Creamy, tangy, and packed between soft slices of bread—this egg salad sandwich is everything we want when we’re short on time but still want something real. It’s simple to throw together, requires no fancy tools, and uses ingredients you probably already have. One bite, and it’s clear why this one’s a classic.

A photograph of an assembled egg salad sandwich presented from a top-down perspective on a pristine white plate. The sandwich, cut neatly in half and slightly stacked, showcases a generous filling of creamy egg salad between two slices of soft white bread, with crisp, vibrant green lettuce leaves adding texture. Beside the sandwich sits a small pile of golden, ridged potato chips, and the plate rests on a cool, grey marble countertop. Soft, natural light illuminates the scene, highlighting the sandwich's details and creating subtle shadows.

I started making this on days when cooking felt like too much work. A few boiled eggs, some mayo, a little mustard, and whatever bread was around. It turned out better than expected—rich and filling, with just the right balance of flavors. Now, it’s my go-to when I need a quick lunch or a make-ahead snack for the week.

Table of contents

Why This Egg Salad Sandwich Just Works

No fluff. Just real ingredients that come together fast.

Simple ingredients – You don’t need anything special to make this.
Customizable – Add herbs, swap condiments, or throw in extras like pickles or celery.
Good hot or cold – It’s just as tasty straight from the fridge as it is at room temp.
Great for meal prep – Make the filling ahead and build sandwiches as needed.

Whether it’s a busy weekday or a slow afternoon, this sandwich fits right in.

What You’ll Need to Make It

Keep it classic or build in your own twists.

A photograph of a carefully arranged selection of ingredients for an egg salad sandwich on a pristine white marble countertop. Scattered around are small ceramic bowls containing perfectly chopped boiled eggs, creamy mayonnaise, bright yellow mustard, a sprinkle of sea salt, freshly cracked black pepper, and finely diced celery and dill pickles. To the side, a stack of fluffy white sandwich bread rests next to crisp green lettuce leaves, bathed in soft, natural window light. The composition creates a visually appealing still life, hinting at the delicious sandwich soon to be made.

Hard-Boiled Eggs – About 4 for two sandwiches. Chop them fine or leave them chunky—it’s up to you.
Mayonnaise – For that creamy texture. Go full-fat or use your favorite substitute.
Mustard – A little tang that balances the richness. Dijon or yellow mustard both work.
Salt and Pepper – To season the mix. Start small and taste as you go.
Bread – White, wheat, sourdough, or anything you like.
Optional Add-ins – Chopped pickles, diced celery, green onions, fresh herbs, or a pinch of paprika.

You can keep it straightforward or toss in a few extras for a little texture and crunch.

How to Make the Best Egg Salad Sandwich

Here’s how to pull it all together without making a mess or overcomplicating things.

A photograph depicts a stainless steel mixing bowl resting on a pristine white marble countertop. Inside the bowl, a creamy yellow mixture of chopped eggs, mayonnaise, and bright yellow mustard swirls together, being gently combined with a silver fork. A small ceramic bowl filled with crisp, finely chopped dill pickles sits to the side, ready to be incorporated into the blend. Soft, natural light illuminates the scene, highlighting the textures of the marble and the glistening ingredients.

Boil the Eggs – Start with cold water and bring to a boil. Once boiling, cover and let sit off heat for 10–12 minutes. Cool under cold water and peel.
Chop the Eggs – Dice the peeled eggs into small chunks. A fork works just fine if you like it rustic.
Mix the Base – In a bowl, combine mayo, mustard, salt, and pepper. Stir until smooth.
Combine – Add the chopped eggs and fold everything together. If you’re adding herbs, pickles, or celery, stir them in now.
Taste and Adjust – Check for salt, add more mustard if needed, and adjust to your liking.
Build the Sandwich – Spoon the mixture onto bread and spread evenly. Add lettuce, sliced tomatoes, or even a thin layer of butter underneath if you want. Top with another slice and press gently.

