Why You’ll Love Delicious Egg Salad for Sandwiches Recipe
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It’s easy and quick: with just a few common ingredients you can whip up a tasty egg salad in under 35 minutes.
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Great flavor balance: the creamy mayonnaise and tangy mustard combine with paprika and green onion for a lightly seasoned, satisfying result.
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Versatile serving: works beautifully in sandwiches, on crackers, or scooped over greens — a simple base you can build on or enjoy as is.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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8 large eggs
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½ cup mayonnaise
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¼ cup chopped green onion
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1 teaspoon prepared yellow mustard
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¼ teaspoon paprika
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salt and pepper to taste
Directions
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Place the eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover and let the eggs stand in the hot water for 10 to 12 minutes.
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Remove the eggs from the hot water, cool them, peel them, and chop them.
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In a bowl, combine the chopped eggs, mayonnaise, chopped green onion, and mustard. Season with paprika, salt, and pepper.
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Stir well until everything is nicely mixed. Serve the egg salad on your favorite bread, crackers, or salad greens.
Servings and timing
Makes about 4 servings.
Total time: ~35 minutes (10 min prep, 15 min cooking, ~10 min additional for cooling & mixing).
Variations
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Swap the green onion for finely chopped chives, shallots, or red onion for a different flavor profile.
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Add a crunchy veggie like diced celery or finely chopped pickles for extra texture.
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Replace some or all of the mayonnaise with Greek yogurt for a lighter version.
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For extra flavor, stir in fresh herbs (like dill or parsley), a squeeze of lemon juice, or even a dash of Dijon mustard instead of yellow mustard.
Storage/Reheating
Store leftover egg salad in an airtight container in the refrigerator for up to 4 days. Do not freeze — freezing can change its texture and flavor. Serve cold.
FAQs
How long does this egg salad stay good in the fridge?
Up to about 4 days when stored in a shallow, airtight container and kept chilled.
Can I use fewer or more eggs than the recipe calls for?
Yes — you can scale the recipe up or down. If you adjust the number of eggs, also adjust the mayonnaise, mustard, and seasonings proportionally.
Can I skip the green onion if I don’t like onion flavor?
Yes — you can omit the green onion entirely, or substitute with milder options such as chives or finely chopped parsley.
Is there a healthier substitute for mayonnaise?
You can substitute part (or all) of the mayonnaise with Greek yogurt or even light mayo for a lighter version, though the texture and creaminess will change slightly.
Can I add other vegetables or mix‑ins?
Absolutely — many people add diced celery, pickles, fresh herbs, or even shredded carrot for extra crunch and flavor.
What bread is best for egg salad sandwiches?
Soft sandwich bread, rye, whole wheat, or even a nice crusty roll — pick whatever you enjoy. Toasted bread can add nice texture.
Can I make this egg salad ahead of time for lunch the next day?
Yes — it’s perfect for make-ahead lunches. Just store in the fridge and assemble sandwiches when you’re ready to eat to avoid soggy bread.
Should I mash the egg yolks or leave the eggs chunky?
For a creamier salad, you can mash the yolks slightly when mixing with mayonnaise; for more texture, leave the eggs roughly chopped. Both ways work well.
Is it safe to leave egg salad at room temperature?
No — because of the mayonnaise and eggs, the salad should be refrigerated and not left out at room temperature for more than about 2 hours.
Can I freeze leftover egg salad?
It’s not recommended. Freezing changes the texture and can make the salad watery or grainy upon thawing.
Conclusion
This simple egg salad is a timeless classic — creamy, flavorful, and versatile. With minimal ingredients and effort, you get a satisfying dish perfect for sandwiches, wraps, or light meals. Once you try it, you’ll likely find yourself coming back to it again and again.
