Skip to Content

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?

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!

Step #1: Lower eggs into a pot of boiling water

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

Step #2: After eggs have boiled exactly 8 1/2 minutes, lower them into a “large” ice bath

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

Step #3: Step #3: Tap egg to crack it and gently remove the shell from the boiled egg

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:

Step #1: chop eggs with a fork and then mash up with a wire whisk

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

Step # 2: Add mayo, mustard, lemon, scallions and salt to chopped eggs and stir to combine

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

Step #3: Spread egg salad on slice of bread and top with thinly sliced radish

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 are 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 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 quality of 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.

If you like my articles about cooking and gardening, subscribe to my weekly newsletter, where I share free recipes and gardening tutorials.

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 2 votes
Prep Time 15 minutes
Servings 3
Calories 272

Equipment

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
  • 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

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

Nutrition

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
Did you make this recipe?If you tried this recipe, please give it a star rating! To do this, just click on the stars above. Comments are always helpful also and I respond to all of them (except rude ones)
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

freida

Sunday 2nd of April 2023

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

dorothy stainbrook

Monday 3rd of April 2023

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!)

This site uses Akismet to reduce spam. Learn how your comment data is processed.