Egg Salad Sandwich Recipe

Hard-boil the eggs

Place 6 large eggs in a single layer in a medium saucepan. Add enough cold water to cover eggs by about 1 inch (2.5 cm). Bring water to a rolling boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes for fully set yolks.

Cool and peel

After the 10-minute rest, transfer eggs to a bowl of ice water or run under cold water for at least 5 minutes to stop cooking. Peel eggs under running water to remove shells more easily, then pat dry with a towel.

Chop the eggs

Coarsely chop the peeled eggs: first slice lengthwise then chop across to produce small to medium pieces. Place chopped eggs in a medium mixing bowl.

Mix dressing and seasonings

To the bowl with chopped eggs add 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1/2 cup finely chopped celery, 2 tablespoons finely chopped red onion, 2 tablespoons chopped fresh chives, and 1 tablespoon sweet pickle relish if using. Stir gently until combined. Taste and adjust seasoning—add a pinch more salt, pepper, or lemon juice if desired. Refrigerate for at least 10 minutes to let flavors meld (optional).

Prepare bread and optional spreads: If desired, lightly toast bread slices. Spread butter or a thin layer of mayonnaise on one side of each slice to act as a moisture barrier and add flavor.

Portion egg salad: Divide the egg salad into 4 equal portions (about 3/4 to 1 cup each depending on preference). Place one portion of egg salad on the prepared side of 4 bread slices.

Add optional vegetables: Top the egg salad with a leaf of lettuce and 2–3 slices of tomato per sandwich if using. Season tomato lightly with a pinch of salt and pepper if desired.

Finish and serve: Top each sandwich with the remaining bread slices, spread-side down. Press gently, then cut each sandwich in half diagonally or down the middle. Serve immediately or wrap and refrigerate up to 24 hours for packed lunches.