Print

2026 Creamy Egg Salad Sandwich Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 76 reviews

This easy egg salad sandwich recipe combines perfectly hard-boiled eggs with a creamy mixture of mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon for a tangy twist. Enhanced with smoked paprika, diced onions, chives, and bread & butter pickles, this flavorful egg salad is quickly chilled and then served on fresh bread with crisp lettuce, making it a perfect quick lunch or snack option.

Ingredients

Scale

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
  • Lettuce leaves (such as Romaine or butter lettuce)

Instructions

  1. Hard Boil the Eggs: Place the eggs in a pot with enough cold water to cover them by about an inch. Bring to a boil over medium-high heat, then cover and remove from heat. Let the eggs sit for 10-12 minutes. Drain and transfer them to an ice bath to cool. Once cooled, peel and chop the eggs coarsely.
  2. Prepare the Dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, lemon zest, smoked paprika, kosher salt, and black pepper until smooth and well combined.
  3. Combine Ingredients: Add the finely diced Spanish onion or shallot to the dressing and mix well. Fold in the chopped eggs, chopped chives or scallions, and diced bread & butter pickles gently to keep some chunkiness.
  4. Chill the Egg Salad: Cover the bowl with plastic wrap and refrigerate the egg salad for at least 20 minutes. This resting time allows the flavors to meld together. Before serving, stir the salad and adjust seasoning with additional salt and pepper if needed.
  5. Assemble the Sandwiches: Lay lettuce leaves on slices of bread. Spoon about 1/4 of the egg salad on top of the lettuce. For an open-faced sandwich, serve as is. For a traditional sandwich, top with another slice of bread, gently pressing down to hold everything together. Serve immediately and enjoy!

Notes

  • Use fresh eggs for best results when hard boiling.
  • Chilling the salad enhances the flavors and prevents it from being too runny.
  • Feel free to substitute Greek yogurt with sour cream or extra mayonnaise for creaminess adjustment.
  • Add a pinch of celery salt or dill for additional flavor variations.
  • Best served on fresh, soft sandwich bread or toasted slices for added texture.
  • Leftover egg salad can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://yumfoodusa.com/2026-creamy-egg-salad-sandwich-recipe/