This simple egg salad with mayonnaise and yellow mustard is made with just 4 ingredients for the best classic egg salad sandwiches.
In This Post
I’m a sandwich gal, through and through. Recipes like my tuna melt, my summery BLT, and my favorite Reuben are beloved classics, and so is this simple egg salad sandwich. I grew up eating egg salad made with Miracle Whip—a somewhat divisive ingredient, and it’s how my husband still prefers egg salad today. Fast forward to the time I discovered the merits of mayonnaise in a New York egg salad sandwich I scored at a corner deli. The ratio of egg to mayonnaise was perfectly balanced, and creamy without becoming sloppy. It was a game-changer. Now, we make two versions—one with finely mashed hard-boiled egg mixed with mayo and a dollop of yellow mustard for me, and the other with a generous spoonful of the sweeter Miracle Whip for my man.
Why You’ll Love It
- This egg salad is just 4 simple ingredients with the perfect ratio of egg to mayonnaise.
- A few years ago I cracked the code for a fool-proof method for cooking easy peel hard-boiled eggs. It never fails me.
- Egg salad between two slices of buttery, toasty bread is a favorite for breakfast or lunch or spooned on crackers for a snack.
Egg Salad Ingredients
This simple egg salad recipe is as easy as it gets. And it’s perfect for making the best egg salad sandwich ever. Here’s what you’ll need:
- Hard-boiled eggs
- Mayonnaise or Miracle Whip
- Yellow mustard
- Kosher salt
- White sandwich bread (I like potato bread or old-fashioned squishy white bread)
- Butter
- Lettuce (optional)
How to Make Egg Salad
The key to making this simple egg salad egg-ceptional (sorry, can’t resist a good pun), is to hard-boil the eggs just right.
This is how to make perfect hard-boiled eggs every time.
- Use cold eggs straight from the refrigerator
- Add your eggs after the water boils (starting the eggs out in cold water causes the egg proteins to adhere to the shell, and harder to peel)
- Cook the eggs uncovered at a rolling boil for 12-14 minutes
- Immediately plunge the cooked eggs into a large bowl of ice water
- Peel the eggs by rolling them between the palm of your hand and the countertop, gently cracking the eggshell all the way around.
- Peel the eggs under cold running water and the shells slip off even easier.
- Finely mash the eggs with a fork. Or, use an egg slicer to cut the eggs into a small dice.
- Add the mayonnaise (or Miracle Whip if preferred), yellow mustard, and salt.
- Mash the wet ingredients into the egg mixture until creamy.
- Taste for seasoning and add more salt if needed.
Tips for the Best Egg Salad Sandwich
- As you’ll find in classic diners, I like using soft white sandwich bread that’s been lightly toasted. If wheat is your thing, you do you.
- Butter one side of each slice of toast and a slather of mayonnaise for the most decadent sandwich.
- Egg salad is delish when enjoyed right away, but it’s even better after time to chill in the fridge for a few hours.
- I keep my sandwiches simple with lettuce as the only addition but sliced tomato is also quite tasty.
How Long Does Egg Salad Last?
This classic egg salad will last 3 to 5 days in the refrigerator. If any separation occurs, give it a good stir before assembling fresh sandwiches.
Variations and Mix-ins
Egg salad can be dressed up or down. Here are some ingredients ideas to swap or add:
- Use Miracle Whip or Japanese mayonnaise for a sweeter sauced bite
- Swap Dijon mustard for yellow mustard
- Add chopped sweet pickles or relish
- Finely dice shallot, green onion, or red onion
- Give it a couple of squirts of hot sauce
- Add crunch with minced celery or a bit of celery seed
- Try it with crumbled bacon
- Add a pinch of paprika and/or some freshly ground black pepper
- Make it fresh with chopped dill, parsley, or chives
More Classic Salad Recipes to Master
- Deviled Eggs
- How to Make the BEST Potato Salad
- Classic Blue Cheese Wedge Salad
- Caesar Salad with Garlic Croutons
- Classic Chicken Salad
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo, and tag me on Instagram with #foodiecrusheats.
