Delicious Egg Salad for Sandwiches

This egg salad tastes wonderful in a sandwich and will definitely be devoured! It’s really good on rye.


Make deli-worthy egg salad sandwiches at home with this top-rated egg salad recipe! You’ll come back to it again and again.


How to Make Egg Salad

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Egg Salad Ingredients

These are the ingredients you’ll need to make the best egg salad of your life:

· Eggs: Of course, this egg salad recipe starts with eggs!
· Condiments: You’ll need mayonnaise and mustard.
· Green onion: Green onions lend a pop of flavor and color.
· Seasonings: This egg salad is simply seasoned with salt, pepper, and paprika.

How to Make an Egg Salad Sandwich

Here’s a brief overview of what you can expect when you make egg salad sandwiches:

1. Boil, peel, and chop the eggs.
2. Combine the chopped eggs and the remaining ingredients.
3. Serve on bread or with crackers.


How Long Does Egg Salad Last?

Store the leftover egg salad in a shallow, airtight container in the refrigerator for up to four days.

Can You Freeze Egg Salad?

We don’t recommend freezing egg salad, as it will change the texture and flavor. If you’re OK with that, you can freeze it for up to one month. Thaw in the refrigerator overnight.


What to Serve With Egg Salad Sandwiches

Classic egg salad sandwiches pair best with classic side dishes. Consider a leafy green salad, potato chips, French fries, or coleslaw.


Allrecipes Community Tips and Praise

“Very good,” raves Susan May. “I subbed pickles for the green onion and used Dijon mustard. I liked the addition of paprika. Served it on a bun with lettuce, tomato, and a few more pickle planks.”

“Great recipe,” according to NADIGIRL. “Didn’t have green onions so used shallots. Came out great! Will make it again.”

“Superb,” says Teri Peters Sheldon. “Since the best place to start improvising is with something that’s perfect, I used this as a base recipe, and added my own little touches. I substituted chives for the green onion, simply because I have an abundance of it in my garden.”

Editorial contributions by Corey Williams


  • 8 eggs
  • ½ cup mayonnaise
  • ¼ cup chopped green onion
  • 1 teaspoon prepared yellow mustard
  • ¼ teaspoon paprika
  • salt and pepper to taste


  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.

  2. Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper. Stir and serve on your favorite bread or crackers.

    Nutrition Facts
    Servings Per Recipe 4
    Calories 344
    % Daily Value *
    Total Fat 32g41%
    Saturated Fat 6g32%
    Cholesterol 383mg128%
    Sodium 351mg15%
    Total Carbohydrate 2g1%
    Dietary Fiber 0g1%
    Total Sugars 1g
    Protein 13g
    Vitamin C 1mg7%
    Calcium 61mg5%
    Iron 2mg11%
    Potassium 160mg3%

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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