Made with toasted bread, a creamy yet light egg salad, crunchy pickles, and fresh vegetables, this egg salad sandwich is an elevated take on a classic favorite. After testing variations, this version balances creaminess and brightness for a quick, protein-packed meal you can enjoy any time of day.
What makes this recipe great
- High protein: Hard boiled eggs and plain Greek yogurt add substantial protein, making this a satisfying vegetarian option.
- Customizable: Choose your favorite bread and mix-ins — from extra pickles to bacon strips — to make the sandwich your own.
- Bright, layered flavor: Tangy mustard, a touch of vinegar, fresh dill and crunchy pickles give each bite contrast and interest.
- Make-ahead friendly: Prepare the egg salad in advance and enjoy it through the week for easy lunches or quick dinners.
Ingredients Needed
- Eggs: Hard boiled eggs are the base. For best results, boil for about 8 minutes and cool thoroughly before chopping.
- Mayonnaise + Greek yogurt: Mayo brings richness while plain Greek yogurt adds tang and extra protein, creating a balanced, creamy dressing.
- Mustard: A blend of Dijon and yellow mustard deepens the flavor; use whichever mustard you prefer.
- Bread: Toasted bakery-style sourdough works wonderfully for crunch and a slight tang, but any sturdy toasted bread will do.
- Fresh dill: Adds brightness—try not to skip it.
- Sandwich fixings: Lettuce, celery, sliced onion, tomato, and dill pickles add texture and freshness.
How to Make an Egg Salad Sandwich
Hard boil the eggs
Bring a large pot of water to a rolling boil, gently add the eggs, and cook for 8 minutes. When done, transfer the eggs immediately to a prepared ice bath to stop the cooking and make peeling easier.
Tip: Let the eggs cool completely before adding them to the dressing—warm eggs can make the sauce runny.
Make the egg salad
While the eggs cool, whisk together the dressing: plain Greek yogurt, mayonnaise, Dijon and yellow mustard, white vinegar, kosher salt, black pepper, paprika, and a dash of hot sauce. Once the eggs are cooled, peel and finely chop them, then fold them into the dressing until evenly coated.
Tip: Chill the egg salad for at least 30 minutes before assembling sandwiches. This allows flavors to meld and keeps the mixture pleasantly cool.
Assemble
Toast the bread to prevent sogginess. On one slice, place a layer of lettuce to act as a barrier, then add celery, tomato slices, onion rounds, and pickles. Spoon about 1/3 cup of egg salad onto the vegetables, sprinkle with fresh chopped dill, and top with the remaining piece of bread.
Tip: For an egg salad wrap, substitute a tortilla for the bread and roll tightly. For an open-faced option, layer the egg salad on toasted bread and garnish with extra dill and cracked black pepper.
What to Serve With Egg Salad
Classic pairings include fresh fruit, kettle chips, crackers, pretzels, or crisp vegetable sticks. A simple side salad or coleslaw also complements the rich egg salad well.
Variations & Add-Ins
- Add extra crunch with additional chopped celery or dill pickles mixed directly into the egg salad.
- Use dairy-free yogurt and vegan mayonnaise to make a dairy-free version while keeping similar texture.
- Fold in crispy bacon for a salty, smoky addition.
- Make it spicy by adding more hot sauce or a pinch of cayenne pepper.
- Serve the mixture on bread, pita, wraps, or a bed of lettuce or arugula for a lower-carb option.
Storage Notes
Egg salad stores well in the refrigerator for 3–5 days in an airtight container. If making sandwiches for the week, store the egg salad and bread separately and assemble right before eating to prevent soggy bread. Freezing is not recommended: the dairy-based dressing and hard cooked eggs do not freeze and thaw well.
Nutrition
Per serving (estimate): Calories 349 kcal; Carbohydrates 31 g; Protein 19 g; Fat 16 g; Fiber 3 g; Sugar 6 g. Nutrition information is automatically calculated and should be used as an approximation.
Ingredients (serves 4)
Egg Salad
- 8 eggs, hard boiled
- 1/3 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- 1.5 teaspoons white vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 1/2 teaspoon hot sauce (or to taste)
To Build Sandwiches
- 8 slices sourdough or your favorite sandwich bread
- 1 cup lettuce (romaine or preferred variety)
- 2 celery stalks, cut into strips
- 1 large slicing tomato, sliced
- 1/2 medium white onion, thinly sliced
- 2 large dill pickles, thinly sliced
- 1 tablespoon chopped fresh dill
Instructions
- Bring a large pot of water to a boil, gently add the eggs, and boil for 8 minutes.
- While the eggs cook, prepare an ice bath in a large bowl. Transfer the eggs to the ice bath and cool for several minutes.
- Prepare the dressing by mixing Greek yogurt, mayonnaise, both mustards, vinegar, salt, pepper, paprika, and hot sauce in a bowl until smooth.
- Peel and finely chop the cooled eggs, then fold them into the dressing until combined.
- Cover and refrigerate the egg salad for at least 30 minutes to let flavors meld.
- Toast the bread. Place lettuce on the toast, layer with celery, tomato, onion, and pickles, then top with about 1/3 cup of egg salad. Sprinkle with fresh dill and finish with the top slice of toast.
- Serve immediately and enjoy.
Tips & Notes
- Make ahead: Store egg salad in an airtight container in the refrigerator for 3–5 days.
- Prevent sogginess: Toast the bread and use a lettuce layer to protect it, or assemble sandwiches just before eating.
- Cooling eggs: Cooling eggs completely in an ice bath makes peeling easier and helps the salad keep a firm texture.
FAQ
- What’s the secret to making the best egg salad?
- Make sure the eggs are fully cooled before peeling and chopping, chill the mixed salad for at least 30 minutes so flavors blend, and finish with fresh herbs and crunchy add-ins for texture.
- How can I make this egg salad sandwich healthier?
- Use plain Greek yogurt in place of some or all of the mayonnaise, load up on vegetables for volume and fiber, and serve on whole-grain bread or a lettuce wrap for a lighter option.
Photography: Photos in this post were taken by Ashley McGlaughlin from The Edible Perspective.