This egg salad recipe is easy to make, quick to customize and a hit with adults and kids. A flavorful egg salad sandwich on some homemade bread is hard to beat.
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Spring is here, which means I’m in the gardens, taking walks with my kids or just enjoying the beautiful outdoors. The time it takes for meals becomes limited, so sandwiches become an easier option. Plus eggs are prevelant right now!
What I love about this egg salad recipe:
Minimal Ingredients: There are 7 or less items in this recipe – hard boiled eggs, mayo (or greek yogurt), yellow mustard, salt, pepper, pickles, chives (optional)
On hand Ingredients: We all usually have these ingredients in our frid and pantry.
Lends to eating seasonally: Eggs are often prevalent in the Spring months. It’s a great way to use these up if you raise your own.
Make ahead: The filling can be made several days ahead or at your convenience. Just store it in your frig and it will last 3-5 days.
Equipment needed for Egg Salad:
Mixing Bowl
Fork
Knife
cutting board
Egg slicer (knife would work too)
Ingredients for Egg salad:
hard boiled eggs
mayonaise or greek yogurt
yellow mustard
Dill pickles – chopped
Salt
Pepper
Additional add-ins
- Chives – 1 TBS of Fresh from the garden is best!
- celery -Add one rib, chopped
- dried onion flakes – Add 1 tsp to the recipe
- Avocado – Mash half an avocado to add into the egg salad
- Siracha – Make it spicy and add a 1tsp or to the level of heat you like.
How to Make Egg Salad Sandwich
Hard boil the eggs. I like to use the stove top method. Simply add the uncooked eggs into a pot and cover with water to 1 inch. Turn to medium high heat and cook until they boil. Take off the heat and cover with the lid to cook for 10 minutes. Run cold water into the pot to make it easier to peel.
To make the egg salad, peel the hard boiled eggs. Use an egg slicer or mash with a fork or pastry blender.
Add the mayonaise (or greek yogurt), mustard, salt and pepper. Chop the pickles and add the the salad. This would also be the time to add in any of the extras – chives, celery, onion flakes or avocado.
Spoon onto your bread and enjoy! The sandwich goes well with fresh pickles, lettuce or tomatoes.
Storage: The egg salad filling can be stored in the refrigerator for 3-5 days.
If you try this recipe and enjoy it, I’d love to have you come back and give it 5 stars!!
Try some of these other from scratch recipes:
Homemade slow cooker greek yogurt
Sourdough French Toast Casserole
Slow Cooker Creamy Chicken Corn Chowder
Egg Salad Sandwich
Equipment
- mixing bowl
- egg slicer
- knife
- cutting board
- fork
Ingredients
- 8 eggs hard boiled
- ⅓ cup mayonise or greek yogurt
- 2 TBS yellow mustard
- ¼ cup pickles diced
- 1 tsp salt
- 1/4 tsp pepper
- 1 TBS chives chopped fresh from the garden (optional)
- 1 celery rib diced (optional)
Instructions
- Hard boil the eggs. I like to use the stove top method. Simply add the uncooked eggs into a pot and cover with water to 1 inch. Turn to medium high heat and cook until they boil. Take off the heat and cover with the lid to cook for 10 minutes. Run cold water into the pot to make it easier to peel.
- To make the egg salad, peel the hard boiled eggs. Use an egg slicer or mash with a fork or pastry blender.
- Add the mayonaise (or greek yogurt), mustard, salt and pepper. Chop the pickles and add the the salad. This would also be the time to add in any of the extras – chives, celery, onion flakes or avocado.
- Spoon onto your bread and enjoy! The sandwich goes well with fresh pickles, lettuce or tomatoes.
Notes
- Chives – 1 TBS of Fresh from the garden is best!
- celery -Add one rib, chopped
- dried onion flakes – Add 1 tsp to the recipe
- Avocado – Mash half an avocado to add into the egg salad
- Siracha – Make it spicy and add a 1tsp or to the level of heat you like.
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