Egg Salad Sandwich
A creamy egg salad sandwich with easy-peel eggs, a touch of mustard and dill, and crunchy celery, on soft bread with crisp lettuce.
41% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 12 min
- Resting
- 10 min
- Serves
- 4
- Calories
- 420
- Protein
- 18 g
- Per serving
- $1.24
Why this recipe works
Egg salad is cheap, quick and packs well, which makes it one of the best weekday lunches. Most of the time is the eggs boiling and chilling; the salad itself takes five minutes.
- Lowering the eggs into already-boiling water, then chilling them in ice water, sets the whites fast so they peel cleanly and keeps the yolks bright with no green ring.
- Mashing only the yolks into the dressing and chopping the whites gives a creamy salad that still has texture.
- Lemon juice and mustard balance the richness of the yolks and mayonnaise.
Ingredients
For the egg salad
For the sandwiches
You will need
- Medium saucepan
- Large bowl of ice water
- Mixing bowl
- Fork
Method
Tap a step number to mark it done.
Boil the eggs
Bring a saucepan of water to a boil. Lower the eggs in gently with a spoon, reduce to a steady simmer and cook for 12 minutes.
Chill and peel
Move the eggs straight into a bowl of ice water and leave them for 10 minutes. Crack them all over and peel under running water.
Mix the dressing
Halve the eggs and drop the yolks into a bowl. Mash them with the mayonnaise, mustard, lemon juice, salt and pepper until smooth.
Fold it together
Chop the whites and fold them into the yolk mixture with the celery, scallions and dill. Taste and adjust the salt.
Build
Line 4 slices of bread with lettuce, spoon on the egg salad and top with the remaining bread. Cut in half.
Cook's notes
- Eggs that are a week or two old peel more easily than very fresh ones.
- Pack the egg salad separately from the bread and assemble at lunchtime so the sandwich doesn't go soggy.
- If the salad turns out loose, the eggs were still warm. Chill them fully before mixing.
Nutrition per serving
420 calories
$1.24 estimated cost per serving
Where the calories come from
| Protein | 17% of calories | 18 g |
|---|---|---|
| Carbs | 29% of calories | 30 g |
| Fat | 54% of calories | 25 g |
| Fiber | 2 g | |
| Sodium | 630 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is the secret to the best egg salad?
Eggs cooked just until the yolks set, a dressing made by mashing the yolks with the mayo so it's extra creamy, and something crunchy and fresh such as celery, scallions or dill.
How do you keep egg salad from getting watery?
Chill the eggs completely before mixing, dry the celery well, and add juicy extras like tomato only when you serve it.
How long does egg salad last in the fridge?
Up to 3 days in a covered container. Don't leave it at room temperature for more than 2 hours.
