The homemade egg salad sandwich is prepared with toasted bread, classic egg salad and fresh vegetables. It’s the perfect light dinner or summer sandwich.
Easy Egg Salad Sandwich
If you’re looking for the perfect summer sandwich, can you think of an egg salad sandwich? It does for us! This homemade egg salad sandwich recipe has crunch of cucumber, creamy egg salad and fresh dill.
Perfect for a picnic or when trying to use up some leftover egg salad.
Why you will love it!
This sandwich is a great high-protein veggie sandwich option.
It’s a great meal to make ahead of time and eat throughout the week.
An easy option for lunch or dinner.
Selected ingredients
- eggs: Egg salad isn’t complete without eggs. Use your favorite brand of eggs and cook them to perfection. We prefer a hard-boiled egg, boiled for about 8 minutes.
- Mayonnaise and Greek Yogurt: Egg salad’s creaminess comes from both mayonnaise and Greek yogurt. We use both for a bit of balance. The taste of mayonnaise and high-protein Greek yogurt for a bit of acidity.
- Mustard: some mustard deepens the flavor of the egg salad. We used a mixture of different types of mustard.
- Sour Dough Bread: Which bread you use matters. We used baker’s style sourdough bread and toasted it. It adds a big crunch. Some people like their bread to be white and soggy. Feel free to use whatever type your boat floats on.
- Fresh dill: Don’t skip the fresh dill. It brings brightness and freshness to the egg salad sandwich.
- Sandwich Fasteners: What you have on your sandwich is up to you. We went with slaw, celery, tomato and cucumber.
Try it!
Perfect hard boiled eggs
Follow our tutorial for perfectly hard boiled eggs every time!
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Simple instructions
Make sure you scroll all the way down to the recipe card for the full ingredient list and written recipe.
- Hard boil eggs: Place the eggs in a large pot of boiling water. Boil eggs for 8 minutes. Transfer the eggs to an ice bath.
- Make Egg Salad: While the eggs are in the water bath, prepare the egg salad dressing. In a bowl, combine Greek yogurt, mayonnaise, mustard, vinegar, salt, pepper, paprika, and hot sauce and mix well. Pour the eggs into the sauce and stir.
- Assemble the sandwich: Toast the bread, then layer the sandwich ingredients on the toast and enjoy.
Best Tips
Let the eggs cool down: Allow the eggs to cool slightly after peeling the eggs. If you add hot eggs to the sauce, it may runny.
Meal prep meal: When making these weeknight egg salad sandwiches, keep all the ingredients separate so the bread doesn’t get soggy.
Make a wrap out of it: Are you more of a diaper person? Substitute a tortilla for the bread and wrap all of the sandwich ingredients in the tortilla.
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frequently asked Questions
Egg salad sandwiches are usually made with lettuce, tomato, cucumber and creamy egg salad.
Yes, you can spice up this egg salad sandwich by adding sliced jalapenos, banana peppers, or a pinch of cayenne pepper.
We do not recommend freezing egg salad.
storage
Keep all ingredients for the egg salad sandwiches separate until just before serving.
Ingredients
egg salad
- 8th large hard-boiled eggs
- 1/3 Cup plain Greek yogurt
- 2 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- 1.5 teaspoon white wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon paprika
- 1/2 teaspoon hot sauce
Egg Salad Sandwich
- 8th slices of sourdough sandwich bread any shape
- 1 Cup lettuce Romaine or any kind
- 2 Cut celery sticks into 3-inch strips cut lengthways
- 1 large tomato slices cut
- ½ medium white onion cut into thin rings
- 2 large dill pickles cut into thin rings
- 1 tablespoon chopped fresh dill
instructions
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Bring a large pot of water to a boil and carefully add the eggs. Set a timer for 8 minutes. While the eggs are cooking, prepare a large ice water bath in a large bowl. After 8 minutes, remove the eggs from the boiling water with a slotted spoon and place the eggs in the water bath for 5 minutes.
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While the eggs are in the water bath, prepare the egg salad dressing. In a bowl, combine Greek yogurt, mayonnaise, mustard, vinegar, salt, pepper, paprika, and hot sauce and mix well. Put aside.
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Peel the eggs and cut the eggs into small pieces. Add the eggs to the sauce and mix until combined. Cover and refrigerate for at least 30 minutes.
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Toast the bread and assemble the egg salad sandwiches. Place the lettuce you are using on a piece of toast (good for keeping the bread from getting soggy). Then layer the celery, tomato, onion and pickles over the lettuce. Top the ingredients with ⅓ cup egg salad and season with fresh dill.
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Place the last piece of bread on top of the ingredients and enjoy.
Tips & Hints
- You are welcome to replace the different types of mustard with other types of mustard. We love the crunch the celery gave the sandwich, but you can omit the celery if you’d like.
- We highly recommend serving this egg salad sandwich with BBQ kettle chips.
nutritional information
Calories: 349kcal Carbohydrates: 31G Protein: 19G Fat: 16G Fiber: 3G Sugar: 6G
Photography: The photos captured in this post are by Ashley McGlaughlin of The Edible Perspective.