THE BEST Classic Egg Salad
Ingredients
- 4 eggs
- 2 tablespoons mayonnaise , or Miracle Whip if you prefer
- 1 teaspoon yellow mustard
- kosher salt
- 4 slices white bread
- 1 tablespoon butter
Instructions
- Fill a medium saucepan with water and bring to a boil. While the water heats up, fill a bowl with water and plenty of ice cubes and set aside. Use a spider or slotted spoon to slowly drop the cold eggs into the boiling water. Cook the eggs at a rolling boil for 14 minutes. Drain the eggs and transfer them to the ice water bath. Chill them for 5 minutes then transfer to a towel to dry. Peel the eggs by tapping them on the countertop, then gently roll the egg between the palm of your hand and the countertop to crack the shell all the way around. Peel the eggs under running water.
- In a bowl, use a fork to finely mash the eggs. Add the mayonnaise, mustard, and salt, and mash to combine.
- If making a sandwich, toast the bread and butter on one side of each slice. Slather a little mayonnaise on one of the buttered bread slices then top it with a layer of lettuce. Top the lettuce with half of the egg salad then the remaining bread slice. Cut in half, and serve.
Notes
Nutrition
More Easy Sandwich Recipes
- Curried Egg Salad Sandwich
- Club Sandwich
- The Best Caprese Sandwich
- Healthier Fried Fish Sandwich
- Grilled Vegetable Sandwich with Herbed Ricotta
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Cari Bennett
Love mayo for egg salad, but, have an affinity for crunch in my sandwiches–therefore, finely chopped onion must be in there. Flavor enhanced to 2021 with a little yellow mustard for spark!
Great ideas all around Cari.
xxx whatsapp group links
mam! i want to know how to make pasteries or cake without egg.
Ann Flagg Campbell
Aquafaba! It’s the liquid in chickpeas makes a great substitute in baking! Also veganessentials.com has great egg replacer too.
Ashley @ Foodie Crush
Thanks for the info Ann
Robert G Brown
What can you expect from a reader? I move too fast. Life is filled with alterior motives when you want something. I make a good egg salad sandwich, but it’s the boiling that is the real secret. I like to bring the water to a boil, place the eggs cover and turn off the stove and let sit 12 minutes but up to 20 is beautiful.
Timbo
I love mayo.
But grew up with miracle whip for any salad sandwich.
The trick is to use just enough miracle whip and yellow mustard so you can’t tell it’s miracle whip.
Also with minced onion and celery.
My friends think I use mayo. My family also does the same with potato salad. Everyone asks for the recipe, till you tell them it’s made with miracle whip.
Laura Madsen
Definitely Miracle Whip here, with diced green onions, salt & pepper
Laura, you and my mom have the same egg salad cravings :)
Shari Giarraputo
I make a mean egg salad. I will only use mayo. Can’t convince me otherwise. We have a similar recipe. Thanks for sharing
Aimee
I vote for Mayo, Dijon Mustard and a little sweet pickle relish.
Miracle Whip has been too sweet for me since I left elementary school.
Nayya
Wow…this is simply amazing! Im a Foodie and so far i like what im seeing….its amazing what one can do with an egg.
Marcia
I am and always have been in love with Miracle whip!!!! I also use it in my potato salad…no mustard as it takes away the flavor in the potatos. Plain Mayo is just too bland for me. Great to use in egg salad with sweet pickle relish.
Marsha
I use half mayo and half MW whether the salad is egg, chicken, tuna or potato. Our moms both used MW but we like it a little less pronounced. MW on a sandwich with peanut butter, horseradish and alfalfa sprouts is a long time favorite.
Tootsie Pop
haha! Wow! Have you been inside my kitchen? We are a house divided here. There sits the husband’s mayo jar. There sits my Miracle Whip jar. Side-by-side in the door of the fridge.
My mother (!) went over to the dark side of mayo after indoctrinating us all in Miracle Whip. So I’ve carefully cultivated the taste-buds of my children. One is a switch-eater and will eat it either way to keep the peace. The other (insert evil laugh) is a Miracle Whip child. mwahahaha My work here is done.
Tootsie Pop
* just finishing up that last Christmas gift–a basic recipe book for my child.
Natalie
I’m a mayo girl also. But, I always use half mayo & half miracle whip in my egg salads, potato salads, chicken salads and deviled eggs. I find that all mayo is just too blah, and all miracle whip is just too tangy.
Ms. Frau
I posted on Egg Salad this year, too. I use Mayo in mine…I’ve never liked Miracle Whip. It tastes sweet to me. Funny, though, when I was growing up one of the first cakes my Mom taught me to make (I’m sure because it was so easy and a great learner recipe) had Miracle Whip in it. Looks like most of your readers like Mayo, too. Welcome to the Club!
