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Creamy Egg Salad Sandwich with Soft Boiled Eggs

Creamy Egg Salad Sandwich with Soft Boiled Eggs
Home » Holidays or Celebrations » Easter » Creamy Egg Salad Sandwich with Soft Boiled Eggs

This classic egg salad sandwich mixes mayonnaise, Dijon mustard, and a little lemon zest with perfectly cooked soft-boiled eggs. The recipe includes a method that not only makes perfect soft-boiled eggs (or hard-boiled eggs) but also shows you how to achieve no-fuss, easy peeling every time. Thoroughly and repeatedly tested!!

Two halves of egg salad sandwich stacked on top of each other on a yellow plate.
Classic egg salad sandwich

Jump to: RECIPE | Step-by-Step Method for Soft Boiled Eggs |Step-by-Step for Egg Salad Sandwich | Good for Low Carb Diet?

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Step-by-Step for Making Soft Boiled Eggs

Before you make the sandwich you need some soft-boiled or hard-boiled eggs. Here is a tried and true method of getting perfect soft-boiled eggs that will peel effortlessly every time. Seriously!

Use of a stainless steel spatula to lower eggs into pot of boiling water.
Step #1: Lower eggs into a pot of boiling water

Bowl of ice water with boiled eggs being lowered in it to chill.
Step #2: After eggs have boiled exactly 8 1/2 minutes, lower them into a “large” ice bath
Hands showing the ease of peeling a soft-boiled egg that has gone through an ice bath.
Step #3: Tap egg to crack it and gently remove the shell from the boiled egg
Example of soft-boiled eggs (top) and hard boiled eggs (bottom) on a white platter.
Example of soft-boiled vs hard-boiled eggs

Tip: If you want hard-boiled eggs, leave them in the boiling water for 10 1/2 minutes.

Flavor Additions & Substitutions

The recipe below is for a simple egg salad. There are tons of ways to add enhancements based on your flavor preferences.

Here are a few of my favorite additions/substitutions:

  • Add a little smoked paprika (see photo below)
  • Add some Romesco sauce (tomato/almond/pepper sauce)
  • Celery (chopped) for crunch
  • Purple onions instead of scallions
  • Capers (or pickles) for a pickled pungent flavor
  • Spicy chile paste or chile crunch

For the recipe below, these are the ingredients you will need. Add any of the enhancements above to customize.

Ingredients for egg salad sandwich with mayonaisse, mustard and smoked paprika.
Ingredients: eggs, radish, scallions, mustard, mayonnaise, paprika, lemon

Step-by-Step to Make a Creamy Egg Salad Sandwich

I like egg salad sandwiches to be creamy but not soupy. If this recipe is too creamy for you, just back off the mayo and mustard a bit.

Use the 3-step method above to peel 6 soft-boiled eggs and then follow these steps:

Glass bowl of chopped eggs for an egg salad sandwich
Step #1: chop eggs with a fork and then mash up with a wire whisk
Creamy egg salad in a bowl with 4 bread slices on the side.
Step #2: Add mayo, mustard, lemon, scallions, and salt to chopped eggs and stir to combine
One side of egg salad sandwich with sliced radishes on top.
Step #3: Spread egg salad on slice of bread and top with thinly sliced radish

Tip: Make sure the white part of the eggs is mashed or chopped into small pieces. Large pieces of egg whites can be a bit rubbery.

Two halves stacked on top of each other of egg salad sandiwich with radishes and scallions; on a yellow plate.
Egg salad sandwich with smoked paprika
Tray of ingredients for egg salad sandwich, illustrating what the yolk of soft-boiled eggs looks like.
Soft-boiled eggs on a tray with salad ingredients

Tip: Be careful with the addition of salt. Egg salad can become overly salty very quickly.

Are Egg Salad Sandwiches Good for Low-Carb Diets?

I follow a lower-carb, high-protein diet, and eggs are the perfect food for this lifestyle.

