If you’ve ever craved the comforting charm of a classic deli staple, you’re about to fall head over heels for the Best Creamy Egg Salad Sandwich. This recipe blends perfectly boiled eggs with a luscious, tangy dressing that strikes just the right balance of creaminess and zest, making every bite feel like a little celebration. It’s a simple lunch or snack that feels indulgent and satisfying, thanks to fresh ingredients that boost texture and flavor with every forkful. Trust me, once you try this Best Creamy Egg Salad Sandwich, it will become your go-to anytime comfort food.
Ingredients You’ll Need
These ingredients are delightfully simple but essential to crafting that unbeatable flavor and silky texture that makes the Best Creamy Egg Salad Sandwich so special. Each element plays a key role in elevating the dish from basic to brilliant, combining creaminess, zest, and subtle crunch seamlessly.
- 6 Large Eggs: The foundation of the salad, providing rich, creamy substance when perfectly hard-boiled.
- 1/4 cup Mayonnaise: Adds smooth, velvety richness to bind everything together.
- 2 tbsp Greek Yogurt: A tangy twist that lightens the mayo and adds a fresh zing.
- 3 tsp Dijon Mustard: Brings sharpness and complexity, brightening the salad.
- 1 tsp Fresh Lemon Juice: Injects a burst of citrusy brightness to lift the flavors.
- 1/2 tsp Lemon Zest: Adds subtle aromatic oils for extra depth.
- 1/4 tsp Smoked Paprika: Offers a gentle smoky undertone that surprises and delights.
- 1/2 tsp Kosher Salt: Enhances all the flavors without overpowering.
- Black Pepper: Freshly ground for a little spicy kick and warmth.
- 1/4 cup Spanish Cooking Onion or Shallot finely diced: Provides a mild onion crunch, balancing creaminess.
- 1 tbsp Chives or Scallions chopped: A bright herbal note that adds freshness and color.
- 1 tbsp Bread & Butter Pickles finely diced: Sweet and tangy bits that introduce a wonderful contrast and texture.
- Bread and Lettuce For Serving: Choose your favorite bread (crusty or soft) and tender lettuce for that perfect bite.
How to Make Best Creamy Egg Salad Sandwich
Step 1: Hard Boil and Chop the Eggs
Start by cooking your eggs just right until the yolks are fully set but still tender—not dry. After boiling, carefully peel them, then chop into bite-sized pieces to create the perfect consistency for your creamy egg salad base.
Step 2: Whisk Together the Creamy Dressing
In a medium bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, lemon zest, smoked paprika, kosher salt, and a few grinds of black pepper. Whisk vigorously until everything comes together into a smooth, flavorful dressing that will bind the salad wonderfully.
Step 3: Add Onions and Mix in the Eggs
Fold the finely diced onion or shallot into your dressing to release mild, sweet crunch. Then gently fold in the chopped eggs along with the chopped chives or scallions and sweet bread & butter pickles. This step ensures every bite offers a perfect harmony of texture and flavor.
Step 4: Chill and Season to Taste
Cover the bowl and chill your egg salad in the fridge for about 20 minutes. This resting time lets the flavors meld beautifully. Give it a final stir before tasting, then adjust salt or pepper accordingly to make it just right.
Step 5: Assemble Your Best Creamy Egg Salad Sandwich
To build the sandwich, place tender lettuce leaves on a slice of bread to add freshness and crunch. Spoon about a quarter of the egg salad mixture on top. You can serve it open-faced or top it with a second slice of bread for a classic sandwich style. Either way, it’s a winner!
How to Serve Best Creamy Egg Salad Sandwich
Garnishes
Adding garnishes like extra fresh chives, a sprinkle of smoked paprika, or even a few thin slices of radish can brighten the plate visually and tastefully. These small touches elevate the dish’s appeal and add layers of subtle flavor.
Side Dishes
The Best Creamy Egg Salad Sandwich pairs beautifully with simple sides like crisp pickles, kettle-cooked chips, or a refreshing green salad with a light vinaigrette. These complement the richness of the sandwich and balance the meal perfectly.
Creative Ways to Present
For a fun twist, try serving the egg salad in crisp endive leaves as bite-sized appetizers or use it as a filling for wraps or pita bread. You can even dollop it on rye crackers for a delightful snack platter at parties.
Make Ahead and Storage
Storing Leftovers
Keep your leftover egg salad in an airtight container in the refrigerator. It will stay fresh and flavorful for up to three days, making it easy to enjoy the Best Creamy Egg Salad Sandwich any time without extra effort.
