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Classic Egg Salad Sandwiches

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When I need a quick and easy meal, I’m going with these Classic Egg Salad Sandwiches. Just boiled eggs and a few simple ingredients make these an easy go-to, and the protein fills you up!

Side shot of a classic egg salad sandwich, with a gray napkin.

Eggs have always been my go-to when I’m short on time. When the boys were young, we ate breakfast burritos at least once a week for dinner. Juggling sports and other activities was such a busy time. Oh, the memories!

Now that the nest is (almost) empty, we still eat eggs for dinner, but it’s because we enjoy them. A simple frittata, my Mexican Breakfast Skillet, or our current fav – Poached eggs Avocado Toast. So it’s time to share another favorite – these super easy Egg Salad Sandwiches. A classic dish that we always enjoy.

Overhead shot of an egg salad sandwich with the top bun off, with pickled onions and tomatoes.

Ingredients needed for Classic Egg Salad Sandwiches:

  • Eggs – You’ll need eight boiled eggs for this classic egg salad. You can make them on the stove top or the instant pot.
  • Mayo – I use an olive oil/mayo combo, that is on the lighter side.
  • Mustard – Dijon Mustard for the win!
  • Lemon Juice – Just a squeeze of lemon juice, or about one teaspoon.
  • Fresh Herbs – Dill and chives, both minced finely.
  • S&P – Kosher salt and freshly ground black pepper, always.
  • Optional – A pinch of sugar, if you like your egg salad on the sweeter side.
  • To serveBrioche buns (store-bought or homemade!), pickled onions, and tomato slices.
A bowl of 8 hard boiled peeled eggs.
A bowl of the egg salad ingredients, before mixing.

How to make Classic Egg Salad Sandwiches:

  1.  Boil Eggs. Use either the stove top or the instant pot method. Both are detailed below.
  2. Add remaining ingredients. Chop eggs and add to a bowl. Then add remaining ingredients – mayo, mustard, lemon juice, dill, chives, salt, pepper, and sugar (optional). Mix well.
  3. Serve. Serve egg salad in buns, open-faced on toast, or on a bed of lettuce.
A bowl of class egg salad, after mixing, with a wooden spoon.

How to make Hard Boiled Eggs:

Instant Pot Method:

  1. Place egg trivet on bottom of instant pot. Fill with eggs and add a cup of water to the pot. Place lid on instant pot, and close vent.
  2. Set instant pot to pressure cook for three minutes. After it cooks, let it do a slow release for 10 minutes. Remove lid.
  3. Remove eggs to an ice bath for five minutes.
  4. Place eggs on a towel, and then peel.

Stove-top Method:

  1. Gently place eggs in a stock pan. Cover with water and add a big shake of either salt or baking soda. Secure lid on top.
  2. Turn burner to high and bring eggs to a boil. Don’t lift lid.
  3. When eggs reach a boil, turn burner off and set timer to 11 minutes. Leave pan on burner with lid on securely.
  4. After timer beeps, place pan in your sink, and run cold water over the eggs.
  5. Let the eggs sit for about 10 minutes. Remove eggs to dry towel on counter.
  6. Peel eggs. The shell should come off very easily.

Note: If your eggs are very fresh, they won’t peel well. It’s best to use eggs that you’ve had in your refrigerator for awhile.

A hand holding a classic egg salad sandwich, showing the creamy insides and tomato slices.

Try this egg recipe next: Classic Deviled Eggs

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Classic Egg Salad Sandwiches

When I need a quick and easy meal, I'm going with these Classic Egg Salad Sandwiches. Just boiled eggs and a few simple ingredients make these an easy go-to, and the protein fills you up!
5 from 3 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Servings: 4 servings
Calories: 322kcal
Author: Sue Ringsdorf


  • 8 large eggs – boiled and cooled
  • 1/4 cup light mayo
  • 1 teaspoon dijon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • 1 Tablespoon fresh dill – minced
  • 1 teaspoon fresh chives – diced
  • salt and pepper – to taste
  • a pinch of sugar – optional
  • 4 buns – for serving
  • tomato slices and pickled onions – for serving


  • Boil eggs according to either my stove-top or instant pot method. See blog for more details.
  • When eggs are cooled, rough chop them, and add to mixing bowl. Add remaining ingredients, and mix well.
  • Serve on buns, toast, or a bed of lettuce.


Calories: 322kcal | Carbohydrates: 27g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 424mg | Sodium: 572mg | Potassium: 156mg | Fiber: 1g | Sugar: 5g | Vitamin A: 612IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 13mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. Danalea Warrick says:

    Delicious Sue! Thought I’d try this out – had a few more interesting ingredients than my normal recipe. You didn’t disappoint!

    1. Suebee Homemaker says:

      Thanks Danalea! Thanks for letting know. 🙂

  2. All of this in 26 minutes! I love this recipe ❤️

  3. Love this egg salad sandwich! I made today and the mayo, olive oil, dijon mustard mixed in with the eggs is delicious!! We truly enjoyed this sandwich & will definitely make it again!

    Thank you suebeehomemaker!

    P.S. I also made her baked cranberry granola. Unbelievable!!!! ? Looking forward to trying it over yogurt and/or vanilla ice cream!

    1. Suebee Homemaker says:

      Hi Lauren! I’m so glad you enjoyed the egg salad sammies! And the granola…one of our favs! Thanks for your feedback, friend!

  4. I love so much about this recipe. It tastes incredible and my favorite time to eat it is on the weekend for lunch. It is filing and refreshing at the same time. I also love that it has less than ten ingredients and is under 300 calories. Score!

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