The Best Egg Salad Recipes for Sandwiches

A bowl of egg salad with a Dalstrong Delta Wolf Series knife on the side and slices of bread on a wooden cutting board.

Quick Overview: The Best Egg Salad Recipe

  1. Bring the eggs to a running boil over high heat. 
  2. Cool the eggs and cut them into quarter-inch pieces.
  3. Add in mustard, mayonnaise, green onion, and salt, pepper, and paprika to taste.
  4. Add toppings of your choice and serve.

When you take the rich, creamy texture and flavors of the egg salad and put it in sandwich form, you end up with something that’s even better than the sum of its parts. In this article, we’ll explore the egg salad sandwich, including the very best egg salad sandwich recipe you’ll find anywhere.

1. An Ode to the Noble Egg Salad Sandwich

White bowl full of creamy egg salad on a black Dalstrong Black Cutting BoardDalstrong Series Infinity Series Wood- Fibre Cutting Board - Large - Obsidian Black

It may not be considered high-brow, but an egg salad is low-key one of the best meals around. It’s wholesome, it’s comforting, and it’s a delicious mix of contrasting flavors and textures that you can’t find pretty much anywhere. The way the hard-boiled egg yolk breaks apart and mixes with the mayonnaise creates a creaminess unlike any other. And, thankfully, it is extremely easy to make.

But how can we make them even better? Well, how about we put that delicious egg salad between two toasty slices of bread? What if we even get a little creative and add more toppings, like cherry tomatoes or even bacon? Well, the result is an egg salad sandwich, the natural evolution of the egg salad. And yes, it’s even better.

Unfortunately people have taken the noble egg salad sandwich for granted, and its undeniable deliciousness has been all but forgotten among the trendier set. We’re here to set that straight. Let’s talk about the egg salad sandwich; how to make it, what tools you need, and how to bump it up a notch.

2. How to Boil Eggs Perfectly

Boiled eggs chopped and cut in halves with a bowl of mayonnaise and spring onions on the side.

“Hang on a second,” you may be asking yourself. “What kind of a dunce needs an explainer on how to boil an egg? It’s the easiest thing in the world!”

Actually, it’s a little trickier than you might think. In fact, you may have been doing it wrong all these years. And you may be so used to the taste and texture of overcooked eggs that you don’t even realize that you’ve been overshooting it for years. And if that’s not the case for you, congratulations! But you most likely know someone in that exact situation.

So let’s explore this hard boiled eggs recipe, with some tips on how to boil eggs so they come out perfectly for your use in an egg salad.

  1. Fill a saucepan or stock pot about a quarter of the way with cold water. Then place your eggs in a single layer at the bottom of the pan. The more eggs you’re boiling, the more water you should add. The eggs should be covered in between an inch or two of water. (Optional tip: you can add a teaspoon of vinegar to the water to prevent the egg whites from running out if an egg cracks).
  2. Leave the pot uncovered and let it sit on high heat, eventually reaching a rolling boil.
  3. Once your eggs are boiling, turn the heat off. Cover your eggs with a lid and let them sit. Depending on how you like your eggs cooked, you may remove them at around 10 to 12 minutes. If you prefer your eggs to be not fully hard-cooked, it’ll be a little quicker. The secret here is practice, as you’ll probably need to do this a few times before you are comfortable gauging how done your eggs are.
  4. Strain the hot water and run cold water over the eggs until they are cool to the touch. This will help make them easy to peel, as well as keep them from cooking any further.

    There you have it. That’s how you easily and quickly boil eggs to the perfect doneness.

    Can you prepare your hard-boiled eggs ahead of time? Yes. You can cook and peel your hard-boiled eggs and store them in an airtight container in your refrigerator up to 3 days ahead. If you keep the eggs in their shell, you can keep them for up to a week.

