stiffness when mixing. Too much ruins it. Oh, I use the old time egg slicer - I slice it long ways and take it out and cut it the other way - makes a nice, neat appearance to the mixture. I add a very small amount of organic brown mustard - just about the size of a quarter for 10 eggs. If it is barely tasted, that was my goal. A small amount of celery seeds and now for the best items to complement the mix. We have what is called Vegen bread here in one of our healthfood stores. It is whole wheat and covered with pumpkin seeds - ymm - very nutty and good. No sog because the bread is tight textured. I use the butter lettuce or some may refer to it as Boston lettuce. The absolute ultimate to us is nice, fresh alfalfa sprouts. It gives it a nice, healthy taste. I make my tuna much the same way - no celery seeds, but fresh celery, red onion, green pepper, and those matchstick carrots. Boston lettuce and alfalfa sprouts, of course. I toast the bread now and again for variety. Organic eggs make me sick and I do not understand why. This is a wonderful site - thank you!

Teri Shaffer

Egg on my face! Fresh egg salad, chilled and on some dark rye Finnish bread is the best. Thanks your recipe gives me an excuse to re-explore my childhood party food... ie tiny little white triangles of egg sandwiches... now made healthy


The egg salad sandwich always played a major roll at the Dunn house. Five boys, ten eggs, and lots of mayo. If we were lucky, someone would think to chop up some onion for it. If we were luckier they wouldn't make me responsible for boiling the eggs (always under or over done). To this day though they bring back wonderful memories of my childhood and family. The response in my home now to egg salad is similar to yours - "Why?!" - but perhaps this will help us ease it back in to the legion of acceptable edibles. Thanks!

Jim Dunn

I make my egg salad very much the way my mom made her tuna salad. Of course, I skip the tuna, but I use a light binding of mayo, dijon mustard, dill, fresh cracked pepper and salt, chopped dill pickle, chopped celery, and small chunks of apple. Now if only I could perfect her seed and nut bread she'd use for the sandwiches...


This recipe sounds good! I am not a huge fan of eggs, but when it came to egg salad and deviled eggs I was there! This recipe sounds good, though my dad always taught us to cook our hard boiled eggs for 10 minutes to get the yolks just right. 7 minutes seems too short of a time. As for mayo, I have recently found that I am in love with the Hellman's brand AKA Best Foods on the West Coast. I found it to be more fluffy, tasty, and light. The flavor is amazing! No more Kraft for me! Too vinegary. I like chives, but they are hard to find here, so I will use green onions or leeks, they are the same only bigger. Thanks for the ideas!

Sounds Good

Try using toasted sour-dough pumpernickel, if you can find it. The sour flavor adds a little punch (like adding pickles does), and the dark color of the bread contrasts beautifully with the yellow of the eggs. And I'm all for the addition of a little mustard.

sour-dough pumpernickel!

That sandwich looks incredible. Thanks for not using dill, I can't stand it. I'm going to try this over the weekend.

WhiteTrash BBQ

Wow. You are only the third person I've ever known about who didn't like egg salad sandwiches. I usually butter each piece of bread and find that really helps the "sog" factor. Plus it's really delicious. I also read a newsletter once that suggested chopped cucumber (without any seeds) tossed with the eggs. I personally use celery and a small amount of diced sweet onion. Also, I think if you happen to make deviled eggs (I don't), you could adapt whatever you put in the deviled eggs to work with eggs for salad (perhaps mustard, a little vinegar). The trick is to use a sparse amount of dressing. I particularly like to make egg salad tea sandwiches. For those I use thinly sliced whole wheat bread, butter the bread, and use a pretty lettuce leaf with a small amount of egg salad so the sandwiches are thin. But tea sandwiches are another topic altogether.....


Hi Heidi, I simply love egg salad, and eat it at least once a week. I have learned a trick back in my day when I use to make salads such as egg salad in a little cafe. To make the yolk look more yellow and bright just add a small amount of yellow mustard. That way you won't have to add any salt once you make the salad. Also, my grandmother use to make her egg salad with chopped up green olives. It was fantastic!


My husband and I naturally dyed easter eggs a couple of years ago using different veggies. I just added the cooked beets used to extract the dye to the egg salad for a nice sweet addition and a bright pink color.


