Egg Salad Sandwiches

5 from 2 votes
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This egg salad recipe makes the best filling for sandwiches.

These little egg salad sandwiches will make your weekday easier and less stressful. There is no shame in having egg salad sandwiches for dinner with some chips on a busy weeknight.

I make these all the time. I sometimes add crispy bacon and cheese. I know. Sounds crazy. I also prefer it warm.

Warm egg salad is my absolute favorite. My mom says I like it that way because when I was a little girl she used to serve it like that whenever she was in a rush. I guess. I also tried this cold to make sure it tastes amazing as well and it’s a winner. All around. Whether you prefer it warm or cold, you will enjoy these.

Serve these on some warm buns or white sliced bread. You can also serve it on a cup of lettuce. Still delicious. I feel like mustard is a must but if you’re not a fan make sure you don’t omit the vinegar. You want a tiny little tang.

Creamy egg salad in a bowl, perfect for egg salad sandwiches or a picnic side!

Sprinkle this delicious egg salad with a pinch of paprika for a hint of spice.

You can also serve this with crackers or pick at it with a fork.

Egg salad sandwiches are a perfect busy weeknight meal or picnic lunch.

 

Serve these on homemade Onion Rolls. Get the recipe:

egg salad sandwich on a small plate
5 from 2 votes

Egg Salad Sandwiches

A classic sandwich that makes a quick lunch or dinner. These egg sandwiches are creamy and delicious and come together in minutes.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 servings
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Ingredients 

  • 8 eggs
  • 3 tbsp mayo
  • 1/2 tsp vinegar
  • 1/2 tsp pickle juice, optional
  • 1 tsp dijon mustard
  • 1 tsp grain mustard
  • 1 tsp dill
  • 2 tsp fresh parsley
  • 1/4 tsp paprika
  • 2 tsp hot sauce, optional
  • Salt and pepper to taste
  • Bread

Instructions 

  • In a large pot, cover the eggs with water and bring to a boil.
  • Turn off the heat, remove from the stove and cover for 10 minutes.
  • Place the eggs in a bowl filled with cold water and then peel them.
  • Using a fork, smash the eggs until nice and chunky.
  • Stir in the mayo, vinegar, grain mustard, dijon mustard, pickle juice, dill, parsley, hot sauce, salt, and pepper.
  • Sprinkle the paprika on top.
  • Spread the egg mixture on the bread and enjoy!

Video

Nutrition

Calories: 198kcal | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 331mg | Sodium: 290mg | Potassium: 121mg | Vitamin A: 545IU | Vitamin C: 1.7mg | Calcium: 49mg | Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Entree
Cuisine: American
Servings: 4 servings
Calories: 198
Keyword: Egg Salad, Egg Salad Sandwich
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5 from 2 votes (2 ratings without comment)

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