    3. The Best Egg Salad Recipe for Sandwiches

    Egg Salad being assembled into a sandwich with lettuce, cucumber, and tomato on a wooden roun cutting board and a Dalstrong Valhalla Chef Knife on the sideChef's Knife 8"Valhalla Series | Dalstrong

    Believe it or not, for a meal that’s so perfect in its simplicity, there are actually a ton of different recipes. Of course, most of them involve some variation of the same ingredients in slightly different ratios and configurations, and most of them involve hard boiled eggs (would be hard to have an egg salad without them). 

    But let’s cut through the noise, dispense with the pretentiousness, and focus on what it takes to make the best classic egg salad sandwich around. Let’s talk about how to make a classic egg salad, and then turn it into a classic egg salad sandwich.


    • 8 large eggs
    • ½ cup mayonnaise
    • 1 teaspoon yellow mustard (or dijon if you’re feeling fancy)
    • ¼ cup chopped green onion
    • ¼ teaspoon paprika
    • Salt and pepper to taste

    First off, making the egg salad.

    1. The first thing to do is boil your eggs. Place the eggs in a saucepan or stock pot in a single layer. Cover them with enough cold water that the eggs are covered by about an inch. Bring the eggs to a running boil over high heat. Remove the pan from the heat, cover it, and let it stand for 10 minutes. Pour out the hot water and cover the eggs with cold water to halt the cooking process.
    2. Once you have your hard boiled eggs, cool them, then use your paring knife to peel them and chop them. Try to get them into quarter-inch pieces; this will make it easier to combine them with the mayonnaise, and result in a more pleasing texture.
    3. Put your chopped eggs in a bowl. Stir in the mustard, mayonnaise, and green onion. Add in salt, pepper, and paprika to taste.
    4. If you’re feeling adventurous, you can add in additional toppings: cilantro, onions, cherry tomato, or even chopped chicken or bacon.

    Also, some folks go an extra step and add in some lime juice, Worcestershire sauce, and sugar. These ingredients all add a unique element – lime juice adds brightness, Worcestershire sauce will heighten its umami quotient, and sugar will make it (obviously) sweeter. While I personally believe the classic egg salad recipe can’t be beat, it’s up to you to try different things out and see what you personally prefer.

    Okay. Now that you have your delicious egg salad, how do you make it into a sandwich?

    There are a few different schools of thought. Some folks prefer to simply scoop up the egg salad and put it in between two slices of regular white bread. This is fine, but it’s going to get soggy very quickly, and will more than likely be cumbersome to eat.

    Others prefer to toast the bread. This is a great option because it allows for a bit of structure. The toastiness will add some crunch that not only adds to the overall textural journey you’re building, but it also preserves the sandwich’s structural integrity. 

    My personal favorite method is to scoop the egg salad into a brioche bun, which is sturdy enough to sustain a sandwich shape while also being absolutely delicious.

    4. Dalstrong Tools for Egg Salad Recipes

    While making an egg salad sandwich is very easy to do, it is always important to have the right tools to make the job even easier (not to mention more enjoyable) to do. Here are a few key tools you’ll need.

    1. 3 Quart Stock Pot | ETERNA Non-Stick | Oberon Series | Dalstrong ©

    3 Quart Stock Pot | ETERNA Non-Stick | Oberon Series | Dalstrong ©

    If you’re going to be boiling eggs (and that is kind of a key step in making an egg salad sandwich), you need a good pot to boil them in. This 3-quart stock pot has all you need and more. Because of its high-quality construction, this sturdy tool is built to last, and it offers tremendous heat retention. Add the fact that it’s non-stick and you have one of the best stock pots you can buy.


    • Made of 3-ply aluminum core with additional thick fused layers of non-reactive 18/10 stainless steel; it works great, and it looks great. 
    • Features a nonstick Eterna coating, a breakthrough in nonstick technology. It lasts much longer than traditional nonstick coatings, having been tested to last 26 times longer than other brands using the Dry-Egg test.
    • Sports an eye-catching design that is both luxurious and sturdy.
    • Has great heat conductivity, making it easier and quicker to cook reliably.


