Classic Egg Salad Sandwich
A Simple Egg Salad with hard-cooked eggs in a creamy mayonnaise dressing seasoned just right with smokey paprika and finished off with the sweet tanginess of relish. Makes a delicious sandwich or low carb wrap for lunch, dinner, or a picnic.
Whether you serve this classic egg salad sandwich for lunch or a light meal, it pairs great served with chips and my classic “Four” Bean Salad or plate it with oven-roasted Parmesan Asparagus and yummy Grilled Carrots! Round the meal out with another classic recipe, Ambrosia fruit salad, Red Raspberry Iced Tea, and our sweet and tangy Lemon Brownies.
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Egg salad sandwiches have a way of hitting just the right spot. Creamy, bright, and delicious on a sandwich with refreshing green lettuce and your favorite bread.
A great egg salad can be pulled together in minutes, and everyone needs a go-to for this beloved classic. This egg salad is the perfect blend of chopped eggs held together with just the right balance of creamy mayonnaise, a splash of mustard, a sweet relish, and the savory addition of smokey paprika.
Why You’ll Love This Classic Egg Salad With Relish
- Creamy, delicious, and wholesome; a trip down nostalgia lane.
- Classic egg salad is easily adjusted to your taste.
- Super quick to assemble, one bowl and done.
- A great recipe to use as an appetizer or for a crudites dip.
- Perfect for last-minute afternoon get-togethers (Using hard-cooked oven eggs you have on hand for just such an occasion-see below)
Grab These Ingredients To Make Egg Salad Sandwiches
- Hard-Boiled Eggs – hard boiling an on-again, off-again affair? Try oven-cooked eggs!
- Mayonnaise – the creamy “goldilocks” binder, not too much, not too little.
- Sweet Pickle Relish – give you that classic tangy sweetness. You can also use dill relish, but sweet relish is best IMO for egg salad.
- Yellow Or Dijon Mustard – adds just the right amount of color and acid.
- Smoked Paprika – provides a savory, smokey-sweet, and peppery flavor without heat.
- Cayenne Pepper – just enough to say hello, the heat is here!
- Salt & Pepper – to taste.
- Green Lettuce Leaf – buttery bibb or Boston lettuce are lovely! Artisan Bread, Wraps, Croissants – or classic Wonder Bread
- Optional – diced celery for added flavor and a crisp crunch.
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How To Make A Classic Egg Salad Sandwich
(full printable recipe at the end of this post)
As Easy as 1-2-3
- Chop peeled hard-cooked eggs in a mixing bowl.
- Mix all the remaining ingredients and chill.
- Tasting while mixing is highly recommended! 🙂
Serve with green lettuce on your favorite bread.
PRO TIP: Chop hard-boiled eggs quickly by using an egg slicer. Place the egg in the slicer and press down, then turn the egg and slice the other direction.
More Egg Salad Sandwich Tips & Additions
Since chopped eggs don’t have to be pretty for egg salad, you can combine the slightly warm eggs with the seasonings as this helps marry the flavors.
Make sure the eggs are cool enough before adding mayo, as that can cause separation.
A few fresh and tasty additions for egg salad:
- Crisp bacon bits
- Diced tomatoes
- Cilantro leaves
- Sliced red onion
- Mini cucumber rounds
- Green pepper sauce
- Other serving options for your amazing egg salad:
- Egg salad wraps
- Cracker toppings
- Romaine lettuce boats or bibb lettuce bowls
- Crisped phyllo or pastry cups
- Bruschetta style with diced tomatoes
- Crudite dip
Try other methods of making hard-cooked eggs like using your instant pot, air fryer, or in the oven!
Classic Egg Salad With Hard Cook Eggs in the Oven!
Hard-cooked eggs in the oven is way easier than boiling them on the stove! A simple and easy way to get a lot of eggs evenly cooked to your liking! Try it and let me know how it works for you.
- Preheat oven to 325°. Place large room-temperature eggs in a muffin pan (1 egg per space), or put directly on the oven rack using tongs. (Be sure to place a pan below to catch any mess.)
- Bake for 29 minutes, then remove from the oven and place the eggs in a bowl of ice water for 5 minutes.
