Egg salad sandwiches are the kind of lunch that feels comforting and unfussy, but still a little special. They’re quick to make, easy to customize, and perfect for busy weekdays or lazy weekends. Whether you love the nostalgic classic or want a fresher, creamy avocado spin, both versions deliver big flavor with minimal effort.
You can make the base ahead, toast some bread, and you’ve got lunch ready in minutes. Bonus: they’re budget-friendly and a great way to use up extra eggs.
What Makes This Recipe So Good
- Two winning options: Choose a classic mayo-based egg salad or an avocado-based version that’s tangy, creamy, and lighter on the mayo.
- Quick and easy: With pre-cooked eggs, you’re 10 minutes away from a satisfying sandwich.
- Flexible textures: Mash it smooth or leave it chunky. You’re in control of the bite.
- Meal-prep friendly: The classic version keeps well for a few days, making weekday lunches a breeze.
- Kid- and adult-friendly: Mild, creamy, and customizable with mix-ins like pickles, herbs, or a little heat.
Ingredients
For either version, start with the basics, then choose your path: classic or avocado twist.
- 8 hard-boiled eggs, cooled and peeled
- 1/4 cup finely chopped red onion (or green onion for milder flavor)
- 1/4 cup finely diced celery (optional for crunch)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or apple cider vinegar
- Salt and black pepper to taste
- Bread of your choice: soft sandwich bread, sourdough, or toasted whole grain
- Lettuce or baby spinach, optional
For the Classic:
- 1/3 to 1/2 cup mayonnaise (start with 1/3 cup and add more if needed)
- 1 tablespoon sweet pickle relish or finely chopped dill pickles (optional)
- 1/4 teaspoon paprika (optional)
For the Avocado Twist:
- 1 large ripe avocado
- 2 to 3 tablespoons mayonnaise or Greek yogurt (optional for extra creaminess)
- 2 tablespoons fresh chopped herbs (dill, chives, or parsley)
- Red pepper flakes or hot sauce, optional
Optional Add-Ins:
- Capers for briny pop
- Crumbled bacon for smoky crunch
- Curry powder for a warm spice twist
- Everything bagel seasoning for a savory finish
How to Make It
- Prep the eggs: Roughly chop the hard-boiled eggs.
For a creamier texture, mash a couple of egg yolks separately and fold them back in.
- Start the base: In a mixing bowl, combine onion, celery, Dijon, lemon juice, a generous pinch of salt, and black pepper. Stir to coat.
- Choose your path – Classic: Add 1/3 to 1/2 cup mayonnaise, relish or pickles if using, and paprika. Mix until smooth, then fold in the chopped eggs gently to keep some texture.
- Choose your path – Avocado Twist: Mash the avocado with a fork until mostly smooth.
Stir in 2–3 tablespoons mayo or Greek yogurt (if using), herbs, and a pinch of salt and pepper. Fold in the chopped eggs. Add red pepper flakes or hot sauce if you like heat.
- Taste and adjust: Add more salt, pepper, lemon juice, or mayo/avocado to get the balance you like.
It should taste bright, creamy, and well-seasoned.
- Assemble the sandwiches: Lightly toast bread for sturdiness. Add a layer of lettuce or spinach if you like. Spoon on the egg salad and top with the second slice of bread.
- Serve: Slice in halves or quarters.
Add chips, fruit, or a simple salad on the side for a complete lunch.
Storage Instructions
- Classic egg salad: Store in an airtight container in the fridge for up to 3 days. Stir before serving and add a squeeze of lemon if flavors dull.
- Avocado version: Best eaten the same day. To slow browning, press plastic wrap directly on the surface and refrigerate up to 24 hours.
A little extra lemon juice helps.
- Assembled sandwiches: For the freshest texture, assemble just before eating. If packing lunch, keep the salad and bread separate until serving.
Benefits of This Recipe
- Protein-packed: Eggs keep you full and satisfied, making this a smart midday meal.
- Budget-friendly: Eggs and pantry staples stretch into multiple servings without much cost.
- Customizable nutrition: Use avocado or Greek yogurt for a lighter profile, or whole grain bread for more fiber.
- Great for leftovers: Turn extra egg salad into wraps, lettuce cups, or a topping for crackers.
- Minimal equipment: Just a cutting board, bowl, and fork or spoon.
Pitfalls to Watch Out For
- Overcooked eggs: They’ll develop a gray ring and a sulfur smell. Keep boil time to about 10–12 minutes, then cool in ice water.
- Watery salad: Too much lemon or not draining pickles can thin the mixture.
Pat pickles dry and add acid gradually.
- Under-seasoning: Eggs need salt. Taste, season, and taste again.
- Soggy bread: Moist salad on soft bread can get mushy. Toast the bread or add lettuce as a barrier.
- Avocado browning: Air exposure darkens it.
Store with plastic wrap pressed to the surface and add extra lemon.
Alternatives
- Bread swaps: Try croissants for a buttery feel, pita pockets for easy packing, or tortillas for a wrap.
- Mayo swaps: Use Greek yogurt, smashed avocado, or a mix of both. Add a splash of olive oil for richness.
- Flavor boosts: Add fresh dill, chives, or tarragon. Stir in curry powder, a pinch of cayenne, or everything bagel seasoning.
- Crunch upgrades: Toss in diced cucumber, radish, or crispy bacon.
- Low-carb option: Serve in lettuce cups or on cucumber slices for a light snack.
FAQ
What’s the best way to hard-boil eggs so they peel easily?
Start eggs in boiling water, not cold.
Lower them gently into boiling water and cook 10–12 minutes, then plunge into an ice bath for at least 5 minutes. Peeling under running water helps loosen the shells.
Can I make this without mayonnaise?
Yes. Use mashed avocado or Greek yogurt, or a half-and-half mix.
Add a little olive oil for extra richness if needed.
How do I keep egg salad from getting bland?
Season generously with salt, add acid (lemon juice or vinegar), and use a flavorful mustard. Fresh herbs and a pinch of paprika or cayenne also help.
Is the avocado version healthy?
It’s a lighter, nutrient-dense option with healthy fats and fiber. You can also reduce mayo and use herbs and lemon for flavor, keeping it bright and fresh.
What bread works best?
Toasted sourdough or whole grain holds up well to the creamy filling.
Soft sandwich bread is classic, while croissants make it extra indulgent.
Can I make it ahead for a picnic?
Yes, especially the classic version. Keep it chilled and assemble sandwiches right before eating. For the avocado version, prep close to serving or bring the avocado separately to mash on-site.
How do I add more crunch?
Use celery, diced pickles, radishes, or even shredded romaine.
Toasted bread also adds structure and crunch.
What if my salad turns out too salty?
Stir in more chopped eggs, a bit of Greek yogurt or mayo, or a squeeze of lemon to balance. Unsalted add-ins like cucumber can also dilute saltiness.
Wrapping Up
Egg salad sandwiches deliver simple comfort with easy customization. The classic version is creamy and nostalgic, while the avocado twist feels bright and modern.
Keep a batch in the fridge, toast some bread, and lunch is always close at hand. With a few smart tweaks, you can tailor texture, flavor, and nutrition to your taste—and never get bored of this timeless favorite.