These egg salad sandwiches are made with mashed soft boiled eggs, a little mayonnaise, Dijon mustard, and fresh chives on soft buttered white bread.
The filling is simple on purpose, so the flavor of the eggs shines through. It takes about 20 minutes from start to finish and makes four generous sandwiches.
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Why This Egg Salad Sandwiches Recipe Works
Mashing the eggs with a fork and then a potato masher gives a creamy filling with soft chunks.
Only a spoonful of mayonnaise binds the filling, so it tastes like eggs rather than dressing.
Chives add a mild onion flavor, and Dijon gives a gentle tang.
Ingredients for Egg Salad Sandwiches
- 6 large eggs, boiled for 8 minutes, cooled in ice water, and peeled, for the filling
- 1 tablespoon mayonnaise, for the filling
- 2 teaspoons Dijon mustard, for the filling
- 2 teaspoons finely chopped chives, or green onion tops, for the filling
- 1/2 teaspoon black pepper, for the filling
- 1/4 teaspoon kosher salt, for the filling
- 8 slices soft white sandwich bread, for the sandwiches
- 2 tablespoons unsalted butter, softened, for spreading on the bread
Eggs. Boil them for 8 minutes for set whites and a creamy, just set yolk.
Mayonnaise. Use a good quality whole egg mayonnaise and keep the amount small.
Dijon mustard. It adds tang and helps the filling taste balanced.
Chives. Finely chopped chives are the classic choice, and green onion tops work as a substitute.
Soft white bread. Fresh, soft bread gives the nostalgic texture this sandwich is known for.
How to Make Egg Salad Sandwiches
1. Boil the eggs. Lower the eggs into boiling water and cook for 8 minutes, then chill in ice water for 5 minutes and peel.
2. Mash the eggs. Crush the eggs with a fork in a bowl, then mash them with a potato masher until mostly smooth with a few small chunks.
3. Mix the filling. Stir in the mayonnaise, Dijon, chives, pepper, and salt, then taste and adjust carefully, because eggs need very little salt.
4. Butter the bread. Spread the softened butter evenly over all 8 slices of bread, right to the edges.
5. Assemble. Divide the filling among 4 slices, spread it edge to edge, and top with the remaining slices.
6. Trim and cut. Trim the crusts if you like, then cut the sandwiches into halves or triangles.
How to Serve Egg Salad Sandwiches
Serve the sandwiches with a cup of tomato soup or a crisp house salad. For a brunch spread, add muffin tin egg bites, a warm blueberry crumble muffin, and a cold strawberry pineapple mojito for the grown ups.
How to Store and Reheat Egg Salad Sandwiches
Refrigerate the egg filling in an airtight container for up to 3 days, and assemble the sandwiches shortly before serving to keep the bread soft. Egg salad does not freeze well. Serve within 2 hours of leaving the refrigerator, or pack with an ice pack for lunches.
Tips and Variations for Egg Salad Sandwiches
Cool the eggs fast. An ice bath stops the cooking and makes the shells easier to peel.
Peel under water. Peeling in a bowl of cold water helps the shells slide off.
Mash in two steps. A fork breaks up the eggs, and a masher gives a creamy texture.
Season carefully. Add salt gradually, since the bread and mayonnaise are already salty.
Cook longer for safety. For young children, pregnant women, and older adults, boil the eggs for 10 to 12 minutes so the yolks are fully set.
Butter to the edges. A thin layer of butter keeps moisture from soaking the bread.
Add variety. Diced celery or chopped pickles add crunch.
Keep it cold. Handle eggs safely, using guidance such as this Montana State University Extension egg safety sheet.
Frequently Asked Questions About Egg Salad Sandwiches
How do you make egg salad sandwiches?
Boil eggs for 8 minutes, mash them with mayonnaise, Dijon, chives, and seasoning, then spread the filling on buttered bread.
How long do egg salad sandwiches last?
Keep the filling for up to 3 days in the refrigerator, and eat assembled sandwiches within a day.
Can I make egg salad sandwiches ahead of time?
Yes. Make the filling ahead and assemble the sandwiches just before serving.
Can I use hard boiled eggs?
Yes. Boil the eggs for 10 to 12 minutes for firm yolks, which is the safest choice for young children.
What bread works well?
Soft white sandwich bread is traditional, but whole grain or brioche are great too.
Egg Salad Sandwiches with Chives and Dijon
Equipment
- Medium saucepan
- Fork
- Potato Masher
- Mixing bowl
- Serrated knife
Ingredients
Main Ingredients
- 6 large eggs boiled for 8 minutes, cooled in ice water, and peeled, for the filling
- 1 tbsp mayonnaise for the filling
- 2 tsp Dijon mustard for the filling
- 2 tsp chives finely chopped, or green onion tops, for the filling
- ½ tsp black pepper for the filling
- ¼ tsp kosher salt for the filling
- 8 slices soft white sandwich bread for the sandwiches
- 2 tbsp unsalted butter softened, for spreading on the bread
Instructions
Cooking
- Cook the eggs. Boil for 8 minutes, move to an ice bath for 5 minutes, then peel.
- Mash. Break the eggs up with a fork, then work them with a masher until creamy with small pieces.
- Season. Fold in the mayonnaise, mustard, chives, pepper, and salt and taste.
- Assemble. Butter the bread, spread filling over 4 slices, and top with the other 4.
- Cut. Trim the crusts if desired and slice the sandwiches. Serve cold or at cool room temperature within 2 hours.
