When the drive-thru line is tempting, but your wallet (and your body) would rather skip it, this egg salad sandwich is the better move.
It’s a classic recipe made with hard-boiled eggs, a simple mayo dressing, and a few crunchy add-ins, and it costs a fraction of the price of a fast-food breakfast sandwich while giving you real protein to start the day. Fifteen minutes is really all it takes once the eggs are boiled.
This version keeps things simple and classic, with room to swap in mustard, pickles, or celery depending on what you like. Below you’ll find the full recipe, plus tips for meal prepping a batch so breakfast is ready to go all week.
Classic Egg Salad Sandwich Recipe
A classic, no-cook egg salad with a good textural balance — creamy but still chunky, thanks to gentle mixing rather than mashing. Mayo and mustard form the base, while celery, red onion, and optional relish add crunch and a little tang. It's a quick 15-minute lunch, easy to customize, and just as good on its own as it is between two slices of bread.
Ingredients
- 8 large eggs, hard-boiled and peeled
- 1/3 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon finely diced celery
- 1 tablespoon finely diced red onion
- 1 teaspoon dill relish (optional)
- Salt and black pepper, to taste
- 8 slices of bread (whole wheat, sourdough, or your choice)
- Lettuce leaves, for serving (optional)
Instructions
- Chop the hard-boiled eggs into small, even pieces and add them to a mixing bowl.
- Add the mayonnaise, mustard, celery, red onion, and relish if using.
- Stir gently until everything is combined, but the eggs still have some texture, not fully mashed.
- Season with salt and pepper to taste.
- Spread the egg salad evenly over 4 slices of bread, top with lettuce if using, and close the sandwiches with the remaining slices.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 307Total Fat: 26gSaturated Fat: 6gUnsaturated Fat: 20gCholesterol: 385mgSodium: 360mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 14g
Ingredient Swaps
Lighter mayo option: Swap half the mayonnaise for plain Greek yogurt to cut some fat while keeping the creamy texture.
No dill relish: A small pinch of dried dill or a few chopped fresh chives works as a substitute if you don’t have any in your fridge.
Bread swap: Use a lettuce wrap instead of bread for a lower-carb version, or toast the bread first if you like a little crunch against the creamy filling.
Meal Prep Tips
Boil a batch of eggs at the start of the week so