11 Egg Salad Sandwiches: The Ultimate Guide to the Perfect Lunch

Egg salad is a timeless culinary staple, beloved for its creamy texture, rich flavor, and comforting simplicity. Whether served at a high tea, packed for a picnic, or enjoyed as a quick midnight snack, the egg salad sandwich is versatile and universally adored. While the basic concept—hard-boiled eggs mixed with a binder—remains constant, the variations are endless. In this comprehensive guide, we explore 11 distinct and traditional recipes that elevate the humble egg into a masterpiece of flavor. From the crunch of fresh celery to the heat of Sriracha, and from Japanese convenience store classics to British tea-time favorites, these recipes promise to satisfy every craving.

The Classic American Diner Egg Salad

This is the quintessential egg salad sandwich that evokes memories of retro diners and family picnics. It strikes the perfect balance between the creaminess of the yolks and the mayonnaise, with a satisfying crunch provided by fresh celery and onion. It is straightforward, unpretentious, and utterly delicious, serving as the gold standard against which all other egg salads are measured.

Ingredients

• 8 large eggs
• 1/2 cup mayonnaise (preferably Hellmann's or Best Foods)
• 1 teaspoon yellow mustard
• 1/4 cup celery, finely diced
• 1 tablespoon red onion, minced
• Salt and freshly ground black pepper to taste
• 8 slices of soft white bread
• Lettuce leaves (optional)

Directions

1. 1

   Place the eggs in a single layer in a saucepan and cover them with water by at least one inch.

2. 2

   Bring the water to a rolling boil over high heat, then immediately remove the pan from the burner, cover it with a tight-fitting lid, and let it sit for exactly 12 minutes.

3. 3

   While the eggs are cooking, prepare an ice water bath in a large bowl.

4. 4

   Transfer the eggs to the ice bath and let them cool completely for at least 10 minutes to stop the cooking process and make peeling easier.

5. 5

   Peel the eggs and chop them into medium-sized chunks; do not chop them too finely as you want distinct textures.

6. 6

   In a medium mixing bowl, combine the chopped eggs, mayonnaise, yellow mustard, celery, and red onion.

7. 7

   Gently fold the ingredients together until well combined, being careful not to mash the egg whites too much.

8. 8

   Season generously with salt and black pepper to taste.

9. 9

   Spread the mixture evenly onto four slices of bread, top with lettuce if desired, and close with the remaining bread slices. Cut diagonally and serve.

Southern Style Sweet Relish Egg Salad

Popular in the Southern United States, this variation introduces a delightful sweetness and tang that cuts through the richness of the eggs. The secret ingredient is sweet pickle relish, which adds moisture and a unique flavor profile. Often dusted with a hint of paprika, this sandwich is a staple at church potlucks and summer gatherings.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/3 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 teaspoon prepared yellow mustard
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika (plus more for garnish)
• Salt and pepper to taste
• 8 slices of buttery sandwich bread

Directions

1. 1

   Chop the cooled hard-boiled eggs into small pieces and place them in a mixing bowl.

2. 2

   Add the mayonnaise, sweet pickle relish, and yellow mustard to the eggs.

3. 3

   Sprinkle in the onion powder, paprika, salt, and pepper.

4. 4

   Stir the mixture briskly until it becomes creamy and somewhat uniform; the yolks should blend with the mayonnaise to create a yellow-hued dressing.

5. 5

   Taste the salad and adjust the seasoning, adding a pinch of sugar if you prefer it sweeter.

6. 6

   Lay out the slices of bread and distribute the egg salad generously.

7. 7

   Close the sandwiches and slice them into quarters or triangles. Serve immediately or chill for an hour to let flavors meld.

Japanese Tamago Sando (Konbini Style)

The Japanese egg salad sandwich, or Tamago Sando, is famous for its incredible fluffiness and rich, savory flavor. The key differences are the use of Kewpie mayonnaise (which uses egg yolks and rice vinegar) and Shokupan (Japanese milk bread). The texture is incredibly smooth, almost like a mousse, making it a luxurious yet affordable treat found in convenience stores across Japan.

Ingredients

• 4 large eggs
• 3 tablespoons Kewpie mayonnaise
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1 teaspoon milk (optional, for creaminess)
• Soft butter (for the bread)
• 4 slices of Japanese milk bread (Shokupan), crusts removed

Directions

1. 1

   Boil the eggs for 10 minutes for a firm but creamy yolk, then cool in an ice bath and peel.

2. 2

   Separate the egg whites from the yolks.

3. 3

   Mash the egg yolks in a bowl with a fork until they are a fine powder, then mix in the sugar, salt, and Kewpie mayonnaise until smooth.

4. 4

   Chop the egg whites into small, uniform pieces and fold them back into the yolk mixture.

5. 5

   Stir in a teaspoon of milk if the mixture looks too stiff.

6. 6

   Lightly butter one side of each slice of milk bread.

7. 7

   Spread a thick layer of the egg salad onto two slices of bread and top with the remaining slices.

