Classic Egg Salad Sandwiches with Lettuce

There’s something timeless and comforting about a Classic Egg Salad Sandwich — creamy, tangy, and perfectly satisfying. This beloved dish has graced picnic baskets, lunchboxes, and tea tables for generations. Made with hard-boiled eggs, mayonnaise, mustard, and simple seasonings, this sandwich is both nostalgic and incredibly easy to make. The crisp lettuce adds freshness and texture, while soft bread ties everything together for a perfect bite.

This recipe celebrates simplicity at its best. Whether enjoyed for breakfast, lunch, or as a light dinner, the classic egg salad sandwich delivers homey comfort and flavor that never goes out of style. It’s quick to prepare, affordable, and endlessly customizable — the ultimate go-to recipe for busy days or casual gatherings.

Why I Love This Recipe

I love this Classic Egg Salad Sandwich because it embodies everything I crave in a homemade meal — creamy, rich, and hearty yet light enough for any time of day. The mixture of chopped boiled eggs, tangy mayo, and a touch of mustard creates a beautiful balance of flavor and texture. The lettuce adds crunch, and the soft bread soaks up all that deliciousness without becoming soggy.

It’s also an incredibly versatile recipe. You can make it as traditional or as gourmet as you like — add herbs, spices, or even avocado. It’s a dish that feels familiar and comforting, yet it always leaves room for creativity.

Why It’s a Must-Try Dish

This is a must-try dish for anyone who appreciates classic comfort food with a touch of elegance. Here’s why:

• Quick and easy – Ready in less than 20 minutes.
• Simple ingredients – Everything you need is already in your kitchen.
• Nutritious – Packed with protein, healthy fats, and vitamins.
• Perfect for meal prep – Great for picnics, packed lunches, or tea parties.
• Deliciously satisfying – Creamy filling with fresh, crisp lettuce and pillowy bread.

It’s one of those recipes that feels both nostalgic and new every time you make it.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4 sandwiches
• Calories: ~320 kcal per sandwich
• Course: Lunch / Snack / Breakfast
• Cuisine: American

Ingredients

For the Egg Salad:

• 6 large eggs
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard (or yellow mustard)
• 1 tablespoon finely chopped chives or green onions (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon lemon juice (optional, for freshness)

For Assembly:

• 8 slices sandwich bread (white, wheat, or multigrain)
• 4–8 lettuce leaves (romaine or iceberg, washed and dried)
• Optional: a sprinkle of paprika for garnish

Step-by-Step Preparation Method

Step 1: Boil the Eggs

1. Place the eggs in a saucepan and cover with cold water (about 1 inch above the eggs).
2. Bring to a boil over medium-high heat.
3. Once boiling, cover and remove from heat. Let the eggs sit for 10–12 minutes.
4. Transfer eggs to a bowl of ice water and let cool for 5 minutes.
5. Peel the eggs and pat dry.

Step 2: Prepare the Egg Salad Mixture

1. Roughly chop the boiled eggs.
2. In a mixing bowl, combine mayonnaise, mustard, salt, pepper, and lemon juice.
3. Add the chopped eggs and gently mix until creamy and well combined.
4. Stir in chives or green onions if using.

Step 3: Assemble the Sandwiches

1. Lay out the bread slices.
2. Optionally, lightly toast the bread for extra texture.
3. Place lettuce leaves on four slices of bread.
4. Spoon the egg salad evenly over the lettuce.
5. Top with the remaining bread slices.
6. Cut in half diagonally and sprinkle with a dash of paprika for presentation (optional).

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How to Serve

Serve these Classic Egg Salad Sandwiches immediately after assembly for the best texture and flavor.

• Perfect for picnics, brunches, office lunches, or afternoon tea.
• Pair with a side of potato chips, pickles, or fresh fruit for a balanced meal.
• Serve chilled for a refreshing summer meal, or at room temperature for cozy comfort.

Recipe Tips

• Perfect eggs: Use slightly older eggs (5–7 days) — they’re easier to peel.
• Smooth texture: Mash some of the egg yolks before mixing for creamier consistency.
• Flavor boost: Add a touch of celery salt, paprika, or hot sauce for extra zing.
• Prevent sogginess: Place lettuce between the egg salad and bread — it acts as a moisture barrier.
• Make ahead: Prepare the egg salad up to a day in advance and assemble sandwiches just before serving.

Variations

1. Avocado Egg Salad:
   Substitute half of the mayonnaise with mashed avocado for a creamy, healthier twist.
2. Greek Yogurt Egg Salad:
   Use Greek yogurt instead of mayo for a lighter, tangy flavor.
3. Curried Egg Salad:
   Add ½ teaspoon curry powder and a pinch of turmeric for an exotic flair.
4. Bacon and Egg Salad:
   Mix in chopped crispy bacon for a smoky, savory touch.
5. Spicy Egg Salad:
   Add diced jalapeños or a few drops of sriracha for a heat kick.
6. Herbed Egg Salad:
   Add fresh herbs like dill, parsley, or basil for a garden-fresh flavor.

Freezing and Storage

• Refrigeration: Store leftover egg salad (without bread) in an airtight container for up to 3 days.
• Freezing: Not recommended — eggs and mayo don’t freeze well and may separate after thawing.
• Make-Ahead Tip: You can boil and peel the eggs up to 3 days in advance and keep them refrigerated until ready to mix.

Special Equipment Needed

• Saucepan (for boiling eggs)
• Mixing bowl
• Whisk or fork
• Knife and cutting board
• Spoon or spatula

Conclusion

The Classic Egg Salad Sandwich with Lettuce is a dish that captures simplicity and flavor in perfect harmony. It’s creamy, wholesome, and endlessly customizable — a reminder that sometimes, the most comforting meals are also the easiest.

Whether you’re preparing lunch for family, packing for a picnic, or craving something satisfying and light, this sandwich delivers every time. The combination of fluffy eggs, creamy dressing, and crisp lettuce makes it truly irresistible.

Classic Egg Salad Sandwiches with Lettuce

There’s something timeless and comforting about a Classic Egg Salad Sandwich — creamy, tangy, and perfectly satisfying. This beloved dish has graced picnic baskets, lunchboxes, and tea tables for generations.

Author: Stella Parker Cuisine: American Course: Lunch

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Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Difficulty: Beginner Servings: 4

Ingredients

Servings

For the Egg Salad:

• 6 large eggs
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard (or yellow mustard)
• 1 tablespoon finely chopped chives or green onions (optional)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon lemon juice (optional, for freshness)

For Assembly:

• 8 slices sandwich bread (white, wheat, or multigrain)
• 4 lettuce 4–8 leaves (romaine or iceberg, washed and dried)
• Optional: a sprinkle of paprika for garnish

Instructions

1. Step 1: Boil the Eggs : Place the eggs in a saucepan and cover with cold water (about 1 inch above the eggs). Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let the eggs sit for 10–12 minutes. Transfer eggs to a bowl of ice water and let cool for 5 minutes. Peel the eggs and pat dry.
2. Step 2: Prepare the Egg Salad Mixture : Roughly chop the boiled eggs. In a mixing bowl, combine mayonnaise, mustard, salt, pepper, and lemon juice. Add the chopped eggs and gently mix until creamy and well combined. Stir in chives or green onions if using.
3. Step 3: Assemble the Sandwiches :Lay out the bread slices. Optionally, lightly toast the bread for extra texture. Place lettuce leaves on four slices of bread. Spoon the egg salad evenly over the lettuce. Top with the remaining bread slices. Cut in half diagonally and sprinkle with a dash of paprika for presentation (optional).

Keywords: Classic Egg Salad Sandwiches with Lettuce