Classic Egg Salad Sandwich
A simple, no-cook classic egg salad sandwich made with creamy mayonnaise and fresh herbs, perfect for a quick and satisfying lunch.
Ingredients
Check ingredients as you go.
- Egg Salad
- Assembly
Let’s make it
Egg Salad
Peel and chop the hard-boiled eggs into small pieces.
Egg Salad
In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, finely chopped celery, green onion, and parsley if using. Mix gently to combine.
Egg Salad
Season the egg salad mixture with salt and freshly ground black pepper to taste. Stir gently to incorporate the seasonings evenly.
Assembly
Lay out two slices of bread. If desired, toast them lightly beforehand.
Assembly
Place a lettuce leaf on one slice of bread, then spread the egg salad mixture evenly over the lettuce.
Assembly
Top with the second slice of bread to form a sandwich. Cut in half if desired and serve immediately.
Tips & notes
For extra flavor, chill the egg salad for 15 minutes before assembling the sandwich. You may add a pinch of paprika or a dash of hot sauce for variation.
Saving it for later
Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. Keep bread separate to prevent sogginess.
Reheating
Egg salad sandwiches are best served cold or at room temperature. If refrigerated, let the sandwich sit outside for 10 minutes before eating.