8. 8

   Place the sandwiches between two plates for 5 minutes to compress them slightly, then cut cleanly down the middle for a perfect cross-section.

British Watercress and Egg Tea Sandwich

Elegant and refined, this sandwich is a traditional component of a British afternoon tea. It features finely chopped eggs seasoned with white pepper and chives, paired with the peppery bite of fresh watercress. Served on crustless bread cut into delicate fingers, it is light, airy, and sophisticated.

Ingredients

• 5 large eggs, hard-boiled
• 3 tablespoons mayonnaise
• 1 tablespoon unsalted butter, softened
• 1 tablespoon fresh chives, finely snipped
• 1/4 teaspoon white pepper
• Salt to taste
• 1 bunch fresh watercress, washed and stems trimmed
• 8 slices of thin white or whole wheat bread, crusts removed

Directions

1. 1

   Peel the hard-boiled eggs and mash them thoroughly with a fork until very fine.

2. 2

   Mix the mashed eggs with mayonnaise, snipped chives, white pepper, and salt until a smooth paste forms.

3. 3

   Lightly butter one side of each slice of bread; this prevents the bread from getting soggy and adds flavor.

4. 4

   Spread the egg mixture onto four of the bread slices.

5. 5

   Top the egg mixture with a generous layer of fresh watercress leaves.

6. 6

   Place the remaining slices of bread on top, buttered side down.

7. 7

   Using a sharp serrated knife, cut each sandwich into three rectangular finger sandwiches.

California Avocado Egg Salad

A healthy twist on the classic, this recipe substitutes some of the mayonnaise for ripe, creamy avocado. The result is a vibrant green filling that is packed with healthy fats and fresh flavor. A squeeze of lemon juice keeps the avocado bright and adds a citrusy zing that pairs perfectly with the rich yolks.

Ingredients

• 6 hard-boiled eggs, chopped
• 1 large ripe avocado, peeled and pitted
• 1 tablespoon mayonnaise or Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh cilantro, chopped
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste
• 8 slices of whole grain bread, toasted

Directions

1. 1

   In a medium bowl, mash the avocado with the lemon juice until smooth but slightly chunky.

2. 2

   Add the chopped hard-boiled eggs, mayonnaise (or yogurt), cilantro, and garlic powder.

3. 3

   Gently fold the ingredients together to coat the eggs in the green avocado mixture.

4. 4

   Season with salt and pepper to taste.

5. 5

   Toast the whole grain bread slices until golden brown.

6. 6

   Scoop a generous amount of the salad onto the toast and assemble the sandwiches.

7. 7

   Serve immediately to enjoy the vibrant color and fresh texture of the avocado.

Spicy Sriracha and Scallion Egg Salad

For those who crave heat, this recipe infuses the traditional creamy base with the garlic-chili punch of Sriracha sauce. The heat is balanced by the cool crunch of scallions and a hint of sesame oil, giving the sandwich a bold, Asian-inspired flavor profile that wakes up the palate.

Ingredients

• 6 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1-2 tablespoons Sriracha sauce (adjust to heat preference)
• 1/2 teaspoon sesame oil
• 2 green onions (scallions), thinly sliced
• 1/4 teaspoon soy sauce
• Toasted sesame seeds for garnish
• Soft baguette or brioche buns

Directions

1. 1

   In a mixing bowl, whisk together the mayonnaise, Sriracha, sesame oil, and soy sauce until fully blended and pink in color.

2. 2

   Add the chopped eggs and most of the sliced green onions (reserve some for garnish) to the bowl.

3. 3

   Stir gently to coat the eggs in the spicy dressing.

4. 4

   Taste and add a pinch of salt if needed, though the soy sauce usually provides enough salinity.

5. 5

   Slice the baguette or buns open and lightly toast them.

6. 6

   Fill the bread with the egg salad and sprinkle the reserved green onions and toasted sesame seeds on top before closing.

French Style Egg Salad with Dijon and Tarragon

This sophisticated variation draws inspiration from French cuisine, utilizing Dijon mustard for a sharper bite and fresh tarragon for an aromatic, anise-like finish. Shallots provide a delicate onion flavor that is less overpowering than red onion, making this sandwich feel upscale and refined.

Ingredients

• 6 hard-boiled eggs, roughly chopped
• 3 tablespoons crème fraîche or mayonnaise
• 1 tablespoon Dijon mustard
• 1 small shallot, finely minced
• 1 tablespoon fresh tarragon leaves, chopped
• 1 teaspoon capers, drained and chopped
• Salt and white pepper
• Crusty baguette or sourdough slices

Directions

1. 1

   Place the chopped eggs in a large bowl.

2. 2

   In a separate small bowl, whisk together the crème fraîche, Dijon mustard, minced shallot, and chopped capers.

3. 3

   Pour the dressing over the eggs and add the fresh tarragon.

4. 4

   Fold gently to combine without breaking down the egg pieces too much.

5. 5

   Season with salt and white pepper.

6. 6

   Slice a fresh baguette horizontally or use slices of sourdough.

