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Egg Salad Sandwich

This classic Egg Salad Sandwich is creamy, simple, and satisfying, made with hard-cooked eggs, mayonnaise, green onion, mustard, and a touch of paprika. It comes together quickly with everyday ingredients and works just as well for lunch, picnics, meal prep, or a light dinner. Serve it on soft sandwich bread, rolls, crackers, or crisp lettuce leaves.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Comfort Food, Egg Recipes, Lunch, Quick & Easy Meals, Sandwiches
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/2 cup mayonnaise
  • 1/4 cup green onion chopped
  • 1 teaspoon prepared yellow mustard
  • 1/4 teaspoon paprika
  • salt to taste
  • black pepper to taste
  • bread or rolls for serving

Method
 

  1. Place the eggs in a saucepan and cover them with cold water by about 1 inch.
  2. Bring the water to a full boil over medium-high heat.
  3. Remove the saucepan from the heat, cover it with a lid, and let the eggs stand in the hot water for 10–12 minutes.
  4. Transfer the eggs to a bowl of ice water or rinse them under very cold running water. Let them cool for several minutes.
  5. Peel the eggs and chop them into small pieces, keeping them chunky or finely chopped according to your preference.
  6. Place the chopped eggs in a medium mixing bowl. Add the mayonnaise, green onion, yellow mustard, and paprika.
  7. Season with salt and black pepper, then stir gently until evenly combined without over-mashing the eggs.
  8. Spoon a generous amount of egg salad onto your favorite bread or rolls and top with another slice of bread.
  9. Serve immediately, or add lettuce, cucumber, or celery for extra freshness and crunch.

Notes

For a lighter version, start with 1/3 cup mayonnaise and add more only as needed. A little celery, dill, or pickle relish also makes a flavorful variation.