How to Make Egg Salad for Sandwiches

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I'm a Certified Health Coach, longtime blogger, and host of Elizabeth Eats on YouTube. In addition to writing recipes (I love to eat!), I'm a strong believer that life is too short to settle for anything less than living your best life.


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Once you learn how to make egg salad for sandwiches, you’ll be able to whip up a quick meal in 10 minutes or less.

It’s about the easiest egg recipe that you can find on the internet.

Made with just a few basic ingredients that you may already have on hand, making an egg salad sandwich is perfect for days when the cabinets are bare and a trip to the grocery store seems unbearable. (Trust me, we’ve all been there.)

If you have hard-boiled eggs, mayonnaise (or Veganaise), Dijon mustard, and a few basic herbs and veggies, then you can make this egg salad recipe. It’s delicious, nutritious, and pairs well with just about anything. Basically, it’s a huge win on all fronts.

This how to make egg salad tutorial assumes that you already have hard-boiled eggs on hand. If your eggs aren’t cooked just yet, no problem! It will take a few extra minutes but you can still make this pretty quickly. Check out my post on how to make Perfect Easy-to-Peel Hard Boiled Eggs or these Easy Instant Pot Hard-Boiled Eggs, then meet me back here.

Once you have your hard-boiled eggs prepped and ready to go, grab your other ingredients and get ready to whip up a quick and delicious meal.

Hard-boiled eggs will keep up to 5 days (unpeeled) in your refrigerator, so I like to hard-boil a few eggs for the week on Sundays to have them on hand.

Egg Salad Ingredients

This recipe is incredibly easy to throw together. All you need is a few staple ingredients:

  • Hard-Boiled Eggs. I recommend opting for pasture-raised eggs, as these are the most nutrient-dense. If you don’t have any hard-boiled eggs available, don’t fret. Cooking eggs will only take you 20-30 minutes on the stovetop or in an Instant Pot. You can even grab some already cooked eggs at most grocery stores.
  • Mayo or Vegenaise. Mayonnaise gives egg salad that signature creaminess, however, be careful not to use too much! Because mayo has high water content, too much will make it runny, not to mention add an unnecessary amount of extra fat. Instead of too much mayo, I simply add a splash of water. Don’t worry, I’ve done plenty of experimenting to get the ratio down pat.
  • Dash of Water. Keep in mind that a little goes a long way when it comes to thinning out your egg salad’s consistency. Add a teaspoon or two when you mash the egg yolks to thin it out without having to add extra mayo.
  • Dijon Mustard. I think the best-ever egg salad is made with smooth and tangy Dijon mustard. However, feel free to switch it up if you’d like. Note that honey mustard will make the dish sweeter if that’s what you’re aiming for, and spicy brown mustard will give it a bit of a kick. You can even use a grainy, country-style mustard if you’re into the texture, or plain ol’ yellow mustard if that’s what you like. I buy my Dijon and other pantry staples on Thrive Market at the best prices—here’s my partner link for 40% off your first order if you need it.
  • Onion and Celery. These veggies are terrific for adding a bit of texture and crunch to your egg salad, which I would say is a must. I like the mild oniony taste of green onion here, but red or white onions or even shallots can also be subbed if that’s what you have. Any onion works. I like the crunch of celery in my egg salad, but if you don’t have any on hand it’s ok to leave out.
  • Optional & recommended: Fresh dill. Fresh dill has a bright, herbaceous flavor that pairs terrifically with eggs. I love dill and always have some in my fridge. For me, it really makes the dish. You can skip it or use dried if you prefer.
  • Salt and pepper. I like to let the natural flavors of this dish shine on their own by enhancing them with just a bit of salt and pepper. However, feel free to add a pinch of paprika for a little something extra.