7. 7

   Pile the egg salad onto the bread; this version is best served open-faced or as a tartine, but works well as a closed sandwich too.

Curried Egg Salad with Apple and Raisins

A fusion of savory and sweet, this recipe incorporates warm curry spices with the crisp texture of apples and the chewiness of raisins. It is a vibrant, yellow salad that offers a complex flavor profile, perfect for a hearty lunch that feels a bit exotic yet comforting.

Ingredients

• 6 hard-boiled eggs, chopped
• 1/3 cup mayonnaise
• 1 teaspoon curry powder (mild or medium)
• 1/4 teaspoon turmeric
• 1/4 cup apple (Granny Smith), diced small
• 2 tablespoons raisins or sultanas
• 1 tablespoon cilantro or parsley, chopped
• Salt and pepper
• Naan bread or pita pockets

Directions

1. 1

   In a bowl, mix the mayonnaise with the curry powder and turmeric until the color is uniform.

2. 2

   Add the chopped eggs, diced apple, raisins, and cilantro to the bowl.

3. 3

   Stir well to ensure the curry dressing coats every ingredient equally.

4. 4

   Season with salt and pepper to taste; let the mixture sit for 15 minutes to allow the raisins to plump slightly and the flavors to meld.

5. 5

   Warm the naan bread or open the pita pockets.

6. 6

   Stuff the curried egg salad inside the pita or fold it into the naan for a delicious wrap-style sandwich.

Bacon, Cheddar, and Ranch Egg Salad

This recipe is an indulgence, combining the flavors of a Cobb salad or a loaded baked potato into a sandwich. Smoky crispy bacon, sharp cheddar cheese, and a ranch-seasoned dressing make this a savory, hearty option that is a hit with kids and adults alike.

Ingredients

• 6 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1 tablespoon ranch seasoning mix (dry powder)
• 4 strips of bacon, cooked until crispy and crumbled
• 1/4 cup sharp cheddar cheese, shredded
• 1 tablespoon chives, chopped
• Black pepper
• Toasted burger buns or thick Texas toast

Directions

1. 1

   Cook the bacon until it is very crispy, drain on paper towels, and crumble into small bits.

2. 2

   In a mixing bowl, combine the mayonnaise and the dry ranch seasoning powder.

3. 3

   Add the chopped eggs, shredded cheddar cheese, crumbled bacon, and chives.

4. 4

   Mix until everything is held together by the dressing.

5. 5

   Add freshly cracked black pepper; you likely won't need extra salt due to the bacon and ranch mix.

6. 6

   Toast the buns or bread slices.

7. 7

   Scoop a large mound of the salad onto the bottom bun and serve immediately while the toast is warm and the filling is cool.

Mediterranean Olive and Feta Egg Salad

Moving away from the mayonnaise-heavy versions, this Mediterranean interpretation uses olive oil and lemon as the primary binder, supplemented by creamy feta cheese. The brininess of Kalamata olives and the earthiness of oregano transport you to the Greek isles.

Ingredients

• 6 hard-boiled eggs, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/4 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tablespoons sun-dried tomatoes, chopped
• 1/2 teaspoon dried oregano
• Ciabatta rolls

Directions

1. 1

   Place the chopped eggs in a bowl.

2. 2

   Drizzle the olive oil and lemon juice directly over the eggs.

3. 3

   Add the crumbled feta, sliced olives, sun-dried tomatoes, and dried oregano.

4. 4

   Toss the mixture gently; the yolks will emulsify slightly with the oil and lemon juice to create a creamy coating.

5. 5

   Taste and adjust seasoning; be cautious with salt as the feta and olives are already salty.

6. 6

   Slice the Ciabatta rolls in half and lightly toast the cut sides.

7. 7

   Fill the rolls with the Mediterranean mixture, pressing down slightly to ensure the filling stays in place.

Fresh Dill and Smoked Salmon Egg Salad

A luxurious treat perfect for brunch, this sandwich incorporates the classic pairing of dill and smoked salmon. The smokiness of the fish complements the rich egg yolks, while fresh lemon zest adds a necessary brightness. It is an elevated version of the standard deli fare.

Ingredients

• 6 hard-boiled eggs, chopped
• 1/3 cup mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh dill, chopped
• 3 ounces smoked salmon, chopped into small pieces
• 1 teaspoon lemon zest
• 1 tablespoon capers (optional)
• Black pepper
• Pumpernickel or dark rye bread

Directions

1. 1

   In a medium bowl, combine the mayonnaise, Dijon mustard, lemon zest, and fresh dill.

2. 2

   Add the chopped hard-boiled eggs and the chopped smoked salmon.

3. 3

   Fold the mixture carefully to distribute the salmon without turning the salad into a paste.

4. 4

   Add capers if using, and season with plenty of black pepper.

5. 5

   Lay out slices of pumpernickel or dark rye bread.

6. 6

   Spread the mixture thickly onto the bread.

7. 7

   Serve open-faced or as a closed sandwich, garnished with a sprig of fresh dill.

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