    • If you’re looking for a similar stock pot that isn’t non-stick, try this one: 3 Quart Stock Pot Silver | Oberon Series.
    • This 3-quart stock pot is perfect for boiling eggs, but if you need something larger, you can check out this collection of stock pots.

    2Serrated Offset Bread & Deli Knife 8" | Gladiator Series | NSF Certified | Dalstrong ©

    Serrated Offset Bread & Deli Knife 8" | Gladiator Series | NSF Certified | Dalstrong ©

    A deli knife, like this serrated offset bread knife from Dalstrong’s Gladiator series, is not something that a lot of people think they need. But once you see how this knife makes it to slice sandwiches, cut loaves of bread, vegetables, meats, and various other foods, you’ll wonder how you ever went without one. Much more than a simple bread knife, this is a must-have for any sandwich lover in your family.  


    • Designed for easy, powerful cuts; you’ll be able to slice both hard and soft surface foods.
    • The blade is made of some tough stuff: ultra-sharp, wear-resistant, high-carbon German ThyssenKrupp steel.
    • Has an L-shaped profile, which is perfectly designed for comfort and ergonomics.
    • Sports a military-grade G10 handle, which isn’t only highly impervious to heat, cold, and moisture, it’s also extremely durable.


    3. Lionswood | Teak Cutting Board | Dalstrong ©

    Lionswood | Teak Cutting Board | Dalstrong ©

    Everyone needs a good cutting board. And if you’re making an egg salad, you need to make sure you have enough size to prep the ingredients. This beautiful Lionswood cutting board is made of sustainably surfaced tropical teak wood and features satin-finished steel handles. Its slip resistant surface absorbs impact, so you won’t damage your knives on it.


    • Its steel handles on either side make it easy to transport.
    • This is a thick cutting board, which is a good thing as it is resistant to warping.
    • Probably the best-looking cutting board you’ll ever purchase.
    • Because of its fibrous wood grain fabrication with alternating directions, it is extra durable.


    • This premium-quality cutting board may be a bit on the upper end of the price range for cutting boards, but it’s more than worth it.
    • This cutting board should be more than enough for more home cooks, but if you think you’ll be needing something a little larger, check out its big brother: Lionswood Colossal | Teak Cutting Board.

    4. Food Tongs 12" | Scalloped Silicone Tips | Dalstrong ©

    Food Tongs 12" | Scalloped Silicone Tips | Dalstrong ©

    Food tongs are essential kitchen tools that don’t often get talked about. Whether you’re a professional chef or a mere beginner, you need to be able to confidently handle your food without the risk of serious injury. And the tools you use to facilitate this should be comfortable, easy to use, and safe. Therefore, these 12” tongs with scalloped silicone tips are exactly what you should be looking for.


    • Unlike the rubbery, low-quality tongs you find just about anywhere, these are made of high-quality materials, forged of S/S430 high-carbon steel.
    • Features a quick-lock mechanism for easy closing and storing.
    • The fact that they’re 12 inches long makes them great for all kinds of uses, from transporting egg salad to picking up food from a grill or away from splattering oil.
    • Their scalloped silicone tips make them great to use on non-stick cookware since they won’t damage the nonstick coating.


    • At 12”, these are pretty big for a pair of tongs. If you’re looking for something a bit smaller, check out the Food Tongs 9" | Scalloped Silicone Tips.
    • Because these tongs are quite large and made of high-quality materials, they are also a bit on the heavier side. They’re easy to use but might take a bit of an adjustment at first.

