Learn how to make the best easy egg salad sandwiches with this simple recipe. It’s a great base recipe, which can be switched up to suit your tastes however you prefer.
Years ago, I developed this recipe after seeing recipe after recipe for Egg Salad that called for relish… I HATE RELISH so it is NEVER in my house and I wasn’t about to buy it just for the one dish that I make that calls for it.
So, thankfully I was able to mesh a few recipes together and the final product is pretty good.
The last egg salad sandwich recipe you’re ever going to need!
The best part about this recipe is that you can switch up whatever ingredients you want which means that you can make it as healthy or as unhealthy as desired…you could try adding some Bell Pepper, Chunks of Pickle, Green Onion, make it with Avocado Oil Mayo to lighten it up even more. I wouldn’t suggest trying all of those “mix-ins” at once, but just wanted to give you some ideas on what you can do with it.
If you want it to be a salad on its own you could garnish it with paprika and/or some extra sliced hard boiled eggs… there really are so many things that you can do with this versatile recipe… I just recommend trying it as is the first time and then switch it up after that if you wish.
I think my favorite thing about this recipe is that I pretty much always have all of the ingredients on hand at all times. Which equates to a super simple meal…like so simple, that other than boiling and peeling the hard-boiled eggs, it only takes a few minutes to make this.
How long does Egg Salad last?
I personally wouldn’t dare let egg salad sit in my fridge for more than four or five days… but that also means that I put it in an airtight container and did not leave it out on the counter for more than twenty minutes or so at a time.
You need to be a little bit more careful with both eggs and mayo, so that is my recommendation on how long you can store this before consuming or tossing it in the trash.
How To Make Egg Salad Sandwiches:
**Look for the instructional video within the recipe card.**
- 2/3 Cups Mayonaise
- 3 Tablespoons Dill Pickles (finely grated)
- 1 Tablespoon Onion, Finely Grated (can use minced dried)
- 1 teaspoon White Vinegar
- 1 teaspoon Black Pepper
- ½ teaspoon Salt
- 8 Hard Boiled Eggs (peeled of course)
Make sure to eat within a few days of making and mix well before serving.
Amount Per Serving Calories 205Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 14gCholesterol 194mgSodium 340mgCarbohydrates 1gFiber 0gSugar 1gProtein 7g
These caloric amounts are automatically estimated by a plugin on my site and should be treated as an estimate only.
This recipe actually tastes best if you cover it tightly and let it sit in the fridge for several hours before you serve it so that the flavors can blend nicely, but if you’re in a rush it will still taste pretty good.
That’s really all that I have to share with you guys today, but don’t forget to check out my entire “Main Dish” section, there are lots of yummy recipes there too.
Here are several of my other easy recipes that you’re also going to love:
For those of you that would like another option of a “pinnable” image to share on Pinterest, here you go. Thanks so much for the support.
*Please note: This recipe post was originally shared on this website on August 5, 2011 and has since been periodically updated to improve user experience, add a free printable recipe card, and a video tutorial.