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!!
Jump to: RECIPE | Step-by-Step Method for Soft Boiled Eggs |Step-by-Step for Egg Salad Sandwich | Good for Low Carb Diet?
This post may contain affiliate links, and you can read our disclosure information here–
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!
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.
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:
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.
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:
- Open-faced turkey sandwich with red-eye gravy
- Niçoise salad as a pressed sandwich
- Pimento cheese sandwich for the Masters
- Mexican Fish Sandwich with Tajin Aioli
Frequently Asked Questions
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.
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.
Like this recipe? It helps me out greatly if you leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below and maybe even leave me a quick comment too!
Creamy Egg Salad Sandwich
Equipment
- large bowl
- Medium bowl
Ingredients
- 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
- ⅛ teaspoon salt
- 3 large radishes sliced thinly
- 6 slices soft bread I used a whole wheat
Instructions
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
Notes
- 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
This is my favorite way to make egg salad! Love the classics!
I’m with you Freida! Now that I found a way for easy egg-peeling, I’m making this Spring classic many times (hopefully I won’t get sick of it before Summer!)