The bread you choose is the main ingredient that is problematic for low-carb diets. A couple of ways to lower the carbs is to opt for a lower-carb bread such as Ezekiel bread or alternatively to serve your sandwich as an open-faced egg salad sandwich.

In the end, I subscribe to the idea that it is important to watch the total carb and sugar content as a daily total rather than on a single meal.

An egg salad sandwich is certainly healthy, and IMHO it has a place in the low-carb lifestyle.

More Recipes for the Sandwich Aficionado

Sandwiches are one of the most versatile and easiest ways to have a good lunch. Here are a few of my favorite sandwiches throughout the year:

Frequently Asked Questions

Can you freeze an egg salad sandwich?

Well…you can freeze it without a health problem, but you will lose the quality of the ingredients. Once eggs are frozen and then thawed, they tend to become tough and rubbery in texture. Mayonnaise also doesn’t do well in the freezer. Once it’s thawed the emulsion tends to break down causing a watery consistency.

How long will an egg salad sandwich last in the refrigerator

An egg salad sandwich will last in the fridge for 3-5 days. Make sure it is stored in an airtight container and kept at a temperature below 40 degrees Fahrenheit. Egg salads with some of the more watery dressings or sauces might lose quality more quickly than a classic dressing of mayo, mustard, and lemon juice.

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Creamy Egg Salad Sandwich

Two halves of egg salad sandwich stacked on top of each other on a yellow plate.
This classic recipe for egg salad uses soft-boiled eggs, a little Dijon mustard with mayonnaise and brightens it up with lemon zest.
5 from 3 votes
Prep Time 15 minutes
Servings 3
Calories 272



  • 6 eggs
  • 1 tablespoon mayonnaise
  • 2 teaspoons Dijon mustard
  • ½ teaspoon lemon zest
  • 2 tablespoons lemon juice from 1/2 large lemon
  • 2 tablespoons chopped scallions
  • teaspoon salt
  • 3 large radishes sliced thinly
  • 6 slices soft bread I used a whole wheat


For the Soft Boiled Eggs

  • Bring a large pot of water to a boil. When boiling, use a large spoon to gently lower eggs into the pot, two at a time. If the shell cracks the egg will float and will not be perfect.
    Turn the timer on to 8 1/2 minutes and let the eggs sit in the boiling water until timer goes off.
    While waiting, fill a large bowl with ice cubes and cold water.
    6 eggs
  • After 8 1/2 minutes remove the eggs with your spoon and gently place in the bowl of ice water. Let them sit in the ice water for 3 minutes or more. This will shrink the eggs a bit and allow the shells to be peeled easily.
    Remove from ice water one at a time and peel. Rinse the egg to ensure little pieces of shell are not left on it, and place in a medium sized bowl.

For the Egg Salad Sandwich

  • Cut the eggs in half and using a large fork, start to mash up the eggs inside of the bowl. Finish by using a wire whisk in a chopping fashion to get the egg whites mashed more thoroughly.
    Add the mayo, mustard and other salad ingredients (not the radishes) to the bowl and blend together with the eggs.
    1 tablespoon mayonnaise, 2 teaspoons Dijon mustard, 1/2 teaspoon lemon zest, 2 tablespoons lemon juice, 2 tablespoons chopped scallions
  • Assemble the sandwiches: spread the salad on one side of the bread, top with sliced radishes. Add lettuce if using and top with other slice of bread. Enjoy!
    3 large radishes, 6 slices soft bread


  • Add a little smoked paprika (see photo below)
  • Add some Romesco sauce (tomato/almond/pepper sauce)
  • Celery (chopped) for crunch
  • Purple onions instead of scallions
  • Capers (or pickles) for a pickled pungent flavor
  • Spicy chile paste or chile crunch


Calories: 272kcalCarbohydrates: 26gProtein: 18gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 327mgSodium: 414mgPotassium: 277mgFiber: 4gSugar: 3gVitamin A: 480IUVitamin C: 4mgCalcium: 144mgIron: 3mg
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  1. freida says:

    This is my favorite way to make egg salad! Love the classics!

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