How to Make Egg Salad

As long as you have your hard-boiled eggs ready to go, you can make easy egg salad that’s perfect for sandwiches in four simple steps:

  1. Slice the hard-boiled eggs open and put the yellow yolks into a bowl. Then, chop the whites into ½ inch pieces.
  2. In a small bowl, mash the yolks with the water, mayonnaise (or Vegenaise), and Dijon mustard until well-combined. Then, add ¼ teaspoon of sea salt (or Kosher salt) and a few spins of freshly ground pepper.
  3. Add the chopped egg whites, onion, celery, and dill, then stir to combine. Adjust the salt and pepper as needed. If you happen to have some chives on hand go ahead and chop some up and toss them in.
  4. Serve atop toasted, whole-grain bread or with your favorite crackers.

How to make egg salad

Tips For Making The Best-Ever Egg Salad

Who doesn’t want to be an egg salad pro? The good news is that it’s unbelievably easy. To make the best-ever egg salad, all you have to do is incorporate these tips:

  • Use quality eggs. Like all recipes, the quality of the individual ingredient determines the final outcome. Buy the best quality eggs you can afford, and be sure to check out my tips to make sure your hard-boiled eggs are easy to peel.
  • Add some crunch. No one likes an overly creamy—on the verge of soggy—egg salad. That’s why I always recommend adding some texture to the mix. While adding fresh veggies like celery and green onions helps, you should also be careful not to overly mash your eggs. When it comes to egg salad, I always say the chunkier the better. It’s a salad, not a spread!
  • Herb it up. Dill adds a bright, oniony flavor that freshens up this recipe. You can also toss some fresh chives or parsley in the mix if you have them available.
  • Grate the egg instead of chopping it. What?! I know—this cool method to make grated egg toast has gone viral on social media platforms. It’s a fun way to mix things up and is basically a deconstructed egg salad recipe.
  • Add a dash of hot sauce. While not traditional, it’s delicious. I like to add about 1/4 teaspoon of Sriracha to give my egg salad a kick.

How to make egg salad sandwich

Ingredient Swaps

This 10-Minute Egg Salad is a super basic recipe that is easy to customize. Here are some of my favorite ways to switch up this recipe:

  • Swap for Greek yogurt. Not a fan of mayo? No problem! Swapping mayonnaise for Greek yogurt will achieve that same creamy consistency, with added protein and a little extra tang.
  • Swap for avocado. You can also swap the mayo for mashed-up avocado for a delicious alternative. Simply eliminate the mayo and use 1/2 of a small or 1/4 of a large avocado mashed up with the egg yolk. The water will help thin it out.
  • Switch up your veggies. While finely chopped celery and green onions are my go-to veggies, adding black olives and cherry tomatoes will give this dish a Greek-inspired flair. You could also try adding jicama, sweet bell pepper, or spicy jalapenos. Have fun with it!
  • Add pickle relish or juice. If you’re a pickle lover like me, adding a splash of pickle juice or relish will really enhance the flavors of this dish.

How to make egg salad

Ways to Serve Egg Salad

Looking for the best ways to enjoy egg salad? Here are some of my favorite ways to serve this dish:

  • On sandwiches. Egg salad sandwiches are deli classics for a reason. Slather this 10-Minute Egg Salad atop toasted, whole grain bread and top it off with sliced tomatoes, dill pickles, red onion, fresh spinach, and crumbled feta cheese. Voila! Lunch is served.
  • In lettuce cups. I like to buy big romaine leaves or use butter lettuce cups for a great egg salad lettuce wrap when I want to take it easy on the bread.
  • With crackers or pita bread. You can also enjoy egg salad as a dip. I love serving this egg salad recipe with a bowl of crackers, pita bread, sliced celery sticks, radishes, and red pepper slices for a healthy afternoon snack or appetizer.
  • Avocado toast. Now, don’t knock this until you try it. 10-Minute Egg Salad is the perfect protein-packed dish to top off your favorite Smashed Avocado Toast recipe.
  • As an appetizer. Egg salad makes a wonderful appetizer. Slice up and toast a baguette and arrange on a plate. Top with egg salad and finish the plate with a big sprinkle of dill.