Who eats egg salad without a lot of mayo?I think that is what makes it taste good. Mayo,salt & pepper. That is the best way to eat an egg salad sandwich. Oh, it has to be on warm, fresh, homemade bread as well. Eat with honey barbecue chips. Who could ask for a better lunch?!!


I also love my egg salad, and not even always in sandwich form--sometimes we just bust out a big bowl and sliced baguette. I would also heavily encourage the use of fresh dill. Fresh dill makes egg salad into something else entirely.


Hi Heidi! I agree with you, there is nothing more unappealing than a soggy egg-salad sandwich. When I'm in the mood for something a little different I'll use a tablespoon or two of my homemade pesto mayo - it's such a treat!


i like to add red bell peppers for both crunch and colors. if you get a really good pepper, it'll add some sweetness to the egg salad too!


I happen to LOVE egg salad. Cold, warm, soggy, over-mayoed, under-mayoed, with leftover Easter eggs, eggs that have been sitting in the fridge for six months, fresh eggs, overboiled eggs (but NEVER underdone eggs), mustard, celery or celery seed, mayo, cheese or no cheese, tunafish added, crispy iceberg lettuce with no nutritional value whatsoever, bacon crumbles or sliced green olives, scallions, chives... Egg salad is just a high-protein base for hundreds of combinations, and it wears well on day-old Wonderbread, or Portugese rolls or French loves with the middles hollowed out to make room for all of the veggies you add. I just made a HUGE tray of deviled eggs using all the leftover Easter eggs (who on *earth* THROWS AWAY dozens of colored eggs?... actually, who on earth lets them sit in the sun for hours? We hide ours indoors, right before the kids get up, and they find them within thirty minutes -- plenty of time to go back in the fridge to be used for food.) Seriously, though, egg salad is a lovely, /lovely/ thing, and it's great that you've found a way to enjoy it. Try salted sunflower seeds -- it's a surprisingly good surprise in egg salad. My favorite 'egg salad' recipe started out as a joke, like 'who can come up with the grossest food combination'? Pumpernickel bread, mushed hardboiled eggs, honey mustard.... and peanut butter. I know it sounds horrifying, but I promise, it's *actually* *delicious*.


I vote for the capers - Pain Quotidian makes a splendid open face egg salad sandwich, and tops it with a few salted capers. Heaven.


Soooooo... Here I am, just minding my business when I stumbled onto this website. Lo and behold, Ithere's a passle of people writing about eggsalad sandwiches. I thought, "What the heck is this all about?" I read the posts and now I have a hankerin' for an eggsalad sandwich (it's 4:10 pm here in Kansas). Not the typical kind, but the wonderfully experimental varieties I just discovered. Thank you! BTW, "hankerin' " is just a phrase I use once in a blue moon. Not everyone in Kansas talks that way.

Tom N

I use cucumbers in mine for the crunch factor, and a dash of Tony Chachere's in place of salt and pepper. I need to try adding lemon juice...mmm...


I was always the pickiest eater in my huge family. But I could never get enough of egg salad sandwiches, always on grainy, nutty bread. But mine had to be PLAIN. No SWEET RELISH, no onions, no mustard, no olives, capers etc... nothing but light mayo (as in not much), salt and pepper. When I got into my teens and twenties, my taste buds graduated. I suddenly LOVED mustard, ginger, onions (only cooked, still can't stand the raw crunchiness of them), asparagus... etc. However, I still like my egg salad sandwiches PLAIN. After reading your recipe and some of the comments, I'm tempted to add some gruyere and fried shallots, maybe some curry powder or paste (eliminate the mayo altogether - i never liked the taste, smell and texture of it, so thanks for that suggestion!)... La la la... off to the kitchen!


I'm with Amber(not the peanut butter thing though) love that egg salad I use some fine diced onion and drained sweet pickle relish. But what really does it for me is .... MIRACLE WHIP a sandwhich just isn't a sandwhich..... My fiancee' is a mayo girl so when it's for the whole family I use mayo with a teaspoon or less of cider vinegar gives the zest I want without the M-WHIP she does not.

Kyle B.

I had the best egg sald sandwich ever in Boston last summer made with avocado and capers, topped with tomato and bean sprouts. Delicious!


Does the well bred cook disdain the automatic egg cookers? Why? My 4 year old McEgg produces up to 7 perfect hard or soft boiled eggs every time. Your site is becoming addictive. The recipes combined with the comments are quite an education on being innovative.


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