Classic Egg Salad Sandwiches with Fresh Herbs

A well-made egg salad sandwich is one of the simplest pleasures of lunch: tender chopped eggs, a creamy dressing with a little mustard and lemon, crisp celery and a handful of fresh herbs, piled on good bread with lettuce. This version keeps the mayonnaise in check and adds a spoonful of Greek yogurt, so it tastes fresh rather than heavy.

The most important step is cooking the eggs properly. Eggs that are gently simmered and cooled in ice water have tender whites and creamy, bright yellow yolks with no gray ring, which makes all the difference in the finished salad.

Cooking eggs without the gray ring

The greenish ring around an overcooked yolk forms when eggs boil too long or cool too slowly. Starting the eggs in cold water, bringing them just to a boil and then letting them sit off the heat cooks them gently and evenly. Plunging them into ice water stops the cooking immediately.

Eleven minutes gives fully set yolks that are still tender. For a softer, slightly creamy center, which some people love in egg salad, take them out at nine or ten minutes.

Chopped or mashed

There is no wrong answer here. A pastry cutter or fork makes a smooth, spreadable salad that stays in the sandwich. Chopping the whites with a knife and mashing the yolks into the dressing gives a chunkier texture with distinct pieces of egg, which some people prefer for a salad served on greens.

An egg slicer is a quick shortcut: slice each egg one way, turn it 90 degrees and slice again for neat little cubes.

Choosing the bread

Soft sandwich bread is nostalgic, but a sturdier loaf holds up better, especially if you are packing the sandwich. Lightly toasted sourdough or whole grain bread adds flavor and keeps the filling from soaking through. Croissants, soft rolls or lettuce cups are also good options.

A layer of lettuce between the bread and the filling acts as a barrier against moisture and adds freshness and crunch.

Packing it for lunch

Egg salad should stay cold, so pack it with an ice pack in an insulated bag. To keep the bread from getting soggy, carry the filling in a small container and assemble the sandwich just before eating, or spread the egg salad onto lettuce leaves and tuck the bread in a separate bag. It is also very good scooped onto crackers or cucumber slices.

Flavor variations to try

Once you have the basic recipe down, egg salad is easy to change. A teaspoon of curry powder and a handful of raisins give it a sweet and savory twist. Chopped pickles and a little of their brine make it tangy. Crumbled crisp bacon and chopped tomato turn it into a BLT-style filling. Smoked paprika and a few chopped green olives give it a Spanish feel. Make a small taste batch first, then scale up.

Classic Egg Salad Sandwiches with Fresh Herbs

A well-made egg salad sandwich is one of the simplest pleasures of lunch: tender chopped eggs, a creamy dressing with a little mustard and lemon, crisp celery and a handful of fresh herbs, piled on good bread with lettuce. This version keeps the mayonnaise in check and adds a spoonful of Greek yogurt, so it tastes fresh rather than heavy.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 8 large eggs
• 1/4 cup mayonnaise
• 2 tbsp plain Greek yogurt
• 2 tsp Dijon mustard
• 1 tsp lemon juice
• 1 stalk celery finely diced
• 2 tbsp red onion or shallot finely diced
• 2 tbsp fresh chives chopped
• 1 tbsp fresh dill chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika optional
• 8 slices whole grain or sourdough bread
• 4 leaves lettuce butter or leaf lettuce

Method

 

1. Place the eggs in a saucepan and cover with cold water by an inch. Bring to a boil over medium-high heat, then cover, remove from the heat and let stand for 11 minutes.
2. Transfer the eggs to a bowl of ice water and cool for at least 5 minutes. Peel them under running water.
3. Chop the eggs into small pieces, or mash them with a fork for a smoother texture.
4. In a bowl, mix the mayonnaise, yogurt, mustard, lemon juice, salt and pepper.
5. Fold in the eggs, celery, onion, chives and dill until evenly combined. Taste and adjust the seasoning.
6. Toast the bread if you like. Layer lettuce on half the slices, spoon the egg salad on top, sprinkle with paprika and close the sandwiches.

Notes

• Eggs that are a week or two old peel more easily than very fresh ones.
• Chop the celery and onion very small so they add crunch without dominating.

Storage

Refrigerate egg salad in a covered container for up to 3 days. Keep the bread and lettuce separate and assemble just before eating. Egg salad does not freeze well, as the eggs turn rubbery and the dressing separates.

Substitutions

• Use all Greek yogurt or all mayonnaise, depending on your preference.
• Add mashed avocado in place of some of the mayonnaise.
• Stir in chopped pickles, capers or a pinch of curry powder for variety.
• Swap the dill for parsley, tarragon or basil.

Common questions

How long do hard-cooked eggs keep?

Unpeeled, they keep in the fridge for up to a week. Peeled, use them within a few days.

Can I make egg salad ahead?

Yes, it keeps well for up to 3 days. The flavors develop after a few hours in the fridge.

Why is my egg salad watery?

Make sure the eggs are fully cooled and dry before chopping, and drain any excess liquid from the yogurt.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.