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My Favorite Egg Salad

My Favorite Egg Salad

One of my favorite sandwiches, this egg salad is packed with flavor!

Course Main Course
Cuisine American
Keyword Egg Salad
Prep Time 20 minutes
Servings 6 sandwiches
Calories 326 kcal
Author Amanda Rettke


  • 12 eggs, hard boiled
  • 1/2 cup mayonnaise
  • 1 teaspoon mustard
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon paprika `
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup green onion, diced
  • 1/4 cup cooked bacon, crumbled
  • 2 tablespoons chopped shallot, for garnish (optional)


Boil Eggs

  1. In a large pot, arrange the eggs in one layer. Fill with water until about 1/2-inch above the eggs. 

  2. 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.

  3. Peel the eggs under water and pat dry with a paper towel and then chop.

Egg Salad Sandwich

  1. Add chopped eggs to a large mixing bowl.  Stir in the mayonnaise, mustard, celery seed, paprika, salt, pepper, green onion, and bacon. 

  2. 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!)

Recipe Notes

I find that this recipe is perfect as-is for egg salad sandwiches. If you are making this recipe to serve as egg salad, you can add a bit more mayo to make it creamier.