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Classic Creamy Egg Salad Sandwich Recipe for Lunch

Simplicity is the name of the game with this creamy, dreamy egg salad sandwich — a lunch you’ll make again and again.Egg salad sandwich halves with mixed greens stacked on a plate with a side fo chips.

You Just Can’t Go Wrong With an Egg Salad Sandwich

It’s nostalgic, uncomplicated, and genuinely delicious. Rich, creamy egg salad is a classic for a reason — especially when you brighten it with a touch of Dijon, smoked paprika, and a splash of apple cider vinegar.

This version lands somewhere between a deviled egg and a traditional egg salad sandwich, with celery and fresh chives for a pleasant crunch and herbaceous lift.

What to Serve With an Egg Salad Sandwich

A handful of chips is a classic side, but a light, smooth soup or a simple side salad pairs beautifully. Choose something like a roasted red pepper or tomato soup for warmth, or a crisp cucumber-tomato salad for freshness. Mixed greens on the sandwich itself add texture and brightness.

Bowl of hard-boiled eggs and pinch bowls of chives, celery, mayo. paprika, Dijon, salt, pepper, and vinegar.

The Full List of Ingredients

  • Eggs (hard-boiled)
  • Mayonnaise
  • Dijon mustard
  • Smoked paprika (or regular paprika)
  • Apple cider vinegar
  • Celery, finely chopped
  • Fresh chives, finely sliced
  • Sea salt and cracked black pepper
  • Good bread for serving

How to Make an Egg Salad Sandwich

  1. Place the eggs in a saucepan and add enough water to just cover them. Bring to a boil and cook 5–8 minutes depending on how firm you like the yolks (shorter for slightly jammy yolks, longer for fully set yolks).
  2. When cooked, run the eggs under cold water and let them cool completely in that water.
  3. In a mixing bowl, combine the mayonnaise, Dijon mustard, smoked paprika, apple cider vinegar, chopped celery, and chives. Stir until smooth and cohesive.
  4. Peel the cooled eggs and cut them in half. Add the yolks to the mayo mixture and mash them until creamy and well blended.
  5. Roughly chop the egg whites and fold them into the bowl, stirring gently to coat the pieces.
  6. Season with sea salt and cracked black pepper, adding small pinches and tasting until the flavor is balanced.
  7. Spread the egg salad on your chosen bread, top with mixed greens if desired, and close the sandwich. Serve immediately.
Mixing bowl full of mayo, chives, celery, and spices.
Mixing bowl full of fully blended mayo, chives, celery, and spices.
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Mixing bowl full of mayo mixture and roughly chopped egg whites.

Mixing bowl full of completed egg salad.

Want Another Classic Sandwich to Make?

Try a creamy, crunchy tuna sandwich for another simple, satisfying lunch.

Recipe Tips and Tricks

  1. Season at the end. The mayo mixture tastes stronger before you add the eggs; once yolks and whites are incorporated, the flavors mellow. Add salt and pepper in small pinches until it tastes right.
  2. Leftovers can be warmed slightly if you don’t enjoy them straight from the fridge. Place a portion in a microwave-safe dish and heat in short 10-second increments until just warmed.
  3. Add a teaspoon or two of hot sauce to introduce heat and extra depth.
  4. Stored in a tightly sealed container, egg salad will keep in the refrigerator for 3–4 days.

Useful Tools for This Recipe

  • Sharp knife
  • Cutting board
  • Saucepan
  • Measuring cups and spoons
  • Mixing bowl

Egg salad sandwich halves with mixed greens stacked on a plate with a side of chips.

Have You Made This Recipe?

If you enjoyed it, please consider leaving a rating and a comment with your feedback. Tag your sandwich photos on Instagram to share your creation.

More Sandwiches & Wraps to Whip Up:

  • Caesar BLT Sandwich With Peppered Bacon
  • The Best Tuna Sandwich
  • Buffalo Chicken Wrap
  • Healthy Curry Chicken Salad With Grapes
  • Tuna Wrap With Hummus and Veggies
Egg salad sandwich halves with mixed greens stacked on a plate with a side of chips.
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5 from 10 votes

Simple Egg Salad Sandwich

By: Dana Sandonato
Simplicity is the name of the game with this creamy dreamy egg salad sandwich. It’s a lunch you’ll have on repeat!
Prep Time: 10
Cook Time: 8
Total Time: 18
Servings: 4

Ingredients 

  • Bread
  • 6 eggs, hard-boiled and cooled
  • 1/4 cup mayonnaise, plus more if you want it extra creamy
  • 1/4 cup finely chopped celery
  • 2 TBSP finely sliced chives
  • 1 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika (regular or sweet paprika works too)
  • Pinch of sea salt and cracked black pepper

Instructions 

  • Place eggs in a saucepan and add just enough water to cover. Bring to a boil and cook 5–8 minutes depending on yolk preference.
  • When cooked, run under cold water and let the eggs cool.
  • Meanwhile, combine mayonnaise, Dijon, paprika, vinegar, celery, and chives in a mixing bowl and stir until blended.
  • Peel and halve the eggs. Add yolks to the bowl and mash them into the mayo mixture until creamy.
  • Roughly chop the whites and fold them into the bowl to coat.
  • Season with salt and pepper to taste and adjust as needed.
  • Spread the egg salad on bread, top with mixed greens or extras you like, close the sandwich, and enjoy.

Notes

If you like heat, stir in a teaspoon or two of your favorite hot sauce.

For leftovers:

If you prefer it warmed, microwave a portion in a microwave-safe dish in short 10-second increments until just warmed.

Stored in a tightly sealed container, egg salad will keep in the fridge for about 3–4 days.

Nutrition

Serving: 1sandwich | Calories: 444kcal | Carbohydrates: 45g | Protein: 18g | Fat: 20g

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