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Home » Cuisine » American » Classic Egg Salad Sandwich

April 18, 2012

Classic Egg Salad Sandwich

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Everyone needs a Classic Egg Salad Sandwich recipe like this!  This egg salad is a weekly staple in our home and one of our favorite lunches!

Everyone needs a Classic Egg Salad Sandwich recipe like this!  This egg salad is a weekly staple in our home and one of our favorite lunches!

Egg salad sandwichThis is one of my favorite childhood sandwiches.  Although I had made egg salad sandwiches for me and Ben a few times in our *almost* seven years of marriage, I never followed a recipe and just mixed some boiled eggs with a dollop of mayo and a squirt of mustard.  I just threw the eggs in whole and mashed them into the dressings with a fork, which created quite the forgettable mushy egg salad.  It tasted okay back then, but now my palate is a bit more refined and I can no longer take that version, and I'm sure Ben agrees.  😉

Egg salad sandwich.Now we enjoy this fabulous formula of egg, mayo and mustard with an addition of onion, parsley, celery and lemon.  It's still very simple, but kicks up the flavor and creates a sandwich I will no longer forget to place on our lunch menu.  The trick here is to dice the eggs and gently mix them with the rest of the ingredients, instead of mashing them all together.

We took these for a picnic last week during a visit to the park with some friends, and I can assure you that although our children made memories for us with their crazy rock sliding, snake chasing, and fire ant stomping adventures, this sandwich pops right into mind when reminiscing about that day.

Egg salad sandwich.

Egg salad sandwich
Print Recipe
5 from 3 votes

Classic Egg Salad Sandwich

Everyone needs a Classic Egg Salad Sandwich recipe like this!  This egg salad is a weekly staple in our home and one of our favorite lunches!
Prep Time10 mins
Total Time5 mins
Course: Lunch, Salad
Cuisine: American
Keyword: classic egg salad, egg salad
Author: Nikki Gladd

Ingredients

  • 6 hard-boiled eggs , peeled and diced
  • ¼ cup mayonnaise
  • 2 Tablespoons minced red onion
  • 1 Tablespoon minced fresh parsley leaves
  • ½ medium celery rib , chopped fine
  • 2 teaspoons Dijon mustard
  • 2 teaspoons juice from 1 lemon
  • ¼ teaspoon salt
  • black pepper , to taste

Instructions

  • Gently mix all ingredients together in a bowl. Serve immediately or chill first (as I prefer) for at least 1 hour.

Notes

I like to eat my egg salad sandwich plain, but you can certainly serve it with a slice of tomato and lettuce.
 
Source: The New Best Recipe

Nutrition

Serving: 1g
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Collage for egg salad sandwich.

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About Seeded At The Table

Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

  1. Anonymous says

    February 08, 2017 at 2:04 pm

    I love egg sandwiches too but we put chopped onion and chopped up spanish olives and love it!!Antoinette!!!!!!!!

    Reply
  2. Lynn says

    February 07, 2017 at 4:16 pm

    Love Egg Salad sandwiches and hardboiled eggs even though I cannot eat a hardboiled egg! Your recipe sounds great but if someone likes a little zest to their egg salad, I have been known to sometimes add diced olives or even capers. Just watch the salt when you do that.

    Reply
  3. kentuckylady717 says

    January 24, 2017 at 10:13 pm

    I make mine very similar to yours except I mash the yolk and mix it with the mayo and mustard first as I don't like chunks of the yolk....and I always add parsley and a couple of shakes of hot sauce to my egg salad and make on toast most of the time.....

    Reply
    • Nikki Gladd says

      January 29, 2017 at 3:23 pm

      Good idea if you don't like the chunks of yolk. (I actually, do, though... ha!) I always love hearing how people revise recipes to fit their likes/dislikes. 🙂 And.. hot sauce. YES!

      Reply
  4. Kathryn Brockway says

    July 22, 2014 at 8:23 am

    Just another twist ! I have loved egg salad sandwiches since my mom put them in school lunches. My grown-up taste wanted a touch of sweetness.

    Mayo & Honey mustard with diced onion & a teaspoon of sweet relish goes over big at our house & grandkids love it this way!

    Selective taste is great!

