There’s something undeniably comforting about an egg sandwich—especially when it’s packed with creamy flavor, crunchy textures, and a touch of brightness. This Easy Egg Sandwich recipe is my go-to for breezy spring lunches, inspired by the fresh simplicity of American classics. It’s quick, versatile, and loaded with flavor—exactly what you need when time is short but you still want something that hits the spot.
This recipe has roots in my early kitchen adventures. I remember my grandmother whipping up egg salad on lazy spring Sundays, often adding whatever herbs or crunchy veggies were growing in the garden. That’s the beauty of this easy egg sandwich—it’s a canvas for creativity, with a timeless base that never goes out of style.
Why You’ll Love This Easy Egg Sandwich
- 🥚 Quick & Simple: Ready in just 15 minutes.
- 🥪 Creamy & Flavorful: Eggs, mayo, Dijon, and herbs create a dreamy combo.
- 🥬 Fresh & Crunchy: Celery and chives add texture and brightness.
- 🧡 Customizable: Add avocado, bacon, or pickles for your twist.
Ingredients
For 2 delicious servings, you’ll need:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, but adds a nice kick)
- 1 tablespoon fresh chives, chopped
- 1 tablespoon celery, finely diced
- 1 teaspoon lemon juice
- 4 slices of bread (white, wheat, or sourdough)
- Lettuce leaves (optional, for serving)
Step 1: Boil the Eggs
- Place eggs in a saucepan and cover with water.
- Bring to a boil over medium heat.
- Once boiling, cover the pan, remove from heat, and let sit for 10 minutes.
- Transfer the eggs to an ice bath for 5 minutes.
- Peel and roughly chop the eggs.
💡 Pro Tip: Use slightly older eggs—they’re easier to peel after boiling.
Step 2: Make the Egg Salad
- In a medium bowl, combine the mayonnaise, Dijon mustard, salt, black pepper, paprika, chives, celery, and lemon juice.
- Gently fold in the chopped eggs until well coated and creamy.
Step 3: Assemble the Sandwich
- Toast the bread slices if desired for extra crunch.
- Spread a generous scoop of egg salad on one slice.
- Top with lettuce (if using) and cover with the second slice.
- Slice diagonally and serve immediately.
🥪 Serving Suggestion: Pair with a light green salad or a handful of chips for a simple lunch.
🍽️ Serving Suggestions
- Serve on toasted sourdough, croissants, bagels, or brioche
- Enjoy with iced tea, fruit salad, or crackers
- Cut into quarters for picnic or party finger sandwiches
📦 Storage & Meal Prep
- Egg salad: Store in the fridge in an airtight container for up to 2 days
- Assembled sandwiches: Best eaten same day, but can be wrapped and stored for 1 day
- Eggs: Hard-boiled eggs can be kept unpeeled in the fridge for up to a week
🥚 Easy Egg Salad Sandwich
Equipment
- Saucepan
- Mixing bowl
- Knife and cutting board
- Spoon or spatula
- Toaster (optional)
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika optional
- 1 tablespoon fresh chives chopped
- 1 tablespoon celery finely diced
- 1 teaspoon lemon juice
- 4 slices bread white, wheat, or sourdough
- Lettuce leaves optional, for serving
Instructions
- Step 1: Boil the Eggs
- Place eggs in a saucepan, cover with water.
- Bring to a boil over medium heat. Once boiling, remove from heat, cover, and let sit for 10 minutes.
- Transfer eggs to an ice bath for 5 minutes. Peel and chop.
- 💡 Pro Tip: Older eggs peel more easily after boiling.
- Step 2: Make the Egg Salad
- In a medium bowl, mix mayonnaise, Dijon mustard, salt, pepper, paprika, chives, celery, and lemon juice.
- Fold in chopped eggs gently until creamy and combined.
- Step 3: Assemble the Sandwich
- Toast bread if desired. Spread egg salad on one slice, add lettuce, and top with another slice.
- Cut diagonally and serve.
- 🥪 Serving Suggestion: Great with chips or a fresh side salad.
Notes
🔍 Nutrition (Per Sandwich – Estimate)
- Calories: ~420
- Protein: ~18g
- Carbohydrates: ~24g
- Fat: ~28g
- Fiber: ~2g
- Sugar: ~3g
💡 Pro Tips for the Best Egg Sandwich
- Fresh Eggs = Better Texture
- Mash Some Yolks for a creamier base
- Add a Flavor Boost: Hot sauce, dill, or mustard powder work wonders
- Make Ahead: Egg salad keeps well in the fridge for up to 2 days
🔄 Variations & Customizations
- 🥑 Add sliced avocado for creaminess
- 🥓 Include crispy bacon for a savory crunch
- 🥒 Mix in chopped pickles or relish for tang
- 🌿 Add dill, parsley, or green onions for herby brightness
- 🧀 Try it with a slice of cheddar or Swiss
🔍 Nutrition Information (Per Serving)
- Calories: 320
- Protein: 18g
- Carbohydrates: 25g
- Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 375mg
- Sodium: 520mg
- Sugar: 3g
❓ FAQs
Q: Can I make the egg filling ahead of time?
A: Yes—store in an airtight container in the fridge for up to 2 days.
Q: What’s the best bread to use?
A: Soft sandwich bread, croissants, or brioche work great.
Q: How do I keep the sandwich from getting soggy?
A: Spread a thin layer of butter or mayo on the bread first to act as a barrier.
Q: Can I make it healthier?
A: Use Greek yogurt instead of mayo and opt for whole-grain bread.
Q: Is there a vegan version?
A: Yes—use mashed tofu and vegan mayo.
Q: How should I store leftovers?
A: Wrap tightly and refrigerate. Best if eaten within 24 hours.
Final Thoughts
This Easy Egg Sandwich is more than just a quick lunch—it’s a nostalgic favorite, reimagined with fresh, modern flavors. Creamy, crunchy, and customizable, it’s perfect for picnics, lazy brunches, or meal prepping for the week. Whether you go classic or get creative, this sandwich will always hit the spot. 🥚✨
