Kitchen notes · a little help before you start
Easy Egg Salad Sandwiches
Soft chopped egg and creamy mayonnaise make a rich filling for a generous sandwich. A little dry mustard gives the familiar mixture a savory edge, while freshly cracked pepper adds just enough bite to keep the creamy texture interesting.
- Prep
- 10 min
- Total
- 10 min
- Original yield
- Serves 4
- Ingredients
- 5 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Main course
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads · Sandwiches
A few quick notes
1. Cool eggs first
Use eggs that are cooked, cooled and peeled before chopping them in the mixing bowl.
2. Mix the seasonings through
Stir mayonnaise, salt, pepper and dry mustard evenly into the chopped eggs so the filling is seasoned throughout.
3. Fill generously
Spoon a generous amount of the finished egg salad onto the bread, as the serving directions suggest.
Get to know the ingredients
Eggs
Chop the cooled, peeled boiled eggs in the bowl before adding mayonnaise and the dry seasonings.
Mayonnaise
Mix the mayonnaise through the chopped eggs to form the creamy sandwich filling before spooning it onto bread.
Dry mustard
Add dry mustard with salt and pepper so its savory flavor mixes evenly through the egg salad.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Easy Egg Salad Sandwiches
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Build the sandwich
Spoon the mixed egg salad onto bread after the eggs, mayonnaise and seasonings are thoroughly combined.
A little more help as you go
Ice bath after boiling
Cool freshly boiled eggs in ice water for five minutes before draining and peeling them.
Refrigerate leftovers
Store leftover egg salad in an airtight container in the refrigerator for up to three to four days.
A few questions you might have
Do the eggs need cooling before mixing?
Yes. The directions start with boiled eggs that have been cooled and peeled before chopping.
How should I boil the eggs?
Bring eggs covered in cold water to a boil, turn off the heat and leave covered for twelve minutes.
How should I cool freshly boiled eggs?
Put them in cold water with ice for five minutes, then drain and peel.
How long can I keep leftovers?
Refrigerate the egg salad in an airtight container for up to three to four days.
What gives the filling its mustard flavor?
Dry mustard is mixed with the mayonnaise, salt and pepper directly into the chopped eggs.
Any more cooking tips?
How To Boil Eggs: Add eggs to a pot and cover with cold water. Bring the water up to a boil. Turn off the heat and cover the pot with a lid. Let the eggs sit for 12 minutes. Drain eggs and put in cold water with ice for 5 minutes. Drain and peel. Storage: If you are lucky enough to have leftovers, you can store your egg salad in the refrigerator in an airtight container for up to 3-4 days. Nutritional values provided are an estimate and will vary depending on the brands used.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: asouthernsoul.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.