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Egg Salad Sandwich Recipe
Nancy

Egg Salad Sandwich Recipe

This classic Egg Salad Sandwich is the perfect blend of creamy, crunchy, and tangy flavors all tucked between crisp lettuce and toasted sandwich bread. It makes for a quick, satisfying lunch or a light dinner when you're in the mood for something fresh and comforting.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4
Course: Salad
Calories: 369
Ingredients Method

Ingredients
  

  • 8 large eggs – Use fresh eggs for the best flavor and texture; older eggs are harder to peel cleanly.
  • 1/2 cup mayonnaise – Full-fat mayo adds a rich and creamy consistency.
  • 1 tablespoon mustard – Yellow or Dijon adds a nice tang that cuts through the richness.
  • 2 teaspoons lemon juice – Helps brighten the flavor of the salad and balance the creaminess.
  • 1/4 cup celery minced – Adds a refreshing crunch and contrast in texture.
  • 1/4 cup red onion minced – Brings a subtle sharpness and slight sweetness.
  • 1 tablespoon white wine vinegar – Introduces a mild acidity that lifts the overall taste.
  • 2 teaspoons tarragon minced – This herb offers a mild anise flavor that complements eggs beautifully.
  • 1/2 teaspoon kosher salt – Enhances all the natural flavors without overpowering.
  • 1/4 teaspoon black pepper – For a touch of earthy spice and warmth.
  • 8 slices sandwich bread – Go for thick hearty slices that toast well and hold up under the salad.
  • 8 leaves lettuce – Romaine or butter lettuce works best for a crisp fresh bite.
  • 4 slices tomato – Adds juiciness and a sweet acidity that balances the creamy filling.
  • 4 slices red onion – Optional for extra crunch and a bold, aromatic bite.

Method
 

  1. Start by placing your eggs in a single layer in a large pot. Cover them with cold water by at least an inch and bring the water to a gentle simmer over medium heat. Once the water reaches a simmer, cover the pot with a lid, turn off the heat, and let the eggs sit for 8 minutes to finish cooking gently. After that, move them immediately to an ice water bath to stop the cooking and make peeling easier.
  2. Once the eggs are cooled, peel them under running water to help the shell slip off more easily. Use a sharp knife to chop the eggs into small pieces—don’t mash them. You want a chunky texture for the salad that gives each bite some structure and flavor. Transfer the chopped eggs into a mixing bowl to start building the salad base.
  3. Add the mayonnaise, mustard, lemon juice, minced celery, red onion, white wine vinegar, tarragon, salt, and pepper to the bowl with the eggs. Gently fold everything together until well-combined, but avoid overmixing to preserve texture. Cover the bowl with plastic wrap and refrigerate the egg salad for at least 1 hour. This resting time allows the flavors to meld and the herbs to infuse the salad more deeply.
  4. Chilling is especially important for texture and taste; warm egg salad can feel overly soft and lack flavor balance. Once cooled, give it a quick stir to make sure everything is still evenly mixed before assembling your sandwiches. The chilled salad also spreads better onto the bread.
  5. Toast the bread slices in a toaster or a dry skillet until golden brown and firm. This step is essential to prevent soggy sandwiches and adds a nice crunch. Start assembling each sandwich with a layer of lettuce, followed by a generous spoonful of egg salad, a tomato slice, and some red onion if desired. Top with another lettuce leaf, then finish with the top slice of toasted bread.
  6. Serve immediately for best texture and freshness. If packing for later, wrap the sandwich tightly and keep it chilled until serving. You can also add a slice of cheese or bacon for variations, though the classic version is perfect as-is.