Indulge in the creamy and satisfying goodness of Egg Salad Sandwiches! Whether you’re looking for a classic egg salad recipe, wondering how long it lasts, or seeking inspiration for variations with a Southern twist, I’ve got you covered.
This recipe, along with my Best Tuna Salad, Cranberry Pecan Chicken Salad, or Southern Ham Salad, is a sure-fire winner for light, delicious salads that you can serve in so many ways.
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With its creamy texture, tangy flavors, and endless possibilities for customization, egg salad sandwiches are a timeless and versatile option for any meal of the day. My Mom taught me how to make egg salad, and I’ve been doing it the same way for years. Why? Because it’s THE BEST.
What Makes This Egg Salad Sandwich So Special?
- Basic ingredients are all you need to create a healthy and delicious lunch. The key is the dry mustard powder and good Kosher salt to enhance all the other flavors!
- Versatile in how you use the egg salad recipe and what you serve it with. You can eat it plain, on top of toast, or serve it with a protein like chicken or salmon.
- Fast to put together as it only takes a few minutes and you can easily make double or triple to have it as meals for the week.
Ingredients Needed to Make Southern Egg Salad Sandwiches
- Eggs – precooked, hard-boiled eggs are needed. You could buy these already cooked from the store, but I’ll teach you how to make them quickly and easily at home!
- Mayonnaise – I use real mayonnaise for a super fluffy and creamy texture, not salad dressing.
- Kosher Salt – this salt is much more concentrated in flavor and can not be replaced with iodized or table salt as the quantity will differ.
- Fresh Cracked Pepper – freshly ground spices are in a league of their own. With such intense flavor, you don’t need much else for this egg salad sandwich recipe!
- Dry Mustard- this adds just that little bit of Southern zing and earthiness to the recipe, taking it to the next level!
Variations And Additions
- Condiments – yellow, Dijon, or honey mustard.
- Veggies – chopped red or green bell pepper, celery.
- Pickles – sweet or dill pickles.
- Proteins – chopped bacon, chicken, or salmon.
- Fresh Herbs – chopped chives or dill.
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How To Boil Eggs
My method for making boiled eggs works perfectly every time. I use it for this recipe, Southern Deviled Eggs and Spinach Salad With Warm Bacon Dressing.
- Add eggs to a pot and cover with cold water. Bring the water up to a boil.
- Turn off the heat and cover the pot with a lid. Let the eggs sit for 12 minutes.
- Drain eggs and put in cold water with ice for 5 minutes. Drain and peel.
Tips For Peeling Boiled Eggs
Gently tap and roll: Once the eggs have cooled for a few minutes, gently tap them on a hard surface to create cracks around the shell. Roll the egg gently under your palm, applying light pressure. This helps loosen the shell and membrane, facilitating easier peeling.
Peel under running water: Peel the eggs under cool running water. The water helps wash away any shell fragments and provides a smooth surface for peeling. Start peeling from the wider end of the egg, where the air pocket is located, as it tends to be the easiest spot to begin.
How To Make Southern-Style Egg Salad
After boiling and peeling the eggs, there are just a few simple steps to making the egg salad.
Chop the eggs, add in the mayonnaise, salt, pepper, and mustard, then stir until light and fluffy. That’s it! I do like my egg salad a little peppery, so please feel free to adjust the seasoning to suit your own taste.
How To Make The Best Egg Salad Sandwiches?
- Chop the eggs into bite-sized pieces. Then add all the other ingredients and mix until light and fluffy!
- Serve on your favorite bread, and enjoy!
Questions And Answers
This classic egg mayo sandwich will last in the refrigerator in an airtight container for up to 4 days. Just store the egg salad and bread separately.
I wouldn’t use any standard mustard because it makes the egg salad mixture too runny.
Yup, this recipe is easy to scale up or down. I love to scale it up to have easy lunches throughout the week.
Serving on thick slices of hearty grain bread with bacon or sliced ham is great. I also like it for lunch with tuna salad, and fruit salad.
With your favorite cracker and a bowl of soup for a light dinner.
More Recipes Like This You’ll Love
If you tried this Egg Salad Sandwiches Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 4 boiled eggs – cooled and peeled
- ¼ cup good mayonnaise
- ½ teaspoon salt
- ½ teaspoon fresh cracked pepper
- ¼ teaspoon dry mustard
Instructions
- Place cooked, cooled and peeled eggs in a bowl and chop.
- Add mayonnaise, salt, pepper and mustard. Mix well
- Spoon egg salad onto bread – do not skimp on the amount. Enjoy!
Notes
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- Add eggs to a pot and cover with cold water. Bring the water up to a boil.
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- Turn off the heat and cover the pot with a lid. Let the eggs sit for 12 minutes.
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- Drain eggs and put in cold water with ice for 5 minutes. Drain and peel.
- If you are lucky enough to have leftovers, you can store your egg salad in the refrigerator in an airtight container for up to 3-4 days.
Nutrition
Donya's Top Ten Summer Recipes!
Steal my favorites for a done-for-you menu that packs in the flavor
Very good. I added a tablespoon of sweet relish. We loved it!
Glad you enjoyed it! ~Donya