Egg Salad Sandwich Recipe

Prepare and cook 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 to a rolling boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let stand for 10 minutes for fully hard-boiled eggs. (For slightly creamier yolks reduce to 9 minutes.)

After the rest time, transfer eggs to a bowl of ice water or run under cold water for at least 5 minutes to stop cooking and make peeling easier. Peel the eggs and pat dry.

Chop the peeled eggs: quarter each egg lengthwise, then roughly chop into 1/2-inch pieces. Place chopped eggs into a medium mixing bowl.

Prepare mix-ins: finely chop 1/2 cup celery (about 1 medium stalk) and 2 green onions (white and light green parts). If using chives, finely chop 1 tablespoon. Slice tomato only if using for assembly.

Make dressing: add 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon fresh lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to the bowl with chopped eggs. Fold gently to combine until yolks and whites are evenly coated but some texture remains. Stir in the chopped celery, green onions, and chives (if using). Taste and adjust seasoning—add up to 1/4 teaspoon more salt or a squeeze more lemon if needed.

If time allows, refrigerate the egg salad for 15–30 minutes to let flavors meld. Sprinkle a pinch (1/8 teaspoon) of paprika on top if desired for color and a hint of flavor.

Prepare bread: If you like, lightly toast 8 slices of bread. Spread butter or a thin layer of mayonnaise (about 1/2 tablespoon per slice) on one side of each slice to prevent sogginess and add flavor.

Layer: Place a lettuce leaf on 4 slices of bread (on the side with the spread). Spoon about 3/4 to 1 cup of egg salad onto each prepared slice, spreading it evenly but leaving a 1/4-inch border around the edge.

Add tomato slices (if using): place 2–3 thin tomato slices on top of the egg salad, season tomato lightly with salt and pepper if desired.

Close sandwiches with the remaining 4 slices of bread, spread-side down. Gently press and cut each sandwich diagonally or in half, using a serrated knife for cleaner cuts.

Serve immediately, or wrap tightly and refrigerate for up to 24 hours. Stored in an airtight container, the egg salad will keep 3–4 days in the refrigerator.