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The Best Egg Salad Sandwich

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Egg salad is a classic sandwich combination and there are a thousand possible variations, but this is my absolute favorite. If you like punched up flavors - spices, fresh herbs, and a little brine, this is the sandwich for you.

I've got loads of other ideas for what you can add to your egg salad sandwich below but I think it's essential to have some fresh herbs and spices to cut the fat from the mayo. I also think we can do better than celery when it comes to veggies to mix in.

Four triangle sandwiches filled with egg salad on a white plate.

Why You'll Love this Egg Salad Recipe

This is the perfect blend of eggs + fat + flavor. Traditional egg salad is a classic, but depending on the recipe it can be lacking in brightness and balanced flavors.

We're not looking to overpower the egg base, but we want to enhance it and make the sandwich a little more interesting.

Egg salad sandwiches are super quick to make (especially if you already have hard boiled eggs or purchase them hardboiled).

What You'll Need for this Recipe

Eggs - You'll need 6 hardboiled eggs for this recipe. You can buy them already hardboiled from the store and make them yourself.

Condiments - Mayonnaise is an essential component of any egg salad, it provides the creamy base. You'll want ⅓ cup of your favorite mayo. You'll also need a tablespoon of stoneground mustard, a tablespoon of finely chopped capers, a tablespoon of freshly squeezed lemon juice, and the zest of one lemon.

Spices - To add a depth of flavor, you're going to use a teaspoon of kosher salt, a teaspoon of paprika, and ½ teaspoon of ground black pepper.

Herbs - To punch up the brightness, you'll need ½ cup of chopped herbs. I recommend a mixture of chives, parsley, mint, and dill. You can use 2 tablespoons of each.

Ingredients for egg salad.

More Egg Salad Ingredient Ideas

Want to get even fancier with your egg salad? Here are a bunch more ideas of potential mix in ingredients that would pair well!


Fresh Herbs

  • Basil
  • Tarragon
  • Sage


  • Kewpie Mayo
  • Wasabi
  • Pickle Juice
  • White Wine Vinegar
  • Spicy Brown Mustard
  • Sweet Relish


  • Avocado
  • Diced Jalapeno
  • Cornichons
  • Finely Chopped Shallot
Egg salad ingredients in a metal mixing bowl.

More Sandwich Recipes to Try

If you like this recipe, be sure to check out some of our other favorites!

A stack of egg salad sandwiches

Tips for Making this Recipe

Serving Size - This recipe serves 3 to 4. If you like a thicker spread or are using large pieces of bread, it will make 3 sandwiches. If you want to serve 4 and use large pieces of bread, add an additional 2 hardboiled eggs and a tablespoon of mayo.

Cooking Tips - You can buy your eggs already hardboiled (I get these ones from Vital Farms) or you can use this excellent method for hard-boiling eggs.

Recommended Tools - If you watch the video attached to this recipe, you'll see I use a pastry cutter to chop up my eggs. I honestly find pastry cutters incredibly useful for chopping soft ingredients, as well as making dough. You can chop the eggs with a knife as well, but if you have a pastry cutter, feel free to use it!

Storing Tips - The egg salad will keep in the refrigerator for up to 3 days. I would suggest toasting the bread and making the sandwich right before eating, the bread gets too soggy if you refrigerate it.

If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.

Yield: 3 to 4 servings

The Best Egg Salad

Egg salad sandwiches stacked on a plate.

This bright and punchy egg salad makes delicious sandwiches.

Prep Time 6 minutes
Additional Time 4 minutes
Total Time 10 minutes


  • 6 hardboiled eggs
  • ½ cup chopped fresh herbs (dill, chives, parsley, and mint)
  • ⅓ cup mayonnaise
  • 1 tablespoon stoneground mustard
  • 1 tablespoon capers, finely chopped
  • 1 tablespoon lemon juice
  • zest of one lemon
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • ½ teaspoon ground black pepper
  • 6 to 8 slices of sourdough bread


  1. Roughly chop the hardboiled eggs with a knife or pastry cutter and add them to a mixing bowl.
  2. Add the herbs, mayonnaise, mustard, capers, lemon juice, lemon zest, salt, paprika, and pepper to the bowl and stir to combine.
  3. Toast 6 to 8 slices of bread and spread a layer of egg salad onto half of them. Close the sandwich, cut into triangles, and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 403Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 252mgSodium: 1274mgCarbohydrates: 37gFiber: 2gSugar: 2gProtein: 16g

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