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Classic Creamy Egg Salad Sandwich

There is something wonderfully comforting about a classic egg salad sandwich. It is simple, creamy, satisfying, and made with ingredients that are usually already sitting in the refrigerator. Tender hard-boiled eggs are chopped and folded into a rich, tangy dressing, then layered between slices of soft bread for an easy lunch or light dinner.

This version keeps the traditional flavors while adding just enough mustard, fresh herbs, and seasoning to make the egg salad flavorful without overpowering the eggs. The texture is creamy but still chunky, so every bite has a pleasant combination of smooth dressing and tender pieces of egg.

Ingredients

For the Egg Salad

6 large eggs
⅓ cup mayonnaise
1 tablespoon yellow mustard or Dijon mustard
1 tablespoon finely chopped dill pickles
1 tablespoon finely chopped fresh chives
1 teaspoon pickle juice or lemon juice
¼ teaspoon garlic powder
¼ teaspoon paprika
Salt, to taste
Freshly ground black pepper, to taste

For the Sandwiches

8 slices sandwich bread
Lettuce leaves, optional
Thinly sliced tomato, optional
A little butter or mayonnaise for spreading on the bread

Step 1: Boil the Eggs

Place the eggs in a saucepan and cover them completely with cold water. Make sure there is about an inch of water above the eggs.

Place the saucepan over medium-high heat and bring the water to a full boil. Once it reaches a boil, turn off the heat and cover the pan with a lid.

Let the eggs sit in the hot water for about 10–12 minutes. This allows the yolks to cook completely while keeping them tender rather than rubbery.

Prepare a bowl of ice water while the eggs are cooking.

Step 2: Cool the Eggs Quickly

When the cooking time is finished, carefully transfer the eggs into the ice-water bath.

Let them cool for at least 5 minutes. The cold water stops the cooking process and makes the eggs easier to peel.

Once the eggs are cool enough to handle, gently tap each one against the counter and peel away the shell. Rinse the peeled eggs briefly under cool water to remove any tiny pieces of shell.

Pat them dry with a paper towel.

Step 3: Prepare the Eggs

Cut each egg in half and separate the yolks from the whites.

Place the yolks in a medium bowl and roughly chop the egg whites into small pieces. Keeping the whites slightly chunky gives the finished egg salad a better texture.

Mash the yolks with a fork until they become fine and crumbly.