- Peel eggs while slightly warm under cold water.
TIP: Older eggs usually peel better than fresh eggs.
NOTE: Sometimes, I will get little brown (burnt-looking) spots on the shells and the whites. The eggs are still good, just not as pretty, so I would not recommend this method for deviled eggs, but it’s a great way to cook eggs for egg salad evenly.
Hard-Cooked Eggs In The Oven Without Shells
You can also try hard-cooked eggs in the oven without the shells.
Break and place one egg in each of the wells in the muffin tins. Bake at 350° for 20 minutes and let sit in the pan for 1-2 minutes after removing from the oven. Slide a butter knife around the edges to remove the eggs from the pan. No peeling needed!!
(This is a great way to make eggs for a crowd or a dish like egg salad)
Why Is It So Hard To Make Hard-Boiled/Cooked Eggs?
Well, that’s the question, isn’t it? It isn’t as crucial to attaining perfectly cooked whites when making egg salad sandwiches as when making deviled eggs. But if not cooked properly, egg whites can run the gamut between hard and rubbery and an offputting, undercooked gelatinous white. At the same time, the yolks can be all over the place in terms of doneness.
Two key points to keep in mind when prepping your eggs to be boiled or hard-cooked:
- Try to use eggs that aren’t freshly purchased. When you plan to make an egg salad or deviled egg recipe, especially for occasions and in greater quantities, buy the eggs a least a week before you plan to cook them. Using older eggs affects the ease with which hard-boiled eggs will peel.
- Don’t rely on just a recipe for cooking times. I know, I know, what?! Do a trial run and keep notes for future reference, especially when cooking larger batches of eggs for special occasions. Your stove’s burner BTUs, water levels in the pot, sit time, ice bath, and even the eggs’ temperature before cooking can make a difference.
Even though we now have all kinds of methods, gadgets, and appliances that can hard cook eggs, as well as a deluge of advice out there in Internet land, getting a consistent result across the board can still be a challenge! Making notes makes a difference!
How long will egg salad last?
When stored in an air-tight container, egg salad with relish should last for several days if kept refrigerated.
Now that you know a quick and fool-proof way to make hard-cooked eggs in the oven, it’s easy to have eggs on hand* to throw together for egg salad. You don’t have to make more than what you think you can eat within a few days for optimum flavor.
*Hard-cooked eggs in the shell should last in the fridge for about a week!
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A Classic Egg Salad Sandwich with a creamy mayonnaise dressing seasoned just right with smoked paprika and sweet relish. Makes a delicious lunch., dinner, or picnic treat.
- 12 large eggs, hard cooked
- 1/4 cup mayonnaise
- 2 tablespoons yellow or Dijon mustard
- 2 tablespoons sweet pickle relish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika
- pinch of cayenne pepper
- Peel and chop the hard-cooked eggs into a medium mixing bowl. (Timesaver: use an egg slicer for this step.)
- Add mayo, mustard, sweet pickle relish, and seasonings. Mix until well combined. Taste and adjust the seasonings if needed.
- Serve on bread with green leaf lettuce.
You can adjust any of the ingredients to your liking. Egg salad is something I usually make without measuring. Tasting while mixing is highly recommended.
Hard Cook Eggs in the Oven! Preheat oven to 325°. Place large room-temperature eggs in a muffin pan (1 egg per space), or use tongs to directly on the oven rack (be sure to place a pan below to catch any mess. Bake for 29 minutes. Remove from the oven and place the eggs in a bowl of ice water for 5 minutes. Peel while slightly warm under cold water. NOTE: some times I will get little burnt-looking spots on the shells and on the whites. The eggs are still good, just not as pretty so i would not use this method for deviled eggs, but it's a great way to hard cook eggs for egg salad.
You can also crack the eggs open into the muffin tins. Bake at 350° for 20 minutes. Let sit in the pan for 1-2 minutes then slide a butter knife around the edges to remove the eggs from the pan. No peeling needed!! (this is a great way to make eggs for a crowd or a dish like egg salad)
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 324Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 564mgSodium: 722mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 19g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
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