Dana
I know this post is old but I just had to add in my vote for Miracle Whip all the way!!
Mayo has always disgusted me. Even the real, homemade kind.
Large chunks of egg, Nancy’s sharp tangy mustard, Miracle whip, sweet pickle relish, and chopped green olives. Yummo!
Tiffany
I LOVE Miracle Whip in my egg salad too, mayo just falls flat. I use Dijon mustard instead of yellow, but have never had olives added! That might be worth a try!!
Connie
Definitely mayonnaise in my household! I like mine with a little mustard, minced celery and green onion and lots of black pepper.
Aggie
Cute post, and I’m making egg salad as we speak :) came here for ideas!
I’ve never been a miracle whip gal, a tiny touch of mayo and mustard is all I need in egg salad. I could eat it every day.
Priscilla
MY GAWD..
I love egg salad!!
I’m not someone who’s good at cooking, but these pictures made me want to make some for myself!!
Mmmmmmmmm~
Jill
I’m casting my vote for the egg salad with mayo… but they all look delish!
I love your on line magazine! I’m inspired by all of your fabulous recipes,
beautiful photos and clever commentary!
Count me as a fan! Couldn’t be more proud of you!
Jennifer | Mother Thyme
We have been whipping up egg salad the last few days to finish up the eggs we made for Easter. These look delish! I have to say I prefer mine with mayo but either way they are mighty good! :)
me @ the-intentional-me
I recently converted my family from a “light” mayo to a “real” mayo – Trader Joe’s Organic – not a pinch of sugar in site. I forgot how good “real” can taste. And we are a family of egg lovers – any form – any way – add the mayo and call it a meal!
Lucy
Definitely mayo! With a little sweet pickle relish and yellow mustard. MMM. Need to rethink my lunch plans.
Lori @ RecipeGirl
Oh man… I could not, would not eat Miracle Whip in any way, shape or form! Is that because I didn’t grow up w/ the stuff? It just tastes icky to me. Egg salad with mayo, however… totally yum. But the eggs have to be mashed up pretty well :) Picky, aren’t I?
David Kester
Same here:-)
Julie
Oh my. I’ll take egg salad any way I can get it!
Kalyn
I am all about mayo, but I confess I do like Miracle Whip in potato salad!
patti
It’s miracle whip, on whole wheat, sorry darlin’ the question continues.
Jessie
I totally agree Patti! I think we’re the minority.
Gaik
I’m in the MW group. Growing up was all mayo til I had MW at my friend’s house and I’ve used it ever since!
Sarah | The Cyclist's Wife
Wife: Maybe I should make egg salad.
Shows photos to The Cyclist
The Cyclist: Heck yeah! I’ll boil the eggs!
He is currently boiling eggs.
It appears I will be making egg salad.
Thanks for inspiring the Cyclist house!
Helena
As a friend of a friend once said: “Mayonnaise equals death.” But then, so does Miracle Whip. I use Ranch dressing in mine with a healthy dose of Plotchman’s (Plochman’s? However it’s spelled, it’s the greatest) yellow mustard. Your photos look mouth-watering, particularly the mayo version. Nothing like egg salad on white toast!
Mark
Ha just had egg salad for lunch today on some Jewish Rye. I tend to a lot of and about 2tbsp or so of Mayo and I like the spicy mustard’s as well.The Dietz Watson jalapeno mustard and I also add a pinch of paprika to mine as well.
Maribel Reyes
I will have to try some of these recipes, I do prefer Best Foods Mayo… it is the best taste for me :)
Cassie
They all look divine. And I don’t really turn down any kind of salad sandwich, be it egg, chicken, tuna, etc. However, with egg salad, I do prefer Miracle Whip for some reason…I think I like the sweeter flavor with the eggs.
SeattleDee
I’m a mayo fan, no question about it. But load up my egg salad sandwich with crumbled bacon, chopped scallions, chutney or sweet pickle relish, please.
Becky O.
For the first few years of my marriage my husband was positive you could never tell the difference. Boy was he in the dark! I finally convinced him to do a taste test and well…you know the rest of the story. :)
These look gorgeous. I’m a mayo girl, generally speaking.
Averie @ Averie Cooks
These egg salads all just look so beautiful! Never saw so many pretty eggs and mayo under one roof :)
Bev Weidner
Oh my word, woman. WELL, I’m more of a mayo lover myself, but just looking at all these pictures, I don’t even care. Just as long as they ALL land inside my head.