Egg Salad Sandwich Recipe
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
12 mins
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Servings
2
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Calories
654 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Egg Salad Sandwich Recipe
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The BEST Egg Salad Sandwich Recipe you will ever taste! We love this simple sandwich that's loaded with tons of flavor and takes just minutes to make. We know you will also love this delicious recipe!
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Ingredients
egg salad
- 5 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon thinly sliced chives
- 1 teaspoon Dijon mustard
- 3 tablespoons finely diced celery
- salt and pepper to taste
sandwich assembly
- 1 cup loosely packed arugula
- 4 lices sourdough bread
Instructions
egg salad
- Place eggs in a pot and fill with water until just covered. Place pot over high heat and bring to a boil. Once water begins to boil, boil eggs for 6 minutes for medium-hard boiled eggs.
- Remove eggs from heat and transfer to an ice bath. Allow eggs to sit for 5 to 8 minutes or until no longer warm to the touch.
- Crack eggs, discard shells and roughly chop.
- Transfer eggs to a mixing bowl. Add mayonnaise, chives, celery, and mustard, to bowl.
- Stir together. Season with salt and pepper and continue to fold together.
sandwich assembly
- Divide egg salad mixture and evenly spread over two slices of bread.
- Top each sandwich with arugula and gently press remaining bread slices over.
- Slice sandwiches in half and serve.
Notes
- Tips and Tricks for the BEST Egg Salad Sandwich Recipe
- Variations
- Aside from the simplicity and flavor of this egg salad sandwich recipe, we love how things are left open for interpretation based on your personal preference! Some of our favorite 'mix-ins' are:
- Keep it simple! We love keeping the filling and flavors simple to really let the egg shine.
- Add a little crunch! We think the little bit of minced celery really pairs well with the rich and creamy eggs and mayonnaise mixture.
- Don't go overboard with the sauce! We think we have the perfect ratio of mayo-mustard to egg mixture. Everything is perfectly creamy, but still balanced. If the mixture is too saucy it won't hold together well within the sandwich.
- Cook you eggs medium to medium-hard! We love keeping the eggs cooked to medium/medium-hard because we think it adds a better texture (and 'yolky flavor') to the overall mixture!
- A little diced red onion or diced pickle adds a great bit of acidity that cuts through the rich egg mixture, if you want to add a touch of brightness (or brininess) to the sandwich.
- Mix up the herbs - we keep things simple with chives, but dill is a common herb that tastes delicious in egg salad as well as tarragon and thyme!
- Add a few dashes of your favorite hot sauce or chili paste to the egg mixture for some heat!
- Although we like to keep the overall sandwich simple, feel free to load up the sandwich with other ingredients like sliced tomatoes, pepperoncinis, shredded iceberg or romaine (instead of arugula), sprouts, sliced cucumbers, etc.
Nutrition Information
Show Details
Calories
654kcal
(33%)
Carbohydrates
68g
(23%)
Protein
28g
(56%)
Fat
29g
(45%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
13g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
418mg
(139%)
Sodium
2844mg
(119%)
Potassium
382mg
(11%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
966IU
(19%)
Vitamin C
3mg
(3%)
Calcium
155mg
(16%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Calories | 654kcal | 33% |
| Carbohydrates | 68g | 23% |
| Protein | 28g | 56% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 418mg | 139% |
| Sodium | 2844mg | 119% |
| Potassium | 382mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 966IU | 19% |
| Vitamin C | 3mg | 3% |
| Calcium | 155mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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