It’s easy to make creamy Egg Salad For Sandwiches in about 30 minutes! This recipe yields enough egg salad to make 5 delicious sandwiches!
Do you enjoy egg salad sandwiches? I sure do! When I was 16 years old, working my first job, our store had a small made-to-go food counter where I ate on my lunch break. One of my favorite things to order was an egg salad sandwich!
Wow- did I ever LOVE that sandwich, served with potato chips and a pickle on the side. YUM! I remember asking the female cook how they made their egg salad. Our store’s cook only used mayo, mustard, salt and pepper to make their egg salad!
I’ve been making it that way ever since (and that’s a LONG time!). Pure and simple egg salad… just the way my husband and I like it! No onions or sweet pickle relish for us. Here’s how to make this creamy egg salad:
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Hard Boil the Eggs
The first thing you need to do is hard boil the eggs. Everyone does this step differently, and that’s okay with me! Boil them like you normally would, but if you’re curious, this is how I hard boil eggs. For this recipe you will need 10 large eggs to make enough for 5 sandwiches. PLEASE NOTE: The photos (directly below) are from another recipe of mine, to show you how I hard boil the eggs.
Place the eggs in a large saucepan, and cover with tap water. Place the pan on the stove and turn the heat to Medium-high. Cook the eggs (uncovered) on Medium-High for 22 minutes, then drain the boiling water out of the pan.
Fill the pan immediately with cold tap water, then crack the eggs on all sides by tapping them on the bottom of the pan.. Put each egg (cracked all over) back into the water to cool 2-3 minutes. The cool water will seep into the cracks in the shells, allowing for an easier removal later.
When cool enough to handle, roll one cracked egg at a time between your hands, to remove the shell in large pieces. Rinse each egg (once removed from the shell) to make sure no little pieces of eggshell remain on the egg.
Time To Make Some Egg Salad!
Chop all the peeled eggs into fairly small pieces, with a sharp knife. Place the chopped eggs into a large mixing bowl. Okay… now let’s turn these chopped up eggs into egg salad for sandwiches
Add a half cup of mayonnaise (regular or light) and a half teaspoon of yellow mustard to the eggs. Stir until all the ingredients have been well combined, and the egg salad is fairly creamy.
Once combined, season to taste with salt and black pepper. I first season it lightly, take a small taste, then add more salt and pepper, as necessary.
Season To Taste
We all have different taste buds, right? So… if you want more mustard flavor, add it. If it needs more salt or pepper, to suit your taste… add a little bit more.
Once the egg salad suits your personal taste, cover the bowl with plastic wrap, or transfer it into a covered container. Refrigerate the egg salad until it is well chilled, then make some sandwiches!
Using The Egg Salad For Sandwiches
When ready to make an egg salad sandwich, simply spread the chilled egg salad onto a slice of bread you enjoy. We enjoy eating egg salad for sandwiches on white or multi-grain bread, but choose the type of bread you like for sandwiches.
Top the egg salad layer with some crisp, cold lettuce leaves (I prefer crunchy, cold iceberg lettuce for these sandwiches). Add another slice of bread on top of the lettuce, and your sandwich is done!
I like to slice the sandwich from corner to corner, because that’s the way I grew up eating them. It’s TRADITION, and that is how I roll!
And there you have it! Now you’ve made some wonderfully delicious egg salad for sandwiches! Be sure to add some fruit, chips, or maybe a pickle slice to your plate to serve on the side. YUM!
There you go- you’ve got enough egg salad for 5 yummy sandwiches! Any leftover egg salad can be stored (covered0, for up to 3-4 days in the refrigerator. ENJOY!
I hope you will try this simple recipe for egg salad for sandwiches, and trust you will enjoy it as much as we do. Any leftovers can be stored (covered) in the refrigerator for 3-4 days.
It’s always nice and handy to have the egg salad ready in the refrigerator. That way it’s super easy to make a quick sandwich for lunch or dinner!
Thank you for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.
Looking For More SANDWICH Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious sandwich recipes for you to enjoy, including:
- Grilled “Thai” PB & J Sandwich
- Grilled Patty Melt
- Santa Fe Chicken Sandwich (copycat)
- Turkey Ranch Rollups
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↓↓ PRINTABLE RECIPE BELOW ↓↓
It's easy to make creamy Egg Salad For Sandwiches in about 30 minutes! This recipe yields enough egg salad to make 5 delicious sandwiches!
- 10 large eggs
- ½ cup mayonnaise can also use light mayo, if desired
- ½ teaspoon yellow mustard
- salt and black pepper, to taste season lightly, then add as needed
Hard boil the eggs (see NOTE below for how I do this). Remove shells from eggs.
Chop peeled eggs into small pieces. Place the eggs into a large bowl.
Add mayonnaise and mustard to the eggs. Stir until well combined, and egg salad is fairly creamy. Once combined, season to taste with salt and pepper.
Cover bowl or transfer to a covered container; refrigerate egg salad until well chilled. Will keep in refrigerator for up to 3-4 days.
Spread egg salad on a slice of bread. Top egg salad with crisp, cold lettuce. Add another slice of bread on top of lettuce. If desired slice sandwich in half. Serve and enjoy!
HOW I BOIL EGGS: Place eggs in a large saucepan; cover with water. Place pan on stove; turn heat to Medium-high. Cook eggs (uncovered) on Medium-high for 22 minutes; drain water. Fill pan immediately with cold water, then crack eggs on all sides. Put each egg (cracked all over) back in water in pan; cool 2-3 minutes. When cool enough to handle, roll one egg at a time between hands, removing shell in large pieces. Rinse peeled eggs.
Here’s one more to pin on your Pinterest boards!
