This simple egg salad with mayonnaise and yellow mustard is made with just 4 ingredients for the best classic egg salad sandwiches.
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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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