Make this easy egg salad recipe to create delicious, simple egg salad sandwiches using fresh farm eggs. A grain-free variation is included if you prefer lettuce wraps.
Egg salad sandwiches are one of my favorite go-to lunches on a hot summer day. They take only minutes to assemble and are packed with protein when made with eggs from the coop. Fresh herbs and onion greens from the garden and home-canned pickles make this version especially bright and flavorful.
Tools You’ll Need
- Stockpot with lid (for boiling or steaming eggs)
- Dinner plate
- Fork
- Cutting board
- Sharp kitchen knife
- Large (4-quart) mixing bowl
Ingredient List
- Yellow or Dijon mustard
- Green onions (hollow onion greens)
- Fresh dill
- Dill pickles (or pickle relish)
- Mayonnaise (homemade or store-bought)
- Salt
- Paprika
- Optional veggies: cucumber, lettuce or tomato
How to Hard-Boil Eggs for Sandwiches
Farm-fresh eggs can be more difficult to peel than older store eggs, since the white sometimes clings to the shell. For egg salad, appearance of the peeled egg matters less because you’ll be chopping or mashing the eggs, but you still want firm yolks and tender whites. Below are three reliable methods for perfectly cooked eggs suitable for egg salad.
Hard Boiled Eggs
Cover eggs with cold water and bring to a rolling boil. Once boiling, cook for about 10 minutes, then cool under running water. Peel or halve and scoop the insides out with a spoon.
Steamed Eggs
For very fresh eggs that are hard to peel, steaming in a few inches of water instead of fully submerging can help the membrane separate from the shell. Steam eggs until firm, then cool and peel. This method often yields cleaner results with fresh eggs.
Instant Pot Eggs
If you use an Instant Pot, add water to the pot, place eggs in a steamer basket, and cook on high pressure for 5 minutes. Quick-release, cool, and peel.
Egg Salad Sandwich Recipe
Prepare your eggs using one of the methods above.
On a cutting board, finely mince the fresh dill and green onion tops. Chop the dill pickles into small pieces and set aside.
Place peeled eggs on a dinner plate and mash with a fork until mostly smooth if you prefer a creamier texture. If you want more texture in the sandwich, finely chop the eggs on a cutting board with a sharp knife instead.
Measure out mayonnaise and combine it with the mashed or chopped eggs. Add a teaspoon of prepared mustard, salt to taste, and a pinch of paprika. Stir in the minced dill, chopped green onions, and pickles until evenly mixed. Chill briefly if you like your egg salad cold before assembling sandwiches.
Spread the egg salad on your favorite bread—whole grain or white—and add lettuce, sliced tomato, and cucumber if desired. Top with the second slice of bread and serve while chilled.
Grain Free Egg Salad Option
For a grain-free option, use large lettuce leaves as wraps. Lay a leaf flat, add chopped cucumber and tomato if you like, spoon egg salad into the center, and roll up. Secure with a toothpick if needed and serve chilled.
Other Additives for Egg Salad Sandwiches
If you like extra flavor or texture, try adding one or more of these:
- Crispy fried bacon (still warm)
- Dijon mustard for a tangier bite
- Dill pickle relish or sweet pickle relish
- Fresh basil or parsley for herbaceous notes
- Horseradish sauce or a squeeze of lemon juice
- Sriracha or hot sauce for heat
FAQ
Do I have to use fresh eggs for this recipe?
You can use store-bought eggs, but the best flavor comes from the freshest ingredients. Free-range or farmer-fresh eggs tend to have richer yolks and better texture for egg salad.
Can I use something other than homemade mayonnaise?
Yes. Store-bought mayonnaise or Miracle Whip will work. Homemade mayonnaise gives a fresher flavor, but use whatever you prefer or have on hand.
What should I do with leftover egg salad?
Store leftover egg salad in an airtight container in the refrigerator. Properly chilled, it will keep for several days. Because of the eggs and mayonnaise, don’t leave it out in the heat for long periods.
More Egg Recipes for Summer
How to Ferment Hard Boiled Eggs
Stuffed Egg Recipe with Mushrooms and Bacon
Cherry Tomatoes Stuffed with Egg Yolk
Simple Egg Salad Sandwich Recipe with Farm Fresh Eggs
Equipment
- stockpot with a lid
- dinner plate
- cutting board
- sharp kitchen knife
- 4 quart bowl
Ingredients
- 12 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
- 1/3 cup hollow onion green rings
- 1 tablespoon fresh dill, minced
- 1/4 teaspoon paprika
- 1/3 cup finely chopped dill pickles or pickled garlic scapes
Instructions
- Boil fresh eggs for 12–15 minutes, until they’re firm throughout.
- Cool eggs under running water.
- Peel eggs by hand or halve and scoop egg out with a spoon.
- Place peeled eggs on a plate and mash with a fork, or finely chop on a cutting board for more texture.
- Stir in mayonnaise, mustard, salt, and paprika.
- Chop hollow onion greens, mince dill, and dice pickles on the cutting board.
- Fold the herbs and pickles into the egg mixture and adjust seasoning to taste.
- Spread between two slices of bread, add tomato, lettuce or fresh herbs, and serve chilled.
- Store in an airtight container in the refrigerator for up to a week.
Did you make this recipe?
Share your results and any tweaks you made!