Egg Salad Sandwich
This easy egg salad sandwich recipe is creamy, tangy, and full of flavor. It’s perfect for brunch or as an easy make-ahead lunch.
This is John’s go-to egg salad sandwich recipe, and honestly, it’s the only one I make now. It’s quick, has just the right amount of tanginess, and uses ingredients we almost always have on hand.
He’s been tweaking it over the years, and it’s exactly what you’d want in an easy lunch. It’s simple, portable, and customizable.
I like serving it on croissants when we have them, but any sandwich bread, wraps, or even crackers work.
Start with the Eggs
The key to a good egg salad is well-cooked eggs. We boil them, then move them straight to an ice bath to cool. It makes peeling easier and keeps the yolks from getting that weird gray ring.
Once they’re cool, we chop them up. I also use a potato masher to break them down a little more.
You want them in small pieces and not too chunky. Just big enough to have enough texture in each bite.
About Our Special Ingredient
What makes our egg salad sandwich different from other egg salad recipes is the combination of mayonnaise, Dijon mustard, and briny capers.
The capers are optional, but they add a sharp, salty flavor that cuts through the richness of the eggs and mayo.
If you’re not a fan of capers, try chopped dill pickles, a splash of pickle juice, or even a little sweet or dill relish.
Any of those will give you that pop of flavor without being overpowering.
Serve It However You Like
Croissants are our favorite, but this works on sandwich bread, in a wrap, or spooned into lettuce leaves.
Sometimes, I’ll add a piece or two of lettuce, a slice of tomato, or stir in some fresh dill or chives if we’ve got it in the fridge.
Leftovers and Make-Ahead Tips
If you have time, let the egg salad sit in the fridge for at least 30 minutes before serving. It gives the flavors time to meld together.
Leftovers keep well in an airtight container for up to three days. I’ve even used extras as a quick snack with crackers or even spread it on toast.
Ingredients
- 6 large eggs, hard boiled and chopped
- ⅓ cup mayonnaise
- ¼ cup purple onion, finely diced
- 2 tablespoons Dijon mustard
- 1 tablespoon capers
- ⅛ teaspoon ground black pepper
- Pinch of salt, adjust to taste
- 4 croissants, for serving
Instructions
- Boil the eggs, then cool, peel, and chop them into small pieces.6 large eggs
- Place the chopped eggs in a large bowl and mash lightly with a fork or potato masher.
- Add the mayonnaise, onion, Dijon mustard, capers, salt, and pepper. Stir to combine.⅓ cup mayonnaise¼ cup purple onion2 tablespoons Dijon mustard1 tablespoon capers⅛ teaspoon ground black pepperPinch of salt
- Taste and adjust the seasoning if needed.
- Refrigerate for at least 30 minutes before serving.
- Serve on croissants, sandwich bread, or buns.4 croissants
Notes
- Servings: The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 sandwich (¼ of the egg salad recipe). Actual calories will vary.
- Capers/Substitutes: Capers add a briny, salty flavor that balances the creaminess. If you do not want to use capers, try chopped dill pickles, pickle juice, or relish.
- How to Serve: Serve it on on croissants, sandwich bread, buns, crackers, or even in wraps or lettuce cups.
- Chill: Chill the egg salad in the refrigerator for at least 30 minutes before serving to let the flavors come together.
- Salt/Pepper: We use very little salt and pepper due to the saltiness of the capers. Adjust this to your taste. If desired, wait until everything is mixed before adding the salt and pepper.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving if needed.