    Reply
  5. Jelissa says

    July 18, 2014 at 6:50 pm

    This was delicious!!!! Thank you for the recipe 🙂

    Reply
  6. Colleen Pastoor says

    April 24, 2014 at 12:21 pm

    Thanks for the great recipe! I included it in my post on how to use up your Easter eggs- it looks so delicious- exactly how my grandma made it 🙂

    Reply
  7. Jackie Martin says

    December 27, 2013 at 11:01 am

    The absolute best egg sandwich I have ever had was in Canada. They called it a "jeweled" egg salad. Along with the usual egg salad, they had included a fine diced green pepper and seeded tomato, It did look like a jewel when biting into it. You just need to make sure the tomato is seeded and drained well when you mix it into the egg salad. Very good. Also, for the lady that did not want to use mustard in her egg salad, try a dollop of horseradish cream, is very very good .

    Reply
  8. Mary Jane B says

    August 21, 2013 at 8:49 pm

    I like the flavor of a bit of Ranch dressing added instead of Mayo or half and half. Bread and Butter pickles chopped fine are also another choice for a different crunch.

    Reply
  9. Angela says

    August 20, 2013 at 9:52 am

    I clicked on to this recipe because I couldn't believe that anyone would need to follow a recipe in order to make egg salad! I've been making it this way for years, minus the mustard (yuk) and the parsley. One of the ladies suggested adding some dill, and that sounds terrific... so I'll try doing so next time I make it. I know that adding mustard to mayo-based cold salads is a regional 'THANG', but personally - I feel that it ruins the true flavor of the salad.

    Reply
    • Nikki says

      August 20, 2013 at 2:55 pm

      Thanks, Angela. Everyone has a different level of knowledge when it comes to preparing food. Just like I wrote about in the post, I used to mash my eggs and was grateful to come across the idea of chopping them instead. It's funny what you sometimes just don't think to do, no matter how easy the concept may seem, until you follow a recipe.

      As far as mustard goes... I don't typically like it, either, but for egg salad I definitely think it adds a dimension of necessary flavor. But, everyone has their own tastes, of course! 🙂

      Reply
  10. Kari says

    March 15, 2013 at 10:46 pm

    This turned out great -- thanks!

    Reply
  11. pip says

    May 23, 2012 at 12:47 am

    I find the best egg sandwiches are made with the best eggs you can find/afford. Best foods mayo, a dash of cream, s&p, a touch of curry powder, and freshly chopped chives - delicious !

    Reply
  12. sue says

    April 25, 2012 at 5:47 am

    This might sound crazy, but for a little different taste try adding tuna fish. Egg Salad sandwiches are my favorite. Yum, I think I will go boil some eggs right now and have egg salad for lunch 🙂

    Reply
  13. Danelle Carvell says

    April 22, 2012 at 6:15 pm

    This looks delicious. I posted the recipe on my blog Salt & Light. Can't wait to try it. Thanks for a great recipe blog.
    Danelle Carvell

    Reply
  14. kris says

    April 18, 2012 at 1:00 pm

    You've decided it - I've been day dreaming about hardboiled eggs! Now I'm going to have to make these tonight!

    Another twist:
    I've also added dill for a kick, or finely chopped kosher pickles (I like the Classen- the refriderated kind.) And in a pinch, chopped baby carrots can be a substitute for the crunch you get from the celery - and just as healthy!

    Reply
  15. April says

    April 18, 2012 at 10:30 am

    I used to chop up the eggs but decided it was too much work. My version is even mushier than what you describe b/c I almost puree mine in a food processor! We don't mind the texture (I'm careful to NOT puree it completely) and since it takes about 10 seconds to "chop" it that way, I prefer it. I love your additions though! Great ideas!

    Reply
    • Nikki says

      April 18, 2012 at 12:59 pm

      haha, that's so funny! It doesn't take me long at all to chop mine... In fact, I think it would take me longer to have to clean out my food processor! 🙂

      Reply
  16. Tommy says

    April 18, 2012 at 10:03 am

    I love egg salad and will be giving it a try. The lemon sounds interesting.

    I've found egg salad is easy to experiment with, using your old formula, try using a little cream cheese and some diced pickle. (I use dill)

    Reply
    • Nikki says

      April 18, 2012 at 1:02 pm

      Mmmmm, cream cheese...tempting. 😉

      Reply
    • flora says

      May 10, 2014 at 11:46 am

      yummy sounds interesting

      Reply
  17. amanda @ fake ginger says

    April 18, 2012 at 8:27 am

    My husband claims his favorite sandwich is egg salad but I've never made it for him. I'm going to give this a try for him!

    Reply
  18. Cookbook Queen says

    April 18, 2012 at 7:57 am

    Can you believe that I have neverrrrrrr had egg salad? Surely I am missing out because this looks great!! (and now I want to go on a picnic. They're like my weakness)

    Reply

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