Egg Salad Sandwich

Prep Time
Cook Time
Ready In

Recipe: #20654

August 23, 2015

Categories: Sandwiches

"The thing about egg salad is that it can be really good or really bad, the bad ones (I think) are the ones they sell in triangles containers at gas stations, the really good ones are the ones your mom made when you were young. This one is a really old recipe, and it's the same kind that most people make but some add so many other things you can't even taste the egg, I like the simplicity of this recipe. This will needs to be in the fridge for a few hours before using just to blend the flavors together"

Original is 3 servings


  • Serving Size: 1 (709.9 g)
  • Calories 479.4
  • Total Fat - 22 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 632.5 mg
  • Sodium - 559.5 mg
  • Total Carbohydrate - 46.2 g
  • Dietary Fiber - 4.8 g
  • Sugars - 27.1 g
  • Protein - 25.5 g
  • Calcium - 204 mg
  • Iron - 4.4 mg
  • Vitamin C - 24.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Place the chopped egg, celery and onion in a bowl, gently toss together (be gentle, you don't wanna mash up the yolks).

Step 2

In another bowl, combine the mayo, lemon juice, mustard and if using, the hot sauce. Add in the egg mixture and gently toss to combine.

Step 3

Add salt and pepper to your liking.

Step 4

Cover and refrigerate for 2 hours or even more before using the mixture to make sandwiches.

Step 5

Get your bread slices out. Place on the bread slices, any vegetables you want, iceberg lettuce would be a good choice or some thinly sliced cucumber. Scoop the egg salad over veggies. Enjoy!

NOTE: you can toast the bread or not, both will taste awesome with the egg salad, if your low carbing, you can just make a easy quick salad with lettuce, tomatoes and cucumbers with a scoop of the egg salad on top


No special items needed.

2 Reviews


I made this to serve as part of a ploughman's platter. I served it with a fresh French stick and water crackers. This family do love their curried eggs, so I was a little hesitant in serving a different variation of the usual eggs. No need to worried, they loved it! Creamy with great flavours, it was just the recipe to serve with the platter. I halved the recipe and made nearly as written, adding just a little grainy mustard as well and leaving out the celery as DS is not a fan of celery. We really did enjoy this spread on our bread, but this is not just a recipe for bread, this went perfectly with crackers and would also be good as a salad or as we did served on a platter. Garnished with some chives this looked beautiful. One thing... brandie I do agree with you that this does need time in the fridge, the flavour improved so much more during the refrigeration. A wonderful recipe which will be enjoying often.


review by:
(17 Jan 2017)


I scaled this back to use 2 eggs for 1 serve and thoroughly enjoyed the creaminess from the eggs and the crunch from the onion and celery and the heat from the hot English mustard that I used, I served it on a slice of toasted wholemeal/wholegrain bread. Thank you brandie made for Billboard Recipe tag game.


review by:
(4 May 2016)

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