More Egg Recipes You’ll Love

Liked this easy egg salad recipe? Here are some more egg-based recipes that you’re going to love:

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Egg Salad on Sandwich

Egg Salad Recipe for Sandwiches

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  • Author: Elizabeth Rider
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Lunch
  • Method: Chop, mix
  • Cuisine: American


Once you learn how to make egg salad you’ll always have an easy meal a few minutes away. If you already have hard-boiled eggs it takes just 10 minutes and is easy to make and beyond satisfying. Serve it on toasted bread for a healthy lunch or serve it alongside crackers for the perfect appetizer.


  • 4 eggs, hard-boiled and peeled
  • 2 tablespoons mayonnaise (or Vegenaise)
  • 1 tablespoon water, more or less to thin it out if needed
  • 1 1/2 teaspoon Dijon mustard
  • 1 green onion, thinly sliced (both white and green parts; about 2 tablespoons total)
  • 1 rib celery, finely diced (about 2 tablespoons)
  • 1 tablespoon chopped fresh dill (or 3/4 teaspoon dried)
  • 1/4 teaspoon salt & a few spins of freshly ground pepper, to taste


  1. Slice the hard-boiled eggs open and put the yellow yolks into a small bowl. Then, chop the whites into ½ inch pieces.
  2. In the small bowl, mash the yolks with the water, mayonnaise (or Vegenaise), and Dijon mustard until well-combined. Then, add ¼ teaspoon of sea salt (or Kosher salt) and a few spins of freshly ground pepper.
  3. Add the onion, celery, and dill, then stir to combine. Add the chopped egg whites and fold them into the yellow mixture. Adjust the salt and pepper as needed.
  4. Serve on your favorite bread (we like to toast it first) or with your favorite crackers. This egg salad recipe is also great on top of an English muffin or served in lettuce wraps.


  • You can store prepared egg salad in a closed container in the refrigerator up to 3 days.
  • Optional ingredient: add 1/4 teaspoon of Sriracha hot sauce, more or less to taste if desired

Frequently Asked Questions

Below you will find the answers to the most frequently asked questions about this recipe:

How do you store egg salad?

You can use egg salad to finish off so many different dishes. Therefore, you’re going to want to keep your leftovers. To store egg salad, all you have to do is seal it up in an airtight container or bag and pop it in the fridge for up to 3 days.

While it is possible to freeze egg salad, I don’t recommend it. Once you freeze and thaw cooked eggs, they begin to take on a rubbery, tough texture. Not only that, but mayonnaise also doesn’t freeze well.

Is egg salad healthy?

Traditional egg salad is fairly high in fat, cholesterol, and calories. However, there are a few tweaks you can make to lighten it up and make it a bit healthier.

I love swapping mayonnaise for Vegenaise, as it has fewer fats and virtually no cholesterol. Additionally, because this egg salad gets some of its creaminess from the Dijon mustard (which has less fat) and water, you don’t have to use as much mayo as other recipes.

What can I use instead of mayo?

If you’re not a huge fan of mayo—or simply want to find a healthier substitute—you’re in luck! There are plenty of substitutes you could use for mayo in egg salad.

For a similar consistency, try swapping mayo for Greek yogurt, tahini, or smashed avocado. However, be wary the flavor will change accordingly. Furthermore, Vegenaise is a terrific swap if you’re looking for a healthier, cholesterol-free alternative.

How can you prevent runny egg salad?

The key to preventing runny egg salad is not overcooking your eggs. Usually, when things are overcooked, they lose their moisture. However, the opposite is true for hard-boiled eggs.

When eggs are over-boiled, they become watery, which in turn causes runny egg salad. (See above for my guide to perfectly boiling your eggs!) If you know overcooked eggs aren’t the culprit for your runny salad, then you might have accidentally used too much mayo or mustard.

If this is the case, you can thicken your egg salad by popping it in the fridge for a couple of hours and letting it sit. Or, you could add more hard-boiled eggs and/or non-dressing fixtures to the mix.

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Hi, I'm Elizabeth

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