These egg salad sandwiches are the best I’ve ever had! One of the easiest breakfasts or lunches to make, they are tangy, creamy, and satisfyingly rich.
I didn’t grow up eating egg salad sandwiches—my first experience with egg salad was disappointing. Once I learned how to make a proper egg salad at home, though, I was hooked. Now it’s one of my favorite quick meals.
If you find plain boiled eggs a little boring, egg salad is a perfect way to change things up. The combination of eggs, mayonnaise, sour cream, and mustard creates an unexpectedly flavorful and creamy filling.
This is not a low-calorie dish—it’s made for flavor. If you’re after something indulgent and comforting, these sandwiches deliver.
How to make egg salad sandwiches:
1. Boil the eggs. Cool and chop.
2. Make the dressing. Stir together mayonnaise, sour cream, Dijon mustard, salt, and pepper.
3. Toss the eggs with the dressing. Gently combine so the eggs stay slightly chunky.
4. Assemble the sandwiches. Spread the egg salad on bread, sprinkle with chives or scallions, and top with the remaining slice.
Egg salad variations:
Egg salad is a great base for mixing in other ingredients. Try one of these variations to add texture and flavor:
• Chicken: Fold in shredded cooked chicken for a chicken-egg salad hybrid.
• Potatoes: Combine with diced boiled potatoes for a heartier salad.
• Tuna: Mix in chunked tuna (fresh or canned) for an egg-tuna salad.
• Avocado: Stir in mashed avocado for extra creaminess and richness.
The BEST Egg Salad Sandwiches Recipe
Description
Simple to prepare and full of flavor, these egg salad sandwiches make a quick breakfast or satisfying lunch. Creamy, tangy, and ready in minutes.
Ingredients
- 4 large eggs
- 2 teaspoons mayonnaise
- 2 teaspoons sour cream
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 4 slices sandwich bread, toasted or soft
- 1 teaspoon fresh chopped chives or scallions
Instructions
- Place eggs in a medium saucepan and cover with water by about 1 inch. Bring to a boil, then reduce heat slightly and simmer gently for 7–8 minutes. Transfer eggs to an ice bath to cool, then peel and dice.
- In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and pepper. Add the chopped eggs and fold gently until combined, keeping some texture in the egg pieces.
- Divide the egg salad between two slices of bread. Sprinkle with chopped chives or scallions, top with the remaining slices of bread, and serve immediately.
Notes
* Sandwich bread is the classic choice, but use whatever bread you prefer—baguette, whole grain, sourdough, or a soft roll all work. Toasted or untoasted are both delicious.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Yield: 2 sandwiches
If you liked these egg salad sandwiches, try these similar recipes
• Deviled eggs
• Macaroni salad
• Chicken ranch wraps
• Oregano chicken salad
• Egg and avocado salad
• 5-minute cucumber salad
Enjoy!