Go Back

Egg Salad Sandwich

This Egg Salad Sandwich is a quick, creamy lunch made with hard-boiled eggs, Greek yogurt or mayonnaise, simple seasoning, and soft sandwich bread. Mustard adds optional tang, while lettuce and tomato bring freshness and texture. It’s an easy, flexible recipe that works well for lunchboxes, picnics, or a fast meal at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 4 sandwiches
Course: Egg Recipes, Lunch, Meal Prep, Quick & Easy, Sandwiches
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 6 large hard-boiled eggs peeled
  • 3-4 tablespoons Greek yogurt or mayonnaise use enough to reach desired creaminess
  • salt to taste
  • black pepper to taste
  • mustard optional, to taste
  • 8 slices sandwich bread white, wheat, sourdough, or preferred bread
  • lettuce optional
  • tomato optional, sliced

Method
 

  1. Place the peeled hard-boiled eggs in a medium bowl.
  2. Mash the eggs with a fork or pastry blender until they reach your preferred texture.
  3. Add 3 tablespoons of Greek yogurt or mayonnaise and stir gently until evenly combined.
  4. If the egg salad seems too dry, add the remaining tablespoon of Greek yogurt or mayonnaise.
  5. Season with salt and black pepper to taste.
  6. Add a small amount of mustard if desired and mix just until combined.
  7. Lay out the bread slices and divide the egg salad evenly among 4 slices.
  8. Add lettuce and sliced tomato if desired.
  9. Top with the remaining bread slices.
  10. Cut the sandwiches in half and serve immediately, or wrap tightly and refrigerate until ready to serve.

Notes

For extra flavor, add chopped chives, dill, celery, or pickle relish. Keep prepared sandwiches refrigerated if they won’t be eaten right away.