Best Egg Salad Sandwich Ever

This classic egg salad has been my go-to lunch option for years, perfected through countless picnics and quick weekday meals. The balance of creamy mayo, zesty mustard, and fresh green onions transforms humble hard-boiled eggs into something truly special that works beautifully between two slices of bread or atop crisp crackers.

I first made this egg salad when my daughter requested something special for her school lunch box. After experimenting with different ratios and ingredients, this version became her absolute favorite, requested at least once a week and now a staple at our family gatherings.

• Large eggs: The foundation of any great egg salad, use the freshest available for best flavor and texture
• Mayonnaise: Creates the creamy base, opt for full-fat variety for richness
• Green onions: Adds bright color and mild onion flavor without overpowering
• Yellow mustard: Provides tanginess that balances the richness of eggs and mayo
• Paprika: Adds subtle warmth and beautiful color, Spanish smoked paprika creates extra depth
• Salt and pepper: Essential seasonings that bring everything together

Step-by-Step Instructions

Boil the Eggs:

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. This method ensures perfectly cooked yolks without that greenish ring that comes from overcooking.

Cool and Prepare:

Remove eggs from hot water and cool them completely. I recommend placing them in an ice bath to stop the cooking process and make peeling easier. Once cooled, peel carefully and chop into pieces that are not too fine but not too chunky either.

Mix the Salad:

Place chopped eggs in a bowl and gently fold in mayonnaise, green onion, and mustard. The key is starting with less mayo than you think you need, then adding more to reach your desired consistency. Mix with a light hand to maintain some texture.

Season to Perfection:

Add paprika, salt, and pepper to taste. I always recommend starting with less seasoning and adjusting after the flavors have had a chance to meld. The paprika not only adds flavor but gives the salad a lovely warm color.

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Green onions are my secret weapon in this recipe. When I first started making egg salad, I used regular onions, but the switch to green onions completely transformed the dish. They provide just enough bite without overwhelming the delicate egg flavor, and the pop of color makes the salad visually appealing too.

Storage Solutions

The properly stored egg salad stays fresh in the refrigerator for up to four days when kept in a shallow airtight container. The shallow design minimizes temperature fluctuation when opening and closing the container. For best results, place plastic wrap directly on the surface of the egg salad before securing the lid to prevent excess air exposure which can lead to watery salad and flavor degradation.

Perfect Bread Pairings

While this egg salad tastes wonderful on rye bread as mentioned, exploring other bread options can elevate your sandwich experience. Hearty whole grain bread adds nutty flavor and extra texture, while soft brioche creates a luxurious contrast to the chunky salad. For a lighter option, butter lettuce leaves make excellent low-carb wraps. My personal favorite remains toasted sourdough, which provides the perfect sturdy yet chewy foundation.

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Exciting Variations

The beauty of egg salad lies in its adaptability. For a Mediterranean twist, add chopped olives, capers, and fresh dill. Craving something spicy? Mix in a dash of hot sauce or diced jalapeños. Avocado egg salad combines mashed avocado with less mayonnaise for a healthier fat profile. Curry powder transforms the classic into an Indian-inspired treat that pairs beautifully with naan bread. During summer months, I often fold in fresh herbs from my garden like basil, chives, or tarragon for a seasonal refresh.

Frequently Asked Questions

→ How do you make the perfect egg salad?

Start by boiling eggs, then peel and chop them. Mix the eggs with mayonnaise, mustard, chopped green onion, paprika, salt, and pepper. Serve on bread, crackers, or salad greens.

→ What type of bread pairs best with egg salad?

Rye bread, whole grain, or a soft sandwich bread work wonderfully for a delicious egg salad sandwich.

→ Can I make egg salad ahead of time?

Yes, you can prepare egg salad in advance and store it in an airtight container in the refrigerator for up to four days.

→ How can I add more flavor to my egg salad?

Try adding ingredients like dill, celery, pickles, or a splash of vinegar for an extra layer of flavor.

→ Can I use other onions instead of green onions?

Yes, you can substitute with red onion or chives for different flavor profiles. Adjust the quantity to taste.

→ Can I freeze egg salad?

Freezing egg salad is not recommended, as it can alter the texture and flavor. If needed, freeze for up to a month and thaw in the refrigerator.

→ What are some side dishes to pair with egg salad sandwiches?

Serve egg salad sandwiches with potato chips, coleslaw, French fries, or a simple green salad for a satisfying meal.