Classic Creamy Egg Salad Sandwich
Ingredients
- 6 large hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 stalks celery, finely chopped
- 1 tablespoon fresh chives, chopped
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon paprika
- 4 slices of toasted whole-grain bread
- Lettuce leaves for serving
A rich, creamy egg salad made with perfectly sliced hard-boiled eggs — ready in minutes and ideal for meal prep.
Instructions
Boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes, then transfer to an ice bath and peel once cooled.
Slice the eggs: Use your stainless steel egg slicer to slice each egg cleanly — first in one direction, then rotate 90° for a perfect dice. This gives the salad a consistent, restaurant-quality texture.
Mix the dressing: In a large bowl, combine mayonnaise, Dijon mustard, paprika, salt, and pepper. Stir until smooth.
Combine: Add the sliced eggs, chopped celery, and chives to the dressing. Fold gently so the egg pieces stay intact.
Assemble: Spoon generously onto toasted bread, add lettuce, and serve immediately — or refrigerate up to 3 days.
The Egg Salad You’ll Make Every Week
There’s a reason egg salad has been a lunchtime staple for generations. When done right — with properly cooked eggs, a balanced dressing, and the right texture — it’s one of the most satisfying sandwiches you can make at home.
The Secret Is in the Slice
The biggest mistake people make with egg salad is roughly chopping eggs with a knife, resulting in uneven, mushy chunks. The game-changer? A stainless steel egg slicer. With one smooth press, you get perfectly even slices. Rotate the egg 90 degrees and press again — instant uniform dice, every time. No mess, no effort.
Perfect Eggs, Every Time
Overcooked eggs turn rubbery and get that grey ring around the yolk. The key is timing: exactly 10 minutes in boiling water, followed immediately by an ice bath. If you make eggs often (and you should), an electric egg boiler with a timer does all this automatically — just set it and walk away.
Make It Your Own
This recipe is a canvas. Add a little hot sauce for heat, swap celery for pickles for tang, or fold in a handful of chopped bacon for richness. Once you master the base, the variations are endless.
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