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–+ servings
Egg salad sandwich on a plate.

Homemade Egg Salad Sandwich

This delicious egg salad sandich is made with classic egg salad, crunchy vegetables, and hearty toasted bread.
Prep 30 minutes
Cook 15 minutes
Total 45 minutes
Fat 16
Carbs 31
Protein 19
Yield 4

Ingredients

Egg Salad

  • 8 large hard-boiled eggs
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1.5 teaspoons white vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon paprika
  • 1/2 teaspoon hot sauce

Egg Salad Sandiwch

  • 8 slices of sourdough sandwich bread any kind
  • 1 cup lettuce romaine, or any kind
  • 2 celery stalks cut into 3-inch strips cut lengthwise
  • 1 large slicing tomato sliced
  • ½ medium white onion sliced into thin rounds
  • 2 large dill pickles sliced into thin rounds
  • 1 tablespoon chopped fresh dill

Instructions

  • Bring a large pot of water to a boil and gently add the eggs. Set a timer for 8 minutes. While the eggs are boiling, prepare a large ice water bath in a large bowl. After 8 minutes, remove the eggs from the boiling water with a slotted spoon and set the eggs in the water bath for 5 minutes.
  • While the eggs are in the water bath, prepare the egg salad sauce. Add the Greek yogurt, mayonnaise, mustards, vinegar, salt, pepper, paprika, and hot sauce to a bowl and mix until well combined. Set aside.
    Eggs in an ice bath.
  • Peel the eggs and chop the eggs into small pieces. Add the eggs to the sauce and mix until combined. Cover and refrigerate for at least 30 minutes.
    Peeling eggs for the egg salad.
  • Toast the bread and assemble the egg salad sandwiches. Place the lettuce you are using on top of a piece of toast (good for keeping the bread from getting soggy). Then, layer the celery, tomato, onion, and pickles in top of the lettuce. Scoop ⅓ cup of egg salad on top of the ingredients and season with fresh dill.
    Egg salad sandwich ingredients on toast.
  • Add the last piece of bread to the top of the ingredients and enjoy.
    Egg salad sandwich on a plate.

Tips & Notes

  • Feel free to substitute the different types of mustards with other kinds of mustards. We love the crunch that the celery gave the sandwich but feel free to skip the celery if you would like.
  • We highly recommend serving this egg salad sandwich with BBQ kettle chips.

Nutrition Facts

Calories: 349kcal | Carbohydrates: 31g | Protein: 19g | Fat: 16g | Fiber: 3g | Sugar: 6g