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The Creamiest Egg Salad Sandwich Ever

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3.9 from 75 reviews

This Easy Egg Salad Sandwich recipe combines hard-boiled eggs with a creamy mixture of mayonnaise, Greek yogurt, Dijon mustard, and subtle flavors of lemon, smoked paprika, and fresh herbs. Enhanced with diced onions, chives, and tangy bread & butter pickles, this classic sandwich is simple to prepare, chilled for optimal flavor, and perfect for a quick, satisfying lunch or snack.

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
  • Fresh Lettuce (such as Romaine)

Instructions

  1. Hard Boil the Eggs: Place the eggs in a pot filled with cold water, bring to a boil, then simmer for about 10 minutes until fully cooked. Transfer them to cold water, peel the shells off, and chop the eggs into bite-sized pieces.
  2. Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, lemon zest, smoked paprika, kosher salt, and freshly ground black pepper until smooth and well combined.
  3. Combine Ingredients: Add the finely diced onions to the dressing, then gently fold in the chopped eggs, chopped chives or scallions, and diced bread & butter pickles, ensuring not to mash the eggs too much.
  4. Chill the Egg Salad: Cover the bowl and refrigerate for 20 minutes. After chilling, stir the salad again and adjust seasoning with additional salt or pepper as desired.
  5. Assemble the Sandwich: Lay slices of bread on a clean surface, place fresh lettuce leaves on one slice, then evenly spread about a quarter of the egg salad over the lettuce. For an open-faced sandwich, serve as is; for a classic sandwich, top with another slice of bread and gently press together before serving.

Notes

  • To hard boil eggs perfectly, start with cold water and cool them rapidly after boiling to stop cooking.
  • Use Greek yogurt to add creaminess with less fat than using mayonnaise alone.
  • Pickles add a pleasant tang and texture contrast; adjust quantity to your taste preference.
  • Chilling the egg salad allows flavors to meld and enhances overall taste.
  • Choose fresh, sturdy bread and crisp lettuce for the best sandwich experience.
  • This egg salad can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://yumfoodusa.com/the-creamiest-egg-salad-sandwich-ever/