    5. Bird's Beak Paring Knife Peeler 3" | Crusader Series | NSF Certified | Dalstrong ©

    Bird's Beak Paring Knife Peeler 3" | Crusader Series | NSF Certified | Dalstrong ©

    If you’re peeling potatoes, apples, or just about any fruit or vegetable you can think of, a paring knife like this powerful little 3” bird’s beak knife is your best friend in the kitchen. Not only does this little tool pack more of a wallop than you’re expecting from its size, but it’s also surprisingly versatile. If you’re going the route of adding some additional ingredients – say, some cherry tomatoes, or maybe a protein – you can count on this paring knife to make the preparation that much easier.


    • This 3” bird’s beak paring knife features a razor-sharp German made ThyssenKrupp x50crmov15 blade, ensuring that peeling will be a walk in the park. 
    • Has a stylized groove along the blade, which reduces friction on food.
    • An absolutely gorgeous knife, featuring the Dalstrong Crusader series’s trademark less-is-more minimalistic approach, resulting in a knife that’s as elegant as it is powerful.
    • Its hollow, all-steel handle transitions seamlessly to the rest of the blade, leaving virtually no place for debris to hide. Thus making this an extremely easy knife to clean.


    • Because this knife’s handle is hollow, it is overall a little lighter than some might expect. This might take a little getting used to the first time you use it, but the knife’s power and performance are not compromised. 
    • At 3”, this paring knife is pretty small. This is great for many tasks, but some home cooks might be looking for something a little larger. If so, check out this wide selection of paring knives.

    5. How Long Does an Egg Salad Sandwich Last?

    Two glass containers of creamy egg salad ready to be served with eggs on the side.

    As we’ve established, egg salad sandwiches are absolutely delicious, and it makes sense that you would want to hang on to their magic for as long as possible. Unfortunately, however, nothing good can last… that long.

    A properly stored egg salad sandwich can last anywhere from 3 to 5 days in the refrigerator before it starts looking and smelling a little funky. Bacteria starts to grow rapidly at temperatures between 40 and 140 degrees fahrenheit, so if you’ve left your egg salad sandwich out for more than 2 hours at room temperature, maybe it’s best to throw it away.

    The egg salad on its own (without being in sandwich format) will similarly last in the fridge for about 3 days before it’s time to say bye-bye to it.

    It’s heartbreaking, yes. But you will persevere, and move on to other exquisite egg salad sandwiches in the future. 

    6. Frequently Asked Questions

    What can I add to egg salad?

    An egg salad only requires eggs, mayonnaise, dijon mustard, chives, and dill. But you can spice things up by adding other ingredients. Many people add pickle juice, diced pickles, or relish. Diced tomato or cherry tomatoes would add a bit of acidity and sweetness. Avocado is an unusual option, but a very tasty one. You could also choose to add some protein, such as chunks of cooked chicken, ham, or spam. Some even go the extra mile and add some bacon to their egg salad.

    What can I substitute mayonnaise with in an egg salad sandwich?

    Some would say mayonnaise is essential to the egg salad sandwich, but if you must substitute it, there are a few good options. You could use Greek yogurt, for instance. Hummus is another good (and healthy) choice. Some go as far as using pesto instead of mayonnaise in their egg salad sandwiches. This alters the flavor considerably, but it’s still delicious.

    How many eggs do you need for an egg salad sandwich?

    For four servings of egg salad, it’s recommended that you use 8 large eggs.

    How do you keep egg salad sandwiches from getting soggy?

    If you want to keep your egg salad sandwich from getting soggy, a good idea is to use good-quality slices of bread. If you toast your bread prior to assembling your sandwich, you’re making sure that its crunchiness provides some structural integrity and balance. You could also add a bit of sturdiness by incorporating some fresh lettuce leaves, which act as a kind of “barrier” to keep the bread from going soggy.

    Shop Dalstrong Today

    Written by Jorge Farah
    Born on the coast of Colombia and based in Buenos Aires, Jorge is a cooking enthusiast and kitchenware obsessive with a tremendous amount of opinions.

    The Best Egg Salad Recipes for Sandwiches

    Table of Content