This is the best egg salad sandwich recipe ever. It is creamy, rich, and seriously so good. I cannot imagine making it any other way now, and once you try that extra creamy filling, you will see why…
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Why is this the best egg salad sandwich recipe ever
I have made a lot of egg salad sandwiches, and this is the one I keep coming back to. It is simple, creamy, and just so good. Nothing fancy, nothing complicated, just a really delicious sandwich that always hits the spot.
What makes this one stand out for me is the texture. Taking a minute to press the yolks through a sieve makes the filling so much smoother and creamier, and once I tried it that way, I really did not want to go back. It feels like such a small thing, but you can taste the difference.
Texture + flavor of this egg salad sandwich
This egg salad sandwich is creamy, rich, and full of that classic savory flavor I love. The filling is soft and smooth, with a little bit of texture from the chopped egg whites, so it does not feel mushy or heavy.
And with soft bread or brioche buns, it is just really satisfying to eat. Everything about it feels soft, fluffy, and balanced. In my opinion, this is the kind of simple recipe that ends up being so much better than you expect.
Egg salad sandwich ingredients
- 6 brioche buns
or 12 slices of white bread - 6 large eggs
- 1/3 cup mayo, 80 g
- 1/4 teaspoon salt
- 1/2 teaspoon white granulated sugar
- 1/8 teaspoon black pepper
- 1 teaspoon dried parsley, optional
Optional for boiling the eggs
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
Equipment
- Medium pot
- Large bowl
- Fine mesh sieve
- Mixing bowl
- Sharp knife
- Spoon or spatula
Instructions for this egg salad sandwich recipe
Step 1: Add the 6 large eggs to a pot and cover them with water. Add 1 tablespoon of white vinegar and 1/2 teaspoon of salt to the water to help make the eggs easier to peel later. Bring it to a boil, then cook the eggs for about 13 minutes, until the yolks are fully set.
Step 2: Transfer the eggs to a bowl of cold water and let them sit until they are cool enough to handle. This helps stop the cooking and makes peeling easier too.
Step 3: Peel the eggs, then carefully cut them in half. Try to remove the yolks in one piece if you can. Add the yolks to a bowl fitted with a fine mesh sieve.
Step 4: Press the yolks through the sieve with the back of a spoon. They should look soft and fluffy once they go through. Finely chop the egg whites into small, even pieces.
Top Tip: Chop the egg whites fairly small so the filling mixes evenly and stays creamy instead of chunky.
Step 5: Add the chopped egg whites to a mixing bowl with the sieved yolks. Add the 1/2 teaspoon of white granulated sugar, the 1/8 teaspoon of black pepper, the 1/4 teaspoon of salt, and the 1/3 cup of mayo. Mix everything together until the filling looks creamy, smooth, and evenly combined.
Step 6: Slice the 6 brioche buns, or get the 12 slices of white bread ready. Fill each bun or sandwich with the egg salad mixture. If you like, sprinkle the 1 teaspoon of dried parsley on top for a little color.
Related Recipe: If you want to try a clever twist on a classic, my eggless egg salad sandwich recipe here is so worth making too.
Best Egg Salad Sandwich Recipe Ever
6
servings10
minutes13
minutes510
kcal23
minutesThis egg salad sandwich is creamy, rich, and honestly so good. Once I started making it this way, I did not want to go back to the usual egg salad sandwich.
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Ingredients
6 large eggs
1/3 cup (80 g) mayo
1/4 teaspoon (1.5 g) salt
1/2 teaspoon (2 g) white granulated sugar
1/8 teaspoon (0.3 g) black pepper
6 buns brioche buns or regular bread
1 tablespoon (15 ml) white vinegar
1/2 teaspoon (3 g) salt
1 teaspoon (0.5 g) dried or fresh parsley
Directions
- Boil 6 large eggs in a pot of water for 13 minutes until hard-boiled.
- Transfer boiled eggs to cold water, allow them to cool, and then peel.
- Halve the eggs and separate yolks from whites carefully.
- Press yolks through a fine mesh sieve into a bowl.
- Chop egg whites finely and add to the bowl with yolks.
- Stir in 1/3 cup mayo, 1/4 teaspoon salt, 1/2 teaspoon sugar, and 1/8 teaspoon black pepper.
- Mix ingredients until the egg salad is creamy and smooth.
- Serve on brioche buns or sliced bread as preferred.
Recipe Video
Notes
- Best bread options: Brioche buns make this sandwich extra soft and slightly sweet, which works really well with the creamy egg filling. Regular white sandwich bread works great too, if that is what you have.
- Easier egg peeling tip: Adding 1 tablespoon of white vinegar and 1/2 teaspoon of salt to the boiling water can help make the eggs easier to peel. Cooling the eggs in cold water right after boiling also helps loosen the shells.
- Make-ahead option: You can make the egg salad filling up to 3 days ahead and keep it in an airtight container in the fridge. Assemble the sandwiches right before serving so the bread stays soft and fresh.
- Simple serving ideas: This egg salad sandwich works great for lunch with chips, a small salad, or sliced cucumbers on the side. It also makes an easy packed lunch for school or work.
- Best texture same day: This sandwich tastes best the day you make it, especially once it is assembled. The filling keeps well, but the bread can soften too much if it sits too long.
Nutrition Facts
- Total number of serves: 6
- Calories: 510kcal
- Fat: 33g
- Carbohydrates: 39g
- Protein: 15g
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Storage
This egg salad sandwich is best the same day, especially if it is already assembled. The bread will soften as it sits.
If you want to make it ahead, store the filling in an airtight container in the fridge for up to 3 to 4 days, then assemble the sandwiches when you are ready to eat.
More egg recipes to try
If you loved this egg salad sandwich recipe, be sure to check out more recipes with eggs below… and if you make this one, I would love to hear about it!
- Air Fryer Egg on Toast – This easy air fryer egg on toast is a quick and satisfying breakfast you can make in minutes. The toast turns perfectly crisp while the egg cooks right on top for a simple, delicious meal.
- How To Make Scrambled Eggs Fluffy – Learn how to make soft, fluffy scrambled eggs with a simple cooking technique. This recipe shows how to achieve creamy, tender eggs that are perfect for breakfast or sandwiches.
- Crispy Cabbage Pancakes – These crispy cabbage pancakes are savory, flavorful, and packed with vegetables and eggs. They cook up golden and crunchy on the outside while staying soft inside, making them a great quick meal or snack
Leave a comment or ask any questions about this egg salad sandwich in the comments below or in the YouTube video comments. I’ll try my best to reply to everything.