Classic Egg Salad Sandwich
I pulled a bowl of this Classic Egg Salad from the fridge this afternoon, and the way the creamy, bright yellow filling sat against the soft, white bread was a beautiful sight. There is something deeply comforting about this lunchtime staple—a rare victory for those who want a protein-packed meal that feels both indulgent and incredibly light.
This recipe matters because it elevates a simple egg into something velvety and refined. It is a quiet victory for anyone looking to master the art of the perfect “jammy-yet-firm” yolk and a dressing that balances tang with creaminess.
It isn’t a demanding or technical process. It is an honest, timeless tradition that focuses on fresh herbs and a gentle hand with the seasonings. Whether you are packing it for a spring picnic or enjoying a quiet kitchen lunch, this salad brings a bit of effortless, sunny warmth to the plate.
Ingredients for the Perfect Egg Salad
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6 large eggs: Older eggs are preferred as they are easier to peel.
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1/4 cup high-quality mayonnaise: For the essential creamy base.
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1 tsp Dijon mustard: Adds a subtle, sophisticated tang.
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1 tsp fresh lemon juice: Provides necessary acidity to brighten the flavor.
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2 tbsp finely chopped celery: Essential for that signature structural “snap.”
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1 tbsp fresh chives or dill: Finely chopped for an aromatic, herbaceous finish.
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1/4 tsp paprika: For a hint of color and earthy warmth.
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Salt and black pepper: To taste.
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4 slices of thick-cut bread: Brioche or sourdough work beautifully to hold the filling.
Step-by-Step Instructions
1) The Perfect Boil
Place the eggs in a single layer in a saucepan and cover with an inch of water. Bring to a boil, then immediately remove from heat, cover, and let sit for exactly 12 minutes. This “steep” method ensures the yolks are fully cooked and creamy without that unappealing green ring.
2) The Ice Bath Shock
Immediately transfer the eggs to a bowl of ice water. Let them chill for at least 10 minutes. This shocks the membrane and is the secret to a breeze-like peeling experience.
3) Peel and Prep
Gently crack the shells and peel the eggs under cool running water. Pat them dry and hand-chop them into bite-sized cubes. Avoid using a fork to mash; distinct chunks hold the dressing better.
4) Whisk the Dressing
In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, paprika, salt, and pepper until the texture is silky.
5) Fold and Infuse
Gently fold the chopped eggs, celery, and fresh herbs into the dressing. Use a light hand to coat the eggs without mashing them into a paste. Let the salad sit in the fridge for 30 minutes before serving to allow the flavors to fully meld.
6) The Assembly
Lightly toast your bread if you prefer extra structure. Spread a generous layer of the egg salad onto two slices, top with the remaining bread, and slice diagonally for that classic picnic look.
Tips for Best Results
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Egg Age: Use eggs that have been in your fridge for about a week; their higher pH level makes the shell easier to remove.
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Moisture Control: Always pat your eggs dry after the ice bath. Moisture is the enemy of a creamy, stable salad.
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Bread Choice: If you are making the sandwich in advance, choose a sturdy bread like sourdough to prevent it from getting soggy.
Frequently Asked Questions
How should I store this?
Keep the egg salad in an airtight container in the refrigerator for up to three days. Never leave it at room temperature for more than two hours.
Can I make this without mayonnaise?
Yes. You can substitute the mayo with Greek yogurt or a mix of olive oil and extra mustard for a tangier, lighter version.
Can I freeze egg salad?
Freezing is not recommended. The cooked egg whites become tough and rubbery, and the dressing will likely separate upon thawing.
