Name: Quick 10-Minute Egg Salad Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 6 large eggs, hard-boiled and peeled; 1/4 cup mayonnaise; 1 teaspoon Dijon mustard; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; Black pepper to taste; 1 tablespoon chopped chives or green onion (optional); Bread slices, croissants, or lettuce leaves for serving; Paprika for garnish (optional)

Need a fast, protein-packed lunch that doesn’t sacrifice flavor? This Quick 10-Minute Egg Salad Sandwich is your new best friend. Creamy, tangy, and deliciously satisfying, it brings comfort food vibes in a flash. Whether you’re feeding a crowd or just making a solo lunch, this recipe delivers every time with just a handful of pantry staples.

The beauty of this sandwich lies in its balance of texture and flavor. Soft chopped eggs meet the zing of mustard and the coolness of mayo, tucked between slices of bread or spooned into lettuce cups. You can dress it up with herbs, paprika, or even a few dashes of hot sauce if you’re feeling bold. Either way, you’ll be enjoying something homemade in less time than it takes to scroll your feed.

What Kind of Eggs Should I Use?

The fresher the better, but if you have older eggs in the fridge, this is the perfect time to use them—they peel more easily after boiling. Large eggs are ideal, and make sure to cook them until fully hard-boiled so the yolks blend smoothly into the mix.

Ingredients for the Quick 10-Minute Egg Salad Sandwich

6 large eggs, hard-boiled and peeled
1/4 cup mayonnaise
1 tsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp salt
Black pepper to taste
1 tbsp chopped chives or green onion (optional)
Bread slices, croissants, or lettuce leaves for serving
Paprika for garnish (optional)

How To Make the Quick 10-Minute Egg Salad Sandwich

Step 1: Boil and Peel the Eggs

Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Cool under cold running water and peel.

Step 2: Chop the Eggs

Roughly chop the peeled eggs into small pieces. You can mash them slightly with a fork if you like a smoother texture.

Step 3: Mix the Ingredients

In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, garlic powder, salt, and a few cracks of black pepper. Stir until well combined. Fold in chives or green onions if using.

Step 4: Assemble and Serve

Spoon the egg salad onto your favorite bread, toasted if desired. You can also serve it inside croissants, in wraps, or over crisp lettuce leaves. Sprinkle with paprika for extra color.

How to Serve and Store Your Egg Salad Sandwich

Serve this egg salad sandwich fresh, either open-faced or fully stacked. It’s also great scooped onto crackers or tucked into pita pockets for variety. If you’re planning ahead, store the egg salad (without bread) in an airtight container in the fridge for up to 3 days.

Avoid freezing—the texture of eggs doesn’t hold up well. For best results, prepare the egg salad the day you plan to serve it and assemble the sandwich just before eating to keep everything fresh and crisp.

Frequently Asked Questions

How long can I keep egg salad in the fridge?

It keeps well for up to 3 days when stored in a sealed container in the refrigerator.

Can I use Greek yogurt instead of mayo?

Yes! Greek yogurt is a tangy, protein-rich alternative to mayonnaise. You can swap some or all of the mayo, depending on your taste.

What’s the best bread for egg salad sandwiches?

Soft sandwich bread, brioche buns, or croissants work beautifully. For a low-carb option, serve it in lettuce wraps.

Can I make this spicier?

Definitely. Add a dash of hot sauce, a pinch of cayenne, or chopped jalapeños to turn up the heat.

Is this recipe good for meal prep?

Yes, it’s great for a quick lunch during the week. Just prep the filling in advance and keep the bread separate until you’re ready to eat.

Want More Sandwich Ideas with a Twist?

If you love this egg salad sandwich, try exploring these other crowd-pleasers:

Grilled Cheese Burrito Recipe for a cheesy, toasty hybrid treat.
Buffalo Chicken Calzone if you’re in the mood for bold and spicy.
The Ultimate Homemade McGriddle for sweet-meets-savory breakfast magic.
Marry Me Chicken Pasta to bring creamy romance to your plate.
Healthy Mediterranean Salmon Dinner for a lighter, protein-packed evening option.

📌 Save this recipe to your Pinterest board so you can whip it up whenever you need a fast, satisfying meal.

And let me know in the comments how you served your egg salad! Did you go for sourdough, croissant, or lettuce wrap? Add any extras like avocado or pickles?

I love seeing the creative spins you bring to these classics. Don’t be shy—let’s share the tasty inspiration! You can also follow me on Pinterest @NinaDishes for fresh daily recipes.

Quick 10-Minute Egg Salad Sandwich

Author: Nina Klatten
Total Time: 20 minutes
Yield: 3 sandwiches
Diet: Vegetarian

Print Recipe

Description

This Quick 10-Minute Egg Salad Sandwich is your go-to solution for a creamy, protein-rich lunch that comes together with pantry staples. Freshly boiled eggs, mayo, mustard, and a touch of seasoning create the perfect filling for sandwiches, wraps, or lettuce cups. Great for busy weekdays and ideal for meal prep!

Ingredients

6 large eggs, hard-boiled and peeled

1/4 cup mayonnaise

1 teaspoon Dijon mustard

1/4 teaspoon garlic powder

1/4 teaspoon salt

Black pepper to taste

1 tablespoon chopped chives or green onion (optional)

Bread slices, croissants, or lettuce leaves for serving

Paprika for garnish (optional)

Instructions

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Cool under cold running water and peel.

2. Roughly chop the peeled eggs into small pieces. You can mash them slightly with a fork if you like a smoother texture.

3. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, garlic powder, salt, and black pepper. Stir until well combined. Fold in chives or green onions if using.

4. Spoon the egg salad onto your favorite bread, croissants, or lettuce leaves. Serve immediately. Sprinkle with paprika if desired.