This egg salad recipe is quick and simple to make, uses everyday ingredients that pack a flavor punch, and makes the best sandwiches!
Egg salad sandwiches are a classic, and everyone seems to put their own spin on them. My version kicks up the flavor a notch with smoked paprika, lemon juice, Dijon mustard, and a pinch of garlic powder. This egg salad recipe is somewhat reminiscent of deviled eggs with the ingredients I used. It wasn't my intention, actually. I use these ingredients in many recipes, and I like to avoid having one-dimensional mayo-soaked sandwiches if at all possible!
Love eggs? Try my Potato Salad with Egg.
How to make egg salad (summary)
Start by hard boiling your eggs. I like to prep the ingredients while the eggs cook and then cool. Add the dressing ingredients to a bowl and then mix until smooth. Chop the eggs (as big or as finely as you want) and then add them to the bowl, along with the celery and onion. Taste and adjust as needed, then serve in sandwiches, lettuce wraps, etc. (Full ingredients & instructions are in the recipe card below)
Egg salad ingredients:
This egg salad recipe has eggs, mayo, Dijon mustard, lemon juice, smoked paprika, garlic powder, fresh parsley, celery, red onion, and salt & pepper.
How to hard boil eggs:
There's many different methods for hard boiling eggs, so you can definitely use your favorite if you happen to have one. I simply time 10 minutes AFTER they start boiling (I really don't like runny or even jammy yolks, but you could give it slightly less time if you do), then I drain out the hot water, stick the pan under running cold water for a minute or so, and then let the eggs sit in cold water for at least 5 minutes. They're easier to peel when they're cool.
Egg salad variations:
- Swap the red onion for chives or scallions
- Add some fresh herbs (some chopped dill would be great)
- Use regular instead of smoked paprika
- Add a few dashes of hot sauce for some heat
What to put in an egg salad sandwich:
I used arugula for the photos, but your standard lettuce or lettuce/tomato combo will work perfectly as well. And/or add some sprouts or even a couple slices of crispy bacon. Yum!
This egg salad sandwich recipe is perfect for easy lunches or warmer days when you don't feel like turning on the stove.
Recipe notes & tips:
- You can definitely adjust the ingredients to taste and/or sub them, but keep in mind that the flavors work in harmony to create a not boring egg salad. Make sure to add enough salt & pepper! Eggs can be quite bland otherwise.
- If you want a smaller quantity, halve every ingredient so you have enough for 2 sandwiches instead of 4.
- How long does egg salad last? Egg salad will keep for 3-5 days in the fridge. Don't let it sit out on the counter/outside for any length of time as that can make it go bad quickly.
- If you're making sandwiches ahead of time, I suggest not making them more than a day or so ahead so the bread doesn't get soggy.
More tasty sandwich recipes to try:
How do you make your egg salad? Questions about this recipe? Let me know in the comments below!
Easy Egg Salad
- 6 eggs
- 1/2 cup mayo
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh parsley chopped
- Salt & pepper to taste
- 1 stick celery chopped small
- 1-2 tablespoons red onion chopped small
- For sandwiches: 8 slices bread, lettuce, etc.
- Hard boil your eggs. My preferred method is to time 10 minutes from the point the eggs have started to boil, and then I drain them and rinse them under cool water then let them sit in cold water in the pan they were cooked in until they've cooled (about 5-10 minutes).
- Meanwhile, to a medium bowl, add the mayo, lemon juice, Dijon mustard, smoked paprika, garlic powder, parsley, and some salt & pepper. Stir until it's combined.
- Peel and chop the eggs (chop them as coarsely or small as you like), then add them to the bowl along with the celery and onion. Stir/toss it together, then give it a taste and adjust ingredients if needed (e.g. add more salt & pepper - I am generous with both).
- You can serve it right away or chill it first to let the flavors meld some more. Serve in a sandwich/wraps, lettuce cups, etc.
- Recipe makes 4-6 sandwiches depending on how much people eat.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.