Freezing
Freezing is not recommended for egg salad as the texture of the eggs and dressing can become watery or grainy upon thawing. Enjoy this sandwich best fresh or refrigerated short term for ideal quality.
Reheating
This sandwich is best served cold or at room temperature to preserve its creamy texture and fresh flavors. If you prefer slightly warmed bread, toast it separately before assembling the sandwich to keep everything delightful.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Absolutely! Regular yogurt will work fine, but Greek yogurt adds a thicker, creamier texture and tangier flavor that elevates the salad.
What type of bread is best for the Best Creamy Egg Salad Sandwich?
Soft sandwich bread, crusty sourdough, or even whole grain bread all work well. Choose what you enjoy most or have on hand!
Can I make this recipe vegan?
While this recipe features eggs and dairy-based ingredients, you can try vegan mayo and tofu scramble for a vegan twist, though the flavor profile will differ from the classic.
Is it okay to add celery or other crunchy veggies?
Yes! Adding celery or cucumber can introduce a nice crunch if you enjoy extra texture, but keep the overall balance so the creaminess shines.
How long should I boil eggs to get the perfect texture for egg salad?
Boil your eggs for about 10-12 minutes, then immediately cool them in ice water to prevent overcooking and ensure tender yolks perfect for chopping.
Final Thoughts
There’s something truly special about the Best Creamy Egg Salad Sandwich that feels both nostalgic and fresh every time you make it. It’s an easy, comforting recipe that brings big flavor with simple ingredients, effortlessly elevating your lunch or snack game. I can’t wait for you to try this recipe and discover why it’s become one of my all-time favorites to share with friends and family. Happy sandwich making!
Print
Best Creamy Egg Salad Sandwich
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwiches
- Method: Stovetop
- Cuisine: American
Description
This easy egg salad sandwich recipe combines perfectly boiled eggs with a creamy mixture of mayonnaise, Greek yogurt, Dijon mustard, and zesty lemon for a refreshing twist. Enhanced with smoked paprika, fresh chives, pickles, and a touch of onion, this classic comfort food is simple to prepare and perfect for a quick lunch or light dinner. Serve it on your favorite bread with crisp lettuce for a satisfying meal.
Ingredients
Egg Salad
- 6 Large Eggs
- 1/4 cup Mayonnaise
- 2 tbsp Greek Yogurt
- 3 tsp Dijon Mustard
- 1 tsp Fresh Lemon Juice
- 1/2 tsp Lemon Zest
- 1/4 tsp Smoked Paprika
- 1/2 tsp Kosher Salt
- Black Pepper, to taste
- 1/4 cup Spanish Cooking Onion or Shallot, finely diced
- 1 tbsp Chives or Scallions, chopped
- 1 tbsp Bread & Butter Pickles, finely diced
For Serving
- Bread (sliced, as needed)
- Lettuce (such as Romaine, tender leaves)
Instructions
- Hard Boil Eggs: Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 10-12 minutes. Drain and transfer eggs to an ice bath to cool. Peel the eggs and chop them roughly once cooled.
- Prepare Dressing: In a medium mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, lemon zest, smoked paprika, kosher salt, and several grinds of black pepper until smooth and evenly combined.
- Combine Ingredients: Stir the finely diced Spanish cooking onion (or shallot) into the dressing. Gently fold in the chopped eggs, chopped chives (or scallions), and diced bread & butter pickles until everything is well incorporated but eggs still hold some texture.
- Chill Egg Salad: Cover the bowl with plastic wrap and chill in the refrigerator for 20 minutes. After chilling, stir the mixture again, then season with additional salt and pepper to taste.
- Assemble Sandwiches: Lay out slices of bread and top one slice with a few crisp leaves of lettuce. Spoon about one-quarter of the egg salad on top of the lettuce. For an open-faced sandwich, serve just like this. For a traditional sandwich, place another slice of bread on top and gently press to close.
Notes
- For perfectly cooked hard-boiled eggs, use older eggs and ensure rapid cooling in an ice bath to make peeling easier.
- You can substitute Greek yogurt with sour cream for a richer flavor.
- Pickles add a nice tang and crunch, but you can omit or swap with capers if desired.
- This egg salad can be made a day ahead to let the flavors meld.
- Serve on toasted bread for added texture and warmth.
- Adding a sprinkle of fresh dill or parsley can enhance freshness.
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