This herby Egg Salad Sandwich is creamy, fresh, and packed with the classic flavor you know and love. Chopped hard-boiled eggs are tossed with a rich and tangy mayo dressing, crisp little bites of celery and red onion, and fresh herbs — perfect for piling onto slices of bread.
One thing’s for certain: in the weeks following Easter, you’ll find this Egg Salad Sandwich on repeat. I’ve perfected egg salad over the years, determined to always enjoy it as fresh and flavorful, and perfectly creamy, as possible!
What Makes This Egg Salad Sandwich Recipe My Go-To
I don’t ever remember not liking egg salad sandwiches, or the somewhat similar Deviled Eggs. But both of these dishes can end up, unfortunately, bland and tasteless. So I promise you that my recipes are anything but boring. This egg salad recipe is full of rich and creamy, yolk-y deliciousness, with fresh little bites of veggies and herbs. I always include finely dice celery, just like Mom does.
What You Can Expect:
- Perfect for sandwiches—but that’s not all. Egg salad is very versatile. You can pile it onto a bed of fresh greens. And it’s fabulous on crackers and pitas. Or scoop it up with potato chips, like chips & dip – my personal favorite (especially with barbecue flavored potato chips) egg salad lunch!
- Just-right creaminess with a little touch of crunch. I do not like a gloppy egg salad that tastes like mayo soup, so I add just enough to make it creamy and tangy, with mustard and vinegar to punch things up a bit. And I love tiny little bites of fresh crunch; thus the finely diced celery and minced red onion.
- Fresh herbs. With barely any effort, chives and dill add bright, fresh green flavor to elevate this super simple salad.
What You’ll Need
Here’s a quick look at the ingredients that make this egg salad so flavorful. Scroll down to the printable recipe card for exact measurements.
- Hard boiled eggs – Use my foolproof method for making Easy Peel Hard Boiled Eggs and you can’t go wrong! These Air Fryer Hard Boiled Eggs offer another easy way to make them.
- Mayonnaise – Use a good-quality mayo for the best flavor.
- Yellow mustard – Adds classic egg salad tang, and complements that signature sunshine-y color of the egg yolks.
- White vinegar – This adds a little more bright flavor contrast.
- Salt & black pepper – I use fine sea salt and finely ground black pepper, so both mix smoothly into the salad.
- Celery – Adds crunch and freshness. I like to finely dice it.
- Red onion – Sharp and sassy, the red onion adds some interest and texture. I like to mince this, as I don’t like big bites of onion in egg salad.
- Fresh herbs – Chives add mild onion flavor, while dill has a uniqueness all its own. Both play so nicely with eggs; it’s why they’re often used to garnish deviled eggs.
How to Make Egg Salad Sandwiches
Here’s how to bring this classic sandwich together.
- Chop the eggs. Peel the hard-boiled eggs and cut them into pieces.
- Mix the dressing. In a medium bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper.
- Add the vegetables. Stir the celery and red onion into the dressing.
- Fold in the eggs and herbs. Gently fold in the chopped eggs, chives, and dill until everything is combined.
- Chill the egg salad. Cover and refrigerate for about 30 minutes to let the flavors meld.
- Assemble the sandwiches. Spread egg salad onto a slice of soft bread. Top with another slice and gently press together.
Brenda’s Tips for the Best Egg Salad
The key to a great egg salad sandwich? A great egg salad! Let’s talk about how to make that happen.
- Don’t under cook or overcook the eggs. Overcooked yolks become dry and crumbly; undercooked eggs have yolks that are jammy.
- Chop, dice, and mince. Chop the eggs in uniform pieces to give the salad a better overall texture. Finely dice the celery and mince the onion, so they are distributed evenly through the egg salad, with no large crunchy bite surprises.
- Let it chill. A short rest in the fridge helps the flavors really come together.
A Few Easy Variations
Want to change things up?
- Add chopped pickles or relish. Pickle lovers will appreciate this little twist! Chop up classic Dill Pickles or go for a little sweetness with Bread & Butter Pickles. Or use tangy Pickle Relish.
- Use Dijon mustard. It will give your egg salad a slightly sharper, more earthy flavor.
- Add curry. This is a favorite. Sprinkle in some sweet or hot curry, whatever you prefer.
- Use a croissant instead of sliced bread. SO GOOD.
- Chips & Dip. Give my “chips & dip” approach a try. Grab some potato chips — plain or I really like barbecue flavored — and enjoy!
How to Store Egg Salad
Store egg salad in an airtight container for up to 3 days. Unfortunately, this is not a recipe for freezing — both the egg and the mayo won’t hold up well to the freezer.
More Easy Lunch Ideas
Herby Egg Salad Sandwiches
Ingredients
- 8 large hard boiled eggs, cooked until yolks are just hard (not loose or jammy)
- ⅓ cup good quality mayonnaise
- 1½ tablespoons prepared yellow mustard (use more if desired)
- 1 teaspoon white vinegar
- ½ teaspoon fine sea salt
- ¼ teaspoon finely ground black pepper
- ¼ cup finely diced celery
- 2 tablespoons minced red onion (use more if desired)
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
Instructions
- Peel the hard boiled eggs, then chop into ¼"-½" pieces.
- In a medium bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper.
- Stir celery and onion into mayonnaise mixture. Then fold in chopped eggs, chives, and dill, just until evenly incorporated.
- Cover and refrigerate for 30 minutes to chill.
- To serve: spread egg salad, about ½"-1" thick, over a slice of your favorite soft bread. Top with another slice of bread and press down gently to snug the sandwich together. Slice the sandwich in half with a serrated bread knife. I also like to eat this as a dip, with thick kettle cooked potato chips!
Nutrition Information:
This post was originally published in 2013, then updated in 2026.
This is perfect for breakfast. Thanks for sharing :)
Fantastic salad thanks. Made it yesterday and it went down a treat. Only addition I made was some lightly roasted pumpkin seeds sprinkled over the top. My family love this.
I normally don’t like egg salad, but this one looks seriously delicious!
I love a good egg salad sandwich as well! :D
I love egg salad and will be making this today! Sounds so yummy!
looks wonderful, ok now I’m officially starving!
Looks and sounds delicious!
Nothing is better than an egg salad sammie. Nothing. Well winning Powerball, maybe. :) Looks delectable!
Brenda! This looks amazing. Now I’m going to be obsessing about egg salad. So scrumptious!
I have only begun to love egg salad in the last couple of years but now it is one of my favorite lunches! This version looks perfectly creamy and flavorful and I will be adding it to my lunch menu!
What a beautiful and delicious egg salad! This is definitely going to be made. We dye waaaay too many eggs, and egg salad ideas are much appreciated!! :)
I love all the spices in this! Looks so yummy!
I love the fresh herbs you added!
I *love* egg salad sandwiches. I look forward to Easter for the egg salad more than anything else!
I’m with you all the way on that one! Coloring Easter eggs…all I can think about is all the great egg salad they will make. :)
I love egg salad sandwiches! Yours certainly takes the recipe up a notch. Never thought to use it as a chip dip though but now that you mentioned it…great idea!