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Delicious and creamy, this easy egg salad recipe is perfect for quick and easy lunches throughout the week. Low in carbs and high in protein, it’s perfect for meal prep!
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A classic egg salad sandwich is one of my go-to lunches, and more often than not there is always some in the fridge. Super quick and easy to make, it’s so easy to grab when lunchtime comes around.
It’s great too if you have little mouths to feed, kids love this classic sandwich filling.
If you have more eggs to use up, be sure to check out my egg casserole, sheet pan eggs, and scrambled eggs recipes.
Why You Will Love This Egg Salad Sandwich Recipe
- Quick and easy: It takes less than 10 minutes to whip up a batch of the best egg salad recipe for sandwiches.
- Make ahead: This is a great recipe for quick lunches throughout the week. Make this egg spread on Sunday and enjoy it as a quick lunch.
- Low carb: This egg sandwich spread is a great low carb option and it’s also high in protein and Omega-3s.
Ingredients You Need
- Mayonnaise: I prefer to use a full fat mayonnaise for a rich and creamy texture, but you can use low fat if you prefer. Or you can make your own mayonnaise.
- Mustard: Dijon mustard adds a great tang to this recipe. You can use wholegrain for a milder taste.
- Lemon juice: Use fresh lemon juice for a zing of flavor.
- Eggs: Use hard boiled eggs. Check out my tips to make hard boiled eggs on the stovetop or boiled eggs in the Instant Pot.
- Celery: Celery adds a great crunchy texture to each bite.
- Green onions: For a mild onion flavor.
- Seasonings: Dill, salt and pepper.
How To Make Egg Salad
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice, until smooth.
- Gently fold in the chopped eggs, celery, green onions, and dill. Season with salt and pepper to taste.
- Assemble the sandwiches between two slices of bread with green leaf lettuce, and topped with thinly sliced red onions (optional).
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- It’s best to boil the eggs ahead of time so that they are cool enough to handle. Don’t add the eggs hot to the mayonnaise or it could split.
- Try adding in some diced bell pepper for even more veggies!
- Store the egg salad for 5 days in the refrigerator.
Best Way To Store It
Once you have made your egg salad, transfer it to an airtight container and store it in the fridge. It will keep well for up to 5 days. Because it contains mayonnaise, don’t let the salad sit at room temperature for more than 2 hours.
It’s best not to freeze this egg mayonnaise salad recipe. Egg yolks freeze well, but the egg whites can get very tough and rubbery when frozen, so it’s best to avoid this.
Serving Suggestions
For a delicious low-carb lunch, I like to serve this salad on whole grain or gluten-free bread slices, or sourdough with lettuce and some sliced red onions. You can also serve it in a tortilla wrap or almond flour tortillas. Use it as an addition to a salad or even use this simple egg salad to top baked potatoes.
How To Use Hard Boiled Eggs
If you enjoyed this classic egg salad, I am sure you will also love these recipes too:
Salads That Make Great Sandwiches
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Egg Salad Sandwich
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Ingredients
- 6 Tablespoon mayonnaise
- 2 teaspoon Dijon mustard
- 2 teaspoon fresh lemon juice
- 8 large eggs, hard boiled, peeled and cut in small cubes
- 1 stalk celery, diced small
- ¼ cup chopped green onions
- ¼ cup chopped fresh dill
- ¼ teaspoon Salt
- ⅛ teaspoon freshly ground black pepper
- Red onion, thinly sliced, for serving
- Green leaf lettuce, for serving
- 8 slices bread, I used gluten-free bread
Instructions
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice, until smooth.
- Gently fold in the chopped eggs, celery, green onions, and dill. Season with salt and pepper to taste.
- Assemble the egg salad between two slices of bread, green leaf lettuce, and topped with thinly sliced red onions (optional).
- Store leftover egg salad in the refrigerator for up to 5 days.
Video
Notes
- It’s best to boil the eggs ahead of time so that they are cool enough to handle. Don’t add the eggs hot to the mayonnaise or it could split.
- Try adding in some diced bell pepper for even more veggies!
- Store the egg salad for 5 days in the refrigerator.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
