If you're looking for a simple and tasty sandwich option, you can't go wrong with a classic egg salad. This recipe features hard-boiled eggs and a handful of fresh ingredients to create a delightful and satisfying filling. With its creamy texture and flavorful dressing, this egg salad sandwich is sure to please your taste buds.
Whether you're preparing a quick lunch or hosting a casual get-together, this easy-to-follow recipe will guide you in making a scrumptious egg salad sandwich that everyone will love. The ingredients for this classic egg salad recipe include hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, salt, and pepper. To add some crunch and flavor, we'll also use diced celery, minced fresh jalapeno, sliced scallions (or chopped onion), and fresh parsley.
Once all the ingredients are combined, you can enjoy your egg salad in various ways. It can be served as is, over a bed of lettuce leaves for a low-carb option, or between two slices of bread to make a hearty sandwich. The versatility of this recipe allows you to customize your sandwich according to your preferences. So get ready to make a quick and delicious egg salad sandwich that will satisfy your cravings.
For more egg recipes, check out our foolproof method for perfectly poached eggs, featuring a perfectly runny yolk and tender whites. These poached eggs can be savored on their own or used to enhance dishes like classic Eggs Benedict or served atop creamy avocado toast.
For a satisfying breakfast or brunch option, explore our recipe for fluffy and creamy scrambled eggs seasoned to perfection. Customize them with your choice of ingredients, such as cheese, vegetables, or herbs, to create a personalized flavor experience. If you prefer fried eggs, our guide will help you achieve sunny-side-up or over-easy eggs with a luscious runny yolk. Pair them with crispy bacon or toasted bread, or use them to crown a delectable hash.
Finally, treat yourself to our mouthwatering egg sandwich, consisting of four layers of sandwich bread spread with mayo and filled with sliced hard-boiled eggs, crisp lettuce, and fresh tomatoes. This versatile and satisfying meal is perfect for any time of day. With these recipes, you'll have a range of delectable egg-based dishes to savor and enjoy!
How to Make Egg Salad
Note: The full instructions are provided in the recipe card below.
Carefully place the eggs, ensuring they don't crack in a single layer in a saucepan. You can cook as many eggs as you like, as long as they fit in the pan in a single layer. Add enough water to the saucepan to cover the eggs by about an inch (2.5 cm). Place the saucepan on the stove over medium-high heat and bring the water to a boil.
Once the water reaches a rolling boil, reduce the heat to low or medium-low to maintain a gentle simmer. Let the eggs simmer in the water for 10 minutes. While the eggs are cooking, prepare a bowl filled with ice water. Once the eggs are cooked to your desired level, carefully remove them from the saucepan using a slotted spoon. Immediately place the eggs into the ice water bath. This helps stop the cooking process and makes them easier to peel. Allow the eggs to sit in the ice water until completely cooled.
Gently tap both ends of the egg on a hard surface such as a kitchen counter or cutting board. Roll the egg back and forth to create small cracks all over the shell. Peel the shell off under running water. Start at the wider end and carefully remove the shell, being cautious not to damage the egg. Peeling the egg under water helps facilitate the process and makes it easier to remove any remaining shell fragments. Dry and transfer the boiled eggs to a cutting board and chop them into ¼-inch pieces.
In a medium bowl, whisk together the mayonnaise, dijon mustard, lemon juice, Worcestershire sauce, paprika, sugar, salt, and pepper. Add the chopped eggs, celery, scallions, parsley, and minced sweet and spicy pickle. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Once finished, you can use the egg salad as a filling for sandwiches or serve it as a side dish or topping for salads.
See More Egg Recipes:
📖 Recipe
Easy Egg Salad
Tools
- Silicone Spatula or Spoon
Ingredients
- 12 large eggs , hard-boiled
- ⅓ cup mayonnaise , plus extra, if you like, for spreading
- 2 teaspoons Dijon mustard , whole grain or yellow mustard
- 1 tablespoon fresh lemon juice
- ¼ teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon granulated sugar
- ¾ teaspoon ground black pepper
- ⅛ teaspoon paprika
- 2 stack celery , finely diced celery
- 3 scallions (white and green), thinly sliced, or ½ small onion, finely chopped
- 2 tablespoon finely chopped fresh parsley leaves
- 4 tablespoons sweet and spicy pickled, finely minced or sweet and spicy pickle relish
Instructions
- Carefully place the eggs, ensuring they don't crack in a single layer in a saucepan. You can cook as many eggs as you like, as long as they fit in the pan in a single layer. Add enough water to the saucepan to cover the eggs by about an inch (2.5 cm). Place the saucepan on the stove over medium-high heat and bring the water to a boil.
- Once the water reaches a rolling boil, reduce the heat to low or medium-low to maintain a gentle simmer. Let the eggs simmer in the water for 10 minutes. While the eggs are cooking, prepare a bowl filled with ice water. Once the eggs are cooked to your desired level, carefully remove them from the saucepan using a slotted spoon. Immediately place the eggs into the ice water bath. This helps stop the cooking process and makes them easier to peel. Allow the eggs to sit in the ice water until completely cooled.
- Gently tap both ends of the egg on a hard surface such as a kitchen counter or cutting board. Roll the egg back and forth to create small cracks all over the shell. Peel the shell off under running water. Start at the wider end and carefully remove the shell, being cautious not to damage the egg. Peeling the egg under water helps facilitate the process and makes it easier to remove any remaining shell fragments. Dry and transfer the boiled eggs to a cutting board and chop them into ¼-inch pieces.
- In a medium bowl, whisk together the mayonnaise, dijon mustard, lemon juice, Worcestershire sauce, paprika, sugar, salt, and pepper. Add the chopped eggs, celery, scallions, parsley, and minced sweet and spicy pickle. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Once finished, you can use the egg salad as a filling for sandwiches or serve it as a side dish or topping for salads.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
