The Pantry
American

Egg salad sandwich

A classic egg salad sandwich with chopped hard-cooked eggs, celery, scallion, dill pickle, Dijon, and enough mayonnaise to make a creamy but not sloppy filling. This recipe makes 2 sandwiches, best served on toasted bread with crisp lettuce for contrast and a cleaner bite.

Prep 15 minCook 15 minRest 10 minAdjust servings ↓
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Egg salad sandwich
~430 calper person · ~860 total
~$3.25meal total · ~$1.63 per person

Estimated calories and US ingredient costs.

This recipe scales well by keeping the same ratio of eggs to dressing, but bread and bowl space matter more than the math. For 4 servings, use 8 eggs and a larger bowl; for 6 or more, mix the salad in batches if needed so the eggs stay chunky instead of turning pasty. Toast slices in a single layer for the best texture. Water used for boiling is not counted in nutrition. The kcal values here count the ingredients actually eaten; they do not assume any discarded liquid or unused oil, since none is used in this recipe.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

11 left
Step 1

Cook the eggs

~10 min cook

Cook the eggs.

Place 4 large eggs in a saucepan and add enough cold water to cover them by 1 inch.

Bring to a full boil over medium-high heat, then cover, turn off the heat, and let stand for 10 minutes for firm yolks

Ingredients
  • 4Large eggs
Step 2

Drain

After ~10 min

Drain, then run under cold water until cool enough to handle.

Step 3

Peel and chop

~1 min

Peel and chop.

Peel the eggs and chop them into small pieces, leaving some larger bits for texture.

Transfer to a medium bowl.

Step 4

Build the salad

~1 min

Build the salad.

Add 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 oz finely chopped celery, 1/2 oz finely chopped dill pickle, 1/2 oz sliced scallion, 1 tsp lemon juice, 1/4 tsp salt, 1/8 tsp black pepper, and 1/8 tsp paprika.

Stir gently until the eggs are evenly coated but not mashed into a paste.

Ingredients
  • 3 tbspMayonnaise
  • 1 tspDijon mustard
  • 1/2 ozDill pickle
  • 1/2 ozScallion
  • 1 tspLemon juice
  • 1/4 tspFine salt
  • 1/8 tspBlack pepper
  • 1/8 tspPaprika
Step 5

Toast the bread

~3 min

Toast the bread.

Toast 4 slices sandwich bread in a toaster or in a dry skillet over medium heat until lightly golden, 2 to 3 minutes total.

Toasting helps the sandwich hold up against the creamy filling without turning soggy.

Ingredients
  • 4 slicesSandwich bread
Step 6

Assemble the sandwiches

~1 min

Assemble the sandwiches.

Lay out 2 slices of toast for each sandwich.

Top each bottom slice with 1 oz butter lettuce leaves

then spoon the egg salad evenly over the lettuce and spread it to the edges.

Close with the remaining bread slices and press lightly so the filling stays in place.

Ingredients
  • 4 total for recipeLarge eggs
  • 4 slices total for recipeSandwich bread
  • 1 ozButter lettuce leaves
Step 7

Slice and serve

~5 min cook

Slice

Cut each sandwich in half on the diagonal for easier eating.

If the filling seems too loose, chill it for 5 minutes before assembling; if it seems dry

Step 8

Stir in 1 more teaspoon mayonnaise and fold gently

After ~5 min

stir in 1 more teaspoon mayonnaise and fold gently.

Ingredients
  • 3 tbsp total for recipeMayonnaise
Step 9

Plate neatly

~120 min cook

For the cleanest presentation, wipe the knife between cuts so the filling stays in tidy layers.

Refrigerate any extra egg salad within 2 hours.

Step 10

Check eggs

After ~120 min

Check Egg salad sandwich and continue when ready.

Step 11

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Egg salad sandwich: serve.

Egg salad sandwich: Plate neatly.

Egg salad sandwich: Serve immediately while the toast is crisp.

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Ingredients

For 2 people

  • 4 large eggs
  • 4 slices sandwich bread
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 oz celery, finely chopped
  • 1/2 oz dill pickle, finely chopped
  • 1/2 oz scallion, thinly sliced
  • 1 tsp lemon juice
  • 1/4 tsp fine salt
  • 1/8 tsp black pepper
  • 1/8 tsp paprika
  • 1 oz butter lettuce leaves
  • As needed Water for boiling

Method

  1. Cook the eggsPlace 4 large eggs in a saucepan and add enough cold water to cover them by 1 inch. Bring to a full boil over medium-high heat, then cover, turn off the heat, and let stand for 10 minutes for firm yolks. Drain, then run under cold water until cool enough to handle.
  2. Peel and chopPeel the eggs and chop them into small pieces, leaving some larger bits for texture. Transfer to a medium bowl.
  3. Build the saladAdd 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 oz finely chopped celery, 1/2 oz finely chopped dill pickle, 1/2 oz sliced scallion, 1 tsp lemon juice, 1/4 tsp salt, 1/8 tsp black pepper, and 1/8 tsp paprika. Stir gently until the eggs are evenly coated but not mashed into a paste.
  4. Toast the breadToast 4 slices sandwich bread in a toaster or in a dry skillet over medium heat until lightly golden, 2 to 3 minutes total. Toasting helps the sandwich hold up against the creamy filling without turning soggy.
  5. Assemble the sandwichesLay out 2 slices of toast for each sandwich. Top each bottom slice with 1 oz butter lettuce leaves, then spoon the egg salad evenly over the lettuce and spread it to the edges. Close with the remaining bread slices and press lightly so the filling stays in place.
  6. Slice and serveCut each sandwich in half on the diagonal for easier eating. If the filling seems too loose, chill it for 5 minutes before assembling; if it seems dry, stir in 1 more teaspoon mayonnaise and fold gently.
  7. Plate neatlyServe immediately while the toast is crisp. For the cleanest presentation, wipe the knife between cuts so the filling stays in tidy layers. Refrigerate any extra egg salad within 2 hours.

Before you cook

What to get ready

Mixing bowl, colander or salad spinner, cutting board and small dressing bowl.

Cool hard-cooked eggs promptly and drain chopped pickles before mixing.

If something needs adjusting

Filling becomes wet

Use a modest dressing quantity and dry celery and pickles; keep tomato or other wet extras separate.

A packed lunch loses texture

Pack dressing and crisp toppings separately, then combine just before eating. Keep perishable ingredients cold during transport.

Store for later

Refrigerate prepared ingredients promptly in covered containers. Keep dressing separate when possible and serve cold; use an insulated bag with ice packs for transport.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining sandwich bread for a tuna melt.

Next use for your ingredients: Tuna melt →

Calculate this meal with your own prices →

How to Prep Vegetables for the Week →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the best texture, chop the eggs after they have fully cooled and fold the dressing in gently. If you want a looser, more spreadable salad, add mayonnaise a teaspoon at a time; if you want a picnic-style filling that stays put, use a little less mayo and keep the celery finely diced so the mix binds evenly.

Make it work for you

If you do not have Dijon, use 1 tsp yellow mustard plus 1 tsp extra mayonnaise for a milder profile. For a sharper sandwich, swap the dill pickle for the same amount of minced capers and reduce the salt slightly because capers and caper brine are salty.

Use more of your mayonnaise and Dijon mustard in tuna melt.

How do I keep egg salad sandwiches from getting watery?

Drain the eggs well after cooling, then chop and dress them only after they are fully dry. Finely dice the celery and pickle so they distribute without dumping extra liquid into the bowl. Toasting the bread and adding lettuce as a moisture barrier also helps keep the sandwich crisp longer.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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