Egg Salad Sandwich Recipe

Hard-boil eggs

Place 6 large eggs in a single layer in a medium saucepan and add enough cold water to cover by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat. Once the water reaches a rolling boil, cover the pan and remove from heat. Let sit, covered, for 10–12 minutes for fully set yolks.

Cool and peel eggs

After the resting time, drain the hot water and immediately transfer the eggs to a bowl of ice water. Let chill for at least 5 minutes. Crack and peel eggs, rinsing to remove shell bits. Pat dry with a towel.

Chop eggs

Roughly chop the peeled eggs to your preferred texture: small dice for a classic egg salad or slightly larger pieces for more bite. Place chopped eggs in a mixing bowl.

Combine dressing and mix

To the bowl with chopped eggs add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 2 tablespoons finely minced yellow onion, 2 tablespoons finely diced celery, and 1 tablespoon finely chopped chives or parsley (if using). Gently fold to combine until the eggs are evenly coated.

Season

Season the egg salad with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper (these amounts total the ingredient list's 3 tsp salt and 1 tsp pepper — adjust to taste). Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Cover and refrigerate for at least 15 minutes to let flavors meld (can hold up to 2 days refrigerated).

Prepare bread

If you prefer toasted bread, lightly butter one side of each slice of Baker's Field Goodwich bread (about 2 tsp butter total). Heat a skillet over medium heat and toast buttered sides until golden, about 1–2 minutes per side. Alternatively, toast in a toaster until lightly golden. Let cool slightly.

Assemble sandwiches

Lay out 4 bottom slices of bread (or 8 if making open-face). Place 1 lettuce leaf on each bottom slice. Spoon about 3/4 cup of egg salad onto each prepared slice (this yields 4 sandwiches). Spread evenly, leaving a small border around the edge to prevent sliding.

Finish and serve

Top each with the remaining bread slices to form sandwiches. Press gently, cut sandwiches in half if desired, and serve immediately. Store any extra egg salad in an airtight container in the refrigerator for up to 2 days.