My favorite egg salad has to have 2 important things: lots of eggs and lots of flavor! This recipe is simple enough yet SO good! Don’t forget to make some of my favorite Rice Krispy Bars for dessert! 🙂

Egg Salad Sandwich Recipe

How to Make Egg Salad

The most important part is the eggs, of course! Getting the perfect hard-boiled egg is easy if you follow this simple method.

How to Hard Boil Eggs

Add all eggs to a large pot. Cover with cool tap water. Set on the stove, turn to high heat, and then set a timer for 14 minutes. When the timer goes off, take the pot off the stove and place the eggs in cold water.

Egg Salad on a Croissant

Egg Salad Sandwich

A classic egg salad for sandwiches is hard-boiled eggs + mayo and a little salt and pepper. Serve on bread and call it a day. My perfect egg salad sandwich is on a croissant. The bread you choose is entirely up to you.

Egg Salad in A Bowl

How to Determine the Amount of Egg Salad to Make

Just in case you were wondering how much egg salad to make so you don’t have leftovers, try this ratio: 2-3 hard-boiled eggs per person. There’s a little wiggle room in the number of eggs because it depends on how many other ingredients are in the egg salad.

Perfect Egg Salad Sandwiches

How Long Does Egg Salad Last

Egg salad will last up to 5 days in the refrigerator. Experts recommend that egg salad should be discarded if left out for more than 2 hours at room temperature.

More Lunch Ideas

My Favorite Egg Salad
5 from 12 votes

My Favorite Egg Salad Sandwich

Prep Time 20 minutes
Total Time 20 minutes
One of my favorite sandwiches, this egg salad is packed with flavor!


  • 12 eggs, hard boiled
  • ½ cup mayonnaise
  • 1 teaspoon mustard
  • ¼ teaspoon celery seed
  • ¼ teaspoon paprika
  • ¼ teaspoon kosher salt
  • teaspoon ground black pepper
  • ¼ cup green onion, diced
  • ¼ cup cooked bacon, crumbled
  • 2 tablespoons chopped shallot, for garnish (optional)
  • Bread for Serving


Boil Eggs

  • In a large pot, arrange the eggs in one layer. Fill with water until about 1/2-inch above the eggs. 
  • Bring the pot to a boil, cover, and remove from the heat. Let sit for 14 minutes. While the eggs are cooking, prepare an ice water bath in a large bowl. Once the eggs are done, transfer them to the ice water bath using a slotted spoon. Let cool for 1 to 2 minutes.
  • Peel the eggs under water and pat dry with a paper towel and then chop.

Egg Salad Sandwich

  • Add chopped eggs to a large mixing bowl.  Stir in the mayonnaise, mustard, celery seed, paprika, salt, pepper, green onion, and bacon. 
  • Add about 1 cup of the egg salad to a croissant or sandwich bread. (Add lettuce, tomato, or whatever ingredients you prefer on your sandwich.)

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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