Selfmade Egg Salad Sandwich – Match Foodie Finds


This selfmade egg salad sandwich is made with toasted bread, traditional egg salad, and contemporary veggies. It’s the excellent straightforward dinner or summer season sandwich.

Egg salad sandwich on a plate.

Straightforward Egg Salad Sandwich

If you end up in search of the proper summer season sandwich does an egg salad sandwich come to thoughts? It does for us! This selfmade egg salad sandwich recipe has crunch from pickles, creamy egg salad, and contemporary dill.

Good for a picnic or in the event you’re attempting to make use of up some leftover egg salad.

Why you’ll find it irresistible!

This sandwich is a good high-protein vegetarian sandwich possibility.

It’s an excellent meal to make forward of time and eat all week.

A simple lunch or dinner possibility.

Egg salad sandwiches on a plate.

Featured Components

  • Eggs: you possibly can’t have egg salad with out eggs. Use your favourite model of eggs and prepare dinner them to perfection. We want a hard-boiled egg that’s cooked for about 8 minutes.
  • Mayonnaise and Greek yogurt: the creaminess of the egg salad comes from each mayonnaise and Greek yogurt. We use each for a little bit of stability. The flavour from the mayo and high-protein Greek yogurt for a little bit of tartness.
  • Mustard: a little bit of mustard deepens the flavour of the egg salad. We used a mix of various mustards.
  • Sourdough bread: what bread you utilize does matter. We used bakery-style sourdough bread and toasted it. It provides an excellent crunch. Some individuals like when their bread is white and squishy. Be at liberty to make use of no matter kind floats your boat.
  • Recent dill: don’t skip the contemporary dill. It provides brightness and freshness to the egg salad sandwich.
  • Sandwich fixings: what you’ve got in your sandwich is as much as you. We went with crunchy lettuce, celery, tomatoes, and pickles.
Lettuce, celery, pickles, tomatoes, onion, and bread on a plate.

Hard boiled eggs on a plate.

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Good Laborious Boiled Eggs

Comply with our tutorial for excellent arduous boiled eggs each time!

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Fresh dill on egg salad.

Easy Directions

Be sure that to scroll all the way in which all the way down to the recipe card to get the complete ingredient listing and written recipe.

  1. Laborious boil eggs: Place the eggs into a big pot of boiling water. Boil the eggs for 8 minutes. Switch the eggs to an ice tub.
  2. Make egg salad: Whereas the eggs are within the water tub, put together the egg salad sauce. Add the Greek yogurt, mayonnaise, mustard, vinegar, salt, pepper, paprika, and scorching sauce to a bowl and blend till nicely mixed. Add the eggs to the sauce and blend.
  3. Assemble sandwich: Toast the bread after which layer the sandwich components on the toast and revel in.

High Suggestions

Let the eggs cool: Let the eggs cool a bit after you peel the eggs. In case you add scorching eggs to the sauce it might be a bit runny.

Meal prep meal: If you’re making these egg salad sandwiches for the week make sure you retailer the entire components individually in order that the bread doesn’t get soggy.

Make it a wrap: Are you extra of a wrap individual? Exchange the bread with a tortilla and wrap the entire sandwich components within the tortilla.

Newest Recipes with Eggs


Egg salad sandwich on a plate.


What’s inside an egg salad sandwich?

Egg salad sandwiches sometimes have lettuce, tomatoes, pickles, and creamy egg salad.

Can I make this egg salad spicy?

Sure, you may make this egg salad sandwich spicy by including sliced jalapenos, banana peppers, or a sprinkle of cayenne pepper.

Can I freeze egg salad?

We don’t counsel freezing egg salad.


Retailer the entire components for the egg salad sandwiches individually till proper earlier than serving them.

Egg salad sandwich on a plate.


Egg Salad

  • 8 massive hard-boiled eggs
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1.5 teaspoons white vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon floor black pepper
  • teaspoon paprika
  • 1/2 teaspoon scorching sauce

Egg Salad Sandiwch

  • 8 slices of sourdough sandwich bread any variety
  • 1 cup lettuce romaine, or any variety
  • 2 celery stalks lower into 3-inch strips lower lengthwise
  • 1 massive slicing tomato sliced
  • ½ medium white onion sliced into skinny rounds
  • 2 massive dill pickles sliced into skinny rounds
  • 1 tablespoon chopped contemporary dill


  • Carry a big pot of water to a boil and gently add the eggs. Set a timer for 8 minutes. Whereas the eggs are boiling, put together a big ice water tub in a big bowl. After 8 minutes, take away the eggs from the boiling water with a slotted spoon and set the eggs within the water tub for five minutes.

  • Whereas the eggs are within the water tub, put together the egg salad sauce. Add the Greek yogurt, mayonnaise, mustards, vinegar, salt, pepper, paprika, and scorching sauce to a bowl and blend till nicely mixed. Put aside.

    Eggs in an ice bath.
  • Peel the eggs and chop the eggs into small items. Add the eggs to the sauce and blend till mixed. Cowl and refrigerate for a minimum of half-hour.

    Peeling eggs for the egg salad.
  • Toast the bread and assemble the egg salad sandwiches. Place the lettuce you’re utilizing on high of a bit of toast (good for holding the bread from getting soggy). Then, layer the celery, tomato, onion, and pickles in high of the lettuce. Scoop ⅓ cup of egg salad on high of the components and season with contemporary dill.

    Egg salad sandwich ingredients on toast.
  • Add the final piece of bread to the highest of the components and revel in.

    Egg salad sandwich on a plate.

Suggestions & Notes

  • Be at liberty to substitute the various kinds of mustards with other forms of mustards. We love the crunch that the celery gave the sandwich however be at liberty to skip the celery if you want.
  • We extremely advocate serving this egg salad sandwich with BBQ kettle chips.

Diet information

Energy: 349kcal Carbohydrates: 31g Protein: 19g Fats: 16g Fiber: 3g Sugar: 6g

Pictures: photographs taken on this put up are by Ashley McGlaughlin from The Edible Perspective.


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