Sharing is caring!

Nothing beats a delicious homemade egg salad sandwich. I like to add crispy bacon and cheese, and serve it on toasted brioche buns. It’s easy to make, requires simple ingredients, and is perfect for lunch or dinner!

WHY YOU’LL LOVE THIS SANDWICH

• The egg salad is creamy, flavorful, and simple to put together. Tastes great on its own but even better when served on bread.
• It contains bacon and cheese! Everything is better with bacon and cheese.
• Takes less than 30 minutes to make.
• You can double the recipe and make sliders instead.

INGREDIENT NOTES

See the recipe card below for ingredient quantities and complete instructions.

• Eggs – You’ll need 6 large hard-boiled eggs for this recipe.
• Mayo – I highly recommend using full-fat mayo for the best results.
• Hot Sauce – Optional but adds great flavor!
• Mustard – Yellow, spicy, or Dijon mustard works.
• Chives – If you’re not a fan of chives, simply omit them.
• Bacon – Adds flavor, crunch, and saltiness. So good! Feel free to cook the bacon on the stovetop or in the oven. I bake the bacon on a parchment paper lined sheet pan at 400 degrees F. for 17 minutes.
• Cheese – Use your favorite cheese! I like cheddar cheese, American cheese, or Monterrey Jack.

HOW LONG DO I BOIL THE EGGS FOR?

I like to boil the eggs for 12-15 minutes. Keep in mind that the cooking time can vary depending on the size of the eggs and your stovetop. It’s a good idea to experiment a bit to find the exact cooking time that gives you the desired consistency for your egg salad.

WHAT IS GOOD ON AN EGG SALAD SANDWICH?

I personally love bacon, chives, and cheese but feel free to add the following toppings:

• Avocado
• Red Onion
• Lettuce
• Tomatoes
• Candied Bacon
• Jalapenos

TOP TIPS FOR THE ULTIMATE SANDWICH

• Using vinegar, like white vinegar or apple cider vinegar, when boiling eggs can make the eggshells softer and easier to peel. The acid in the vinegar breaks down some of the calcium carbonate, which is what makes the eggshell hard.
• Mash the eggs on a flat surface like a cutting board, it’s so much easier than mashing them in a bowl.
• Use a fork, potato masher, or pastry cutter to mash your eggs. I like to leave them a little chunky but mash them however you prefer.
• You can prepare the egg salad ahead of time, but it’s best to assemble the sandwiches just before serving. If you assemble them in advance, the bread can become soggy.
• Allow the eggs to cool completely before adding the mayo and other condiments.
• Season generously with salt and pepper.

STORAGE

Place any leftover egg salad in an air-tight container and refrigerate for up to 3 days. Serve cold for best results.

MORE RECIPES YOU MIGHT ENJOY…

• Japanese Egg Salad Sandwiches
• Fried Shrimp Deviled Eggs
• Turkey Bacon Avocado Sandwich
• The Perfect Grilled Cheese

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!