Egg Salad Sandwich

EGG SALAD SANDWICH INGREDIENTS

This section explains how to choose the best ingredients for egg salad sandwiches, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these in your refrigerator or pantry and not need to make a trip to the grocery store! See recipe card below for ingredient amounts.

• Hard-boiled Eggs: Buy peeled hard-boiled eggs or boil your own ahead of time using your stovetop, oven, instant pot, crock pot, air fryer.
• Mayonnaise: Mayo helps hold it all together and contributes a creamy texture.
• Mustard: We’re using yellow mustard but you can also use Dijon mustard (a bit creamier) or honey mustard (a bit sweeter). We don’t recommend grainy mustard as it changes the texture.
• Green Onion: Contributes a mild onion flavor, but you can also use chives or shallots.
• Salt and Pepper: Adds depth of flavor.
• Bacon: Bacon contributes a rich flavor and crunchy texture. You can substitute turkey bacon, vegetarian bacon or omit it entirely.
• Croissants (or rolls): Your favorite rolls or bread. Wraps, lettuce and bell pepper cups are also a great alternative to the traditional sandwich.
• Tomato: Choose your favorite variety of large tomato, or leave it off entirely.
• Lettuce: Lettuce adds a little crunch and is totally optional.

SERVING SUGGESTIONS

Enjoy this great bacon and egg sandwich recipe as a great addition to a full meal with these other recipes:

• Salmon Pasta Salad – A fresh and light cold pasta salad.
• Brown Sugar Glazed Ham – Rich and flavorful, this dish can be served hot or cold.
• Air Fryer Asparagus – Perfectly seasoned, tender and crisp asparagus in just minutes.
• Blackberry Cocktail – This blackberry gin spritzer is delicious all year round.
• Blackberry and Apple Crisp – A sweet, satisfying dessert full of fresh flavor.

INSTRUCTIONS

This section shows how to make an easy egg sandwich with some photos and details about the technique. For full instructions, step-by-step photos, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

CHOP EGGS: Chop the eggs into large chunks and place in a large bowl.

COMBINE: Add mayonnaise, mustard, green onion, celery, salt and pepper to the chopped eggs.

🔴 Optional: Crumble the bacon and mix into the egg salad.

STORAGE TIPS

Refrigerate: Egg salad can be stored in a sealed container in the refrigerator for up to 5 days.

Freeze: We do not recommend freezing egg salad because the eggs become tough and rubbery when defrosted. This is a recipe best served fresh or soon after making.

MORE EGG RECIPES

If you love eggs you’ll want to try our Breakfast Bites, Instant Pot Egg Bites, or Instant Pot Hard Boiled Eggs.

HOW TO HARD BOIL EGGS

There are a lot of ways to hard boil an egg. The Stove Top Method is the most popular but you might want to try one of these other methods.

FREQUENTLY ASKED QUESTIONS

5 from 8 votes

Egg Salad Sandwich

Author Andrea + Stef

Course Appetizer, Main Dish

Cuisine American

Prep Time 10 minutes minutes

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All-American smooth, savory egg salad sandwiches that are perfect or Easter, picnics or anytime.

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Ingredients

  

1x2x3x

• ▢ 6 eggs
• ▢ ¼ cup mayonnaise
• ▢ 1 ½ tspn yellow mustard
• ▢ 1 green onion
• ▢ 1 rib celery
• ▢ ⅛ tspn salt
• ▢ ¼ tspn pepper
• ▢ 4 slices bacon, cooked
• ▢ 4 croissants

Instructions

• Chop the eggs into small pieces and place in a bowl.
  
• Add the mayonnaise, mustard, thinly chopped green onion, finely chopped celery, salt and pepper into the bowl with the egg pieces.
  
• Combine all the ingredients together with a spoon or spatula. Taste to make sure the seasonings are correct.
  
• Cut open the croissants. Use a quarter of the egg salad mixture on each sandwich.
  
• Add bacon on top of egg salad. Add your other favorite sandwich toppings, like tomato and lettuce.
  

Notes

• Optional: Crumble the bacon and mix into the egg salad.
• Buy peeled hard-boiled eggs or boil your own ahead of time.  One way to hard-boil eggs on the stove top is to put eggs into a stock pot. Pour water over the eggs until they are just covered. Bring to a boil. When the water gets to a rolling boil, cover with a lid and remove from the heat. Let sit for 15 minutes. Take  the eggs out of the pot and place in a bowl full of ice water.

Nutrition

Calories: 462kcal | Carbohydrates: 27g | Protein: 16g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 297mg | Sodium: 611mg | Potassium: 237mg | Fiber: 2g | Sugar: 7g | Vitamin A: 868IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

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