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 made me so hungry! I usually add dill and paprika to my egg salad – but I will be adding the rest of the herbs in my next batch.
Can you bring some here for lunch? :) I could eat egg salad everyday. With chips (mandatory). This looks so delicious!
Yum! Want to make your recipe soon.
I love a good egg salad! This looks lovely :)
Love egg salad. Love the herbs!
This looks delicious! Eggs are definitely on my mind at this time of year, and I love the unique twist that you put on this recipe. Thanks!
Oh EM Gee!! This egg salad sandwich looks amazing. I’m thinking this needs to become a staple in our household!
I agree that a bland egg salad sandwich is a sandwich not worth eating. Your version looks far from bland…and now I’m thinking of my making egg salad for lunch.
You had me at “herby”!!!! I love egg salad in the spring!
This looks absolutely delicious! So yummy,
What a perfect sandwich for a Sunday picnic! I’ve been stockpiling egg recipes for when our chickens start producing eggs–this is one of ’em!
I want this for lunch today!
I love egg salad and this looks so scrumptious! Great recipe, Brenda!
I love egg salad sandwiches. I like to add a little curry powder.
oh wow! this looks delish. i love egg salad sandwiches!
This sounds amazing… I am SOOOO with you on “NO BLAND” thought!! :)
This looks so delicious. We love eggs and eating this salad with bbq chips would be a big hit with my boys.
I love this, Brenda! All of the flavors mixed together are perfect. I might make this for lunch today!
These look wonderful!
Brenda, I love egg salad!!! Yours is so beautiful!