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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, creamy dressing with a touch of mustard, crisp vegetables, and seasonings. Served between slices of soft bread, it makes an easy lunch, quick breakfast, or satisfying snack.

The secret to a truly delicious egg salad is balance. The eggs should be cooked until perfectly set without becoming rubbery, while the dressing should be creamy without overpowering the delicate flavor of the eggs. A little mustard adds brightness, while celery and green onion provide a pleasant crunch.

Ingredients

For the Egg Salad

6 large eggs
¼ cup mayonnaise
1 teaspoon yellow mustard or Dijon mustard
1 tablespoon finely chopped celery
1 tablespoon finely chopped green onion
1 teaspoon sweet pickle relish, optional
¼ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon paprika
1 teaspoon fresh lemon juice
1 tablespoon finely chopped fresh parsley, optional

For the Sandwiches

8 slices sandwich bread
Lettuce leaves, optional
Tomato slices, optional
A little butter or mayonnaise for spreading

How to Make Classic Creamy Egg Salad Sandwiches

Step 1: Prepare the Eggs

Place the eggs in a saucepan and cover them 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 boiling, 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 gives the yolks enough time to become fully set while helping prevent them from becoming overly dry.

Step 2: Cool the Eggs

While the eggs are cooking, prepare a bowl filled with cold water and ice.

When the cooking time is finished, carefully transfer the eggs into the ice bath. Let them cool for at least 5 minutes.

Cooling the eggs quickly stops the cooking process and also makes them easier to peel.

Step 3: Peel and Chop

Gently tap each egg against a hard surface and peel away the shell.

Rinse the peeled eggs under cool water if necessary to remove any tiny pieces of shell.

Pat them dry and place them on a cutting board. Chop the eggs into small pieces.

For a more textured egg salad, leave some pieces slightly larger. If you prefer an exceptionally smooth and creamy sandwich filling, chop the eggs more finely.