Name: Best Classic Egg Salad Recipe (Easy Sandwiches)
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: Hard-boiled eggs; Mayonnaise; Dijon or yellow mustard; Celery (finely chopped); Green onions or chives (optional); Salt; Black pepper; Paprika (optional, for garnish); Bread, rolls, or lettuce leaves (for serving)

This classic egg salad recipe is creamy, tangy, and packed with just the right amount of flavor. Whether I want a quick lunch, picnic sandwich, or something to meal prep for the week, this easy egg salad always hits the spot. It’s a timeless recipe that’s simple to make, using ingredients I usually already have in my kitchen.

Best Classic Egg Salad Recipe (Easy Sandwiches) –

Why You’ll Love This Recipe

I love how fast and flexible this recipe is—it’s ready in minutes and perfect for sandwiches, wraps, or even lettuce cups if I’m keeping it light. It’s creamy without being too heavy, and the flavor is well-balanced thanks to a touch of mustard and seasonings. Plus, it’s a great way for me to use up hard-boiled eggs from the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Hard-boiled eggs
Mayonnaise
Dijon or yellow mustard
Celery (finely chopped)
Green onions or chives (optional)
Salt
Black pepper
Paprika (optional, for garnish)
Bread, rolls, or lettuce leaves for serving

Directions

I start by peeling and chopping the hard-boiled eggs into small pieces.
In a mixing bowl, I combine the chopped eggs, mayonnaise, mustard, chopped celery, and green onions (if I’m using them).
I season it with salt and black pepper to taste, then stir everything together until it’s well mixed and creamy.
I chill it for about 15–30 minutes if I have the time—it helps the flavors meld nicely.
I serve it on toasted bread, in a sandwich roll, or wrapped in lettuce leaves for a low-carb option. I sometimes sprinkle a bit of paprika on top for an extra touch.

Servings and timing

This recipe makes about 3 to 4 sandwiches, depending on how much filling I use per serving. It takes around 10 minutes to prepare, especially if I already have hard-boiled eggs on hand. Boiling the eggs adds about 10–12 extra minutes if I need to cook them fresh.

Variations

I swap Greek yogurt for part of the mayo when I want it lighter.
I add a splash of lemon juice or vinegar for a bit more tang.
I mix in some chopped pickles or relish for crunch and sweetness.
I like to include a bit of dill or fresh herbs if I have them on hand.
For extra protein, I sometimes add avocado slices when serving.

Storage/Reheating

I store leftover egg salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing it, since the texture changes when thawed. I always give it a quick stir before using it again to freshen it up. There’s no need to reheat—it’s best served cold.

FAQs

How do I make perfect hard-boiled eggs for egg salad?

I place eggs in a pot, cover with cold water, bring to a boil, then simmer for 9–10 minutes. After that, I transfer them to an ice bath to cool quickly and peel easily.

Can I make egg salad ahead of time?

Yes, I like to make it a day ahead—it tastes even better after sitting in the fridge for a few hours.

What’s the best bread for egg salad sandwiches?

I usually go with soft sandwich bread, toasted sourdough, croissants, or even bagels for a heartier version.

Can I use miracle whip instead of mayo?

Absolutely—I just adjust the seasonings, since miracle whip has its own tangy-sweet flavor.

Is this recipe keto or low-carb?

Yes, the egg salad itself is low-carb. I just skip the bread and serve it in lettuce wraps or on a bed of greens.

Conclusion

This classic egg salad recipe is one I come back to again and again for its simplicity and flavor. It’s creamy, comforting, and versatile enough to enjoy in many different ways. Whether I’m packing lunch, feeding the family, or just craving something nostalgic, this egg salad always delivers.