This classic egg salad sandwich is the gold standard of comfort food: creamy, tangy, and satisfyingly simple. Hard-boiled eggs are chopped and bound with a smooth dressing of mayonnaise and Dijon mustard, with a hint of celery for crunch and chives for freshness. It comes together in about 20 minutes, making it a perfect lunch, picnic, or light dinner that never goes out of style.
Ingredients
- 8 large eggs
- 1/2 cup (120 g) mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice (from about 1/4 lemon)
- 1/4 teaspoon salt, plus more to taste
- 1/8 teaspoon black pepper
- 1/4 cup (30 g) finely diced celery (about 1 small stalk)
- 2 tablespoons chopped fresh chives or green onion (green part only)
- 8 slices of your favorite sandwich bread (white, whole wheat, or sourdough)
- Optional: 4 leaves of lettuce, 4 thin slices of tomato, or a handful of arugula
Instructions
- Hard-boil the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a rolling boil over high heat, then remove from heat, cover, and let sit for 12 minutes for large eggs. (Adjust to 10 minutes for medium, 15 for extra-large.)
- Cool and peel: Drain the hot water and immediately transfer the eggs to a bowl of ice water. Let them cool for 5 minutes, then gently tap each egg on the counter and roll it to crack the shell. Peel under cold running water. Pat dry with a paper towel.
- Chop the eggs: Using a chef’s knife, coarsely chop the eggs into 1/4-inch (6 mm) pieces. You can also use a pastry blender or a fork to mash them, depending on your preferred texture. Place the chopped eggs in a medium bowl.
- Make the dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Combine: Pour the dressing over the chopped eggs. Add the celery and chives. Gently fold with a rubber spatula until everything is evenly coated. Taste and adjust salt and pepper if needed.
- Assemble the sandwiches: If using bread that isn’t already toasted, you can toast it lightly for extra crunch. Lay out 4 slices of bread. Divide the egg salad evenly among them (about 1/2 cup per sandwich). Top with lettuce, tomato, or arugula if using, and close with the remaining bread slices.
- Serve: Cut the sandwiches in half diagonally or straight down the middle, if desired. Serve immediately, or refrigerate until ready to eat.
Tips
- Perfect hard-boiled eggs every time: The ice bath is non-negotiable—it stops the cooking instantly and makes peeling much easier. For even easier peeling, use eggs that are a few days old rather than farm-fresh; the air pocket grows and helps separate the shell.
- Make it ahead: You can prepare the egg salad (without the bread) up to 2 days in advance. Keep it in an airtight container in the refrigerator. The flavors will meld nicely, but you may need to add a spoonful of mayo before serving if it looks dry.
- Common mistake—overmixing: Fold gently. Overmixing turns the salad into a paste, which is fine if you like it that way, but for a classic chunky texture, keep the folds light.
- Substitutions: No Dijon? Use yellow mustard or a pinch of dry mustard. No chives? Use finely chopped red onion or shallot. For a lighter version, swap half the mayo with plain Greek yogurt.
Serving Suggestions
Serve the egg salad sandwich with a side of crunchy potato chips, a dill pickle spear, or a simple green salad. It’s also wonderful on a croissant or bagel for a brunch spread. For a classic diner feel, pair it with a cup of tomato soup.
Variations
- Herby: Add 1 tablespoon each of chopped fresh dill and parsley along with the chives.
- Spicy: Stir in 1/2 teaspoon of hot sauce (like Tabasco) or a pinch of cayenne pepper.
- Avocado: Mash half an avocado into the dressing for a creamy, green twist.
- Curried: Add 1 teaspoon of curry powder and a handful of golden raisins for a curried egg salad.
- Bacon: Crumble 2 slices of cooked bacon into the mix for a smoky flavor.
Storage and Reheating
Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Do not freeze—the texture will become watery and unappealing. This sandwich is best served cold or at room temperature; there’s no need to reheat. If you’ve assembled the sandwiches, keep them wrapped in plastic wrap in the fridge for up to 24 hours, but the bread may become slightly soggy.
Frequently Asked Questions
How long do I boil eggs for a hard-boiled egg? For large eggs, bring to a boil, then remove from heat and let sit covered for 12 minutes. That yields a fully set yolk with no green ring. If you prefer a slightly softer yolk, use 10–11 minutes.
Why is my egg salad watery? Watery egg salad usually comes from not drying the eggs after peeling, or from adding too much celery (which releases water). Pat the eggs dry thoroughly, and if using celery, make sure it’s finely diced and not overly wet.
Can I use a different type of mayonnaise? Yes, any commercial or homemade mayonnaise works. For a tangier flavor, use a mayo with more vinegar or lemon. Vegan mayo also works well, though the taste will differ slightly.
Can I make this without celery? Absolutely. You can substitute finely chopped cucumber (seeded), bell pepper, or just leave it out. Add a bit more chives or onion for crunch.
How do I keep the bread from getting soggy? Toast the bread lightly, or spread a thin layer of butter on the slices before adding the egg salad. This creates a barrier that keeps the bread crisp longer.
Is it safe to eat egg salad the next day? Yes, if refrigerated within 2 hours of making and kept at 40°F (4°C) or below. Discard any egg salad left at room temperature for more than 2 hours (1 hour if it’s over 90°F/32°C).
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