Cut it in half or keep it whole. Either way, it’s good.

What to Serve With It

This sandwich works solo, but sides never hurt.

A photograph of a meticulously assembled egg salad sandwich, cut in half and stacked invitingly on a white ceramic plate. The sandwich is built on soft, fluffy white bread, revealing a generous layer of creamy egg salad speckled with finely diced celery and a few vibrant green lettuce leaves providing a delightful crunch. The plate rests on a cool, polished marble countertop, accompanied by a small pile of crispy golden potato chips in a blue and white striped paper bag. Soft, natural light gently illuminates the scene, highlighting the textures and colors of the food.

Side	Why It Fits
Potato Chips	Classic crunch alongside creamy filling.
Pickles	Tangy and sharp—great contrast.
Tomato Soup	Warm, mellow, and perfect for dunking.
Green Salad	Light and fresh with vinaigrette.
Carrot or Cucumber Sticks	Crisp, simple, and fast.
Pasta Salad	Fills out a lunch plate with something hearty.
Apple Slices or Grapes	Sweet and juicy for balance.

Add a drink, and you’ve got a solid lunch without the extra hassle.

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How to Store and Pack for Later

The filling keeps well, which makes it great for grab-and-go meals.

To store: Keep the egg salad in an airtight container in the fridge for up to 3 days. Don’t assemble the sandwich too far in advance if using soft bread—it might go soggy.

To pack: Store the filling and bread separately, or make the sandwich and wrap it tightly in wax paper or foil. Add lettuce or something crisp to help protect the bread.

It makes a quick desk lunch or an easy option for road trips and picnics.

Frequently Asked Questions

1. Can I use store-bought boiled eggs?

Yes. If you’re short on time, pre-boiled eggs work fine. Just make sure they’re not too rubbery.

2. What bread works best?

Soft sandwich bread, sourdough, croissants, or even wraps. Use what you have and like.

3. Can I make it without mayo?

You can swap in Greek yogurt or mashed avocado, but the flavor and texture will be slightly different.

4. How do I keep the sandwich from getting soggy?

Add lettuce between the filling and bread, or pack the components separately and assemble when ready.

5. Is this freezer-friendly?

Not really. Egg salad doesn’t freeze well—the texture changes after thawing.

This quick and easy egg salad sandwich delivers exactly what it promises. No hassle, just comfort on bread. It’s a timeless lunch that anyone can make and enjoy with whatever they’ve got in the fridge.

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Quick and Easy Egg Salad Sandwich

This quick and easy egg salad sandwich is creamy, comforting, and ready in minutes. Perfect for lunch, snack prep, or a fast no-cook meal.

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Prep Time 10

Total Time 10

Course Lunch, Snack

Cuisine American

Servings sandwiches

Equipment

Mixing Bowl To mix the egg salad
Fork or spatula For mixing and mashing eggs
Toaster (optional) If toasting the bread

Ingredients

4 hard-boiled eggs peeled and chopped
3 tablespoons mayonnaise
1 teaspoon mustard Dijon or yellow
1/4 teaspoon salt or to taste
1/8 teaspoon black pepper
4 slices bread any kind, optional toasted
lettuce or tomato optional, for layering
chopped pickles or celery optional, for texture

Instructions

Add chopped eggs to a bowl. Mash lightly with a fork or spatula.
Add mayonnaise, mustard, salt, and pepper. Mix until well combined.
Stir in optional add-ins like pickles or celery if using.
Spread the egg salad evenly over a slice of bread. Add lettuce or tomato if desired.
Top with the second slice of bread. Slice and serve immediately or wrap and chill for later.

Notes

Use freshly boiled eggs for best results.
Keep the egg salad chilled if prepping ahead.
Add chopped herbs like dill or parsley for more flavor.

Keyword boiled egg recipe, easy egg sandwich, egg salad sandwich

Tried this recipe?Let us know how it was!

Carrie Boyd

Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.

As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.

A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!