Easy Homemade Egg Salad Sandwich

March 3, 2026 adminsr

Made with toasted bread, classic egg salad, crunchy pickles, and fresh veggies, this egg salad sandwich is a wholesome version of a tried and true favorite. After lots of testing, I perfected a creamy yet light egg salad recipe that stars in this quick, easy, protein-packed anytime meal.

High protein: A great vegetarian meal with plenty of protein from hard boiled eggs and Greek yogurt.
Customizable: Use your favorite bread, pickles, veggies, and spices to really make this your own.
So much flavor: Each bite features crunchy pickles, fresh dill, and tasty egg salad.
Make-ahead: Prepare the egg salad and enjoy it all week long for lunch or dinner.

Eggs: Hard boiled eggs are the base of this egg salad sandwich recipe. I had best results when using eggs that were hard boiled for about 8 minutes.
Mayonnaise + Greek yogurt: Mayo adds flavor, high-protein Greek yogurt adds tartness, and both create a creamy egg salad.
Mustard: A mixture of dijon and yellow mustard deepen the flavor, but feel free to use any kind of mustard you enjoy.
Bread: I tested this recipe with various breads and toasted bakery-style sourdough was a clear winner! It adds crunch and a little tang, but feel free to use your favorite.
Fresh dill: Adds brightness and freshness – don’t skip it!
Sandwich fixings: Use your favorites! I chose a combination of crunchy lettuce, celery, onions, tomatoes, and pickles.

Lettuce, celery, pickles, tomatoes, onion, and bread on a plate.

try it!

Perfect Hard Boiled Eggs

Follow our tutorial for perfect hard boiled eggs every time!

How to Make an Egg Salad Sandwich

Place the eggs into a large pot of boiling water. Boil the eggs for 8 minutes, then transfer the eggs to an ice bath.

Prepare the egg salad sauce while the eggs cool. Once cool, peel and finely chop the eggs, then add them to the sauce.

Toast the bread (this prevents a soggy sandwich), spread on a layer of egg salad, and top with your favorite sandwich fixings.

Latest Recipes with Eggs

Add extra crunch with more celery or pickles (try chopping them up and adding to the egg salad itself).
Use dairy free yogurt and vegan mayo in the sauce for a dairy-free egg salad sandwich.
Add a few strips of bacon for a little something salty.
For a spicier egg saladuse more hot sauce or mix in a pinch of cayenne pepper.
Use bread, pita, or wraps as the base, or enjoy on a bed of lettuce or arugula with crackers or pretzels.

What to Serve With Egg Salad

For a classic egg salad sandwich lunch, pair with fresh fruit (or fruit salad) or your favorite chips (bbq kettle chips are my pick!). Crackers, pretzels, and veggie sticks are also delicious options.

Egg salad is a wonderful make-ahead recipe – store it in an airtight container in the refrigerator for 3-5 days. If you are planning to make these egg salad sandwiches for the week, store all ingredients separately and assemble immediately prior to serving so the bread doesn’t get soggy.

FAQ

What’s the secret to making the best egg salad?

Make sure the eggs are completely cool before peeling and chopping, refrigerate for at least 30 minutes before assembling, and using your favorite sandwich toppings.

How can I make an egg salad sandwich healthier?

This egg salad sandwich recipe is a healthier twist on a classic – it’s packed with protein from Greek yogurt and hard boiled eggs, healthy fats, and plenty of veggies.

Bring a large pot of water to a boil and gently add the eggs. Boil the eggs for 8 minutes.
While the eggs are boiling, prepare an ice water bath in a large bowl. After 8 minutes, use a slotted spoon to transfer the eggs from the boiling water to the ice bath.
While the eggs are in the water bath, prepare the egg salad sauce. Add the Greek yogurt, mayonnaise, mustards, vinegar, salt, pepper, paprika, and hot sauce to a large bowl and mix until well combined. Set aside.
Once the eggs are completely cool (about 5-6 minutes in the ice bath), peel the eggs and chop them into small pieces. Add the eggs to the sauce and mix until combined.
Cover and refrigerate the egg salad for at least 30 minutes.
Toast the bread and assemble the egg salad sandwiches. Place the lettuce you are using on top of a piece of toast (this prevents the bread from getting too soggy). Layer the celery, tomato, onion, and pickles on top of the lettuce. Scoop about ⅓ cup of egg salad onto the veggies and season with fresh dill.
Add the last piece of bread to the top of the ingredients and enjoy.

Make Ahead Instructions: Egg salad is a wonderful make-ahead recipe – store it in an airtight container in the refrigerator for 3-5 days. If you are planning to make these egg salad sandwiches for the week, store all ingredients separately and assemble immediately prior to serving so the bread doesn’t get soggy.

Calories: 349 kcal, Carbohydrates: 31 g, Protein: 19 g, Fat: 16 g, Fiber: 3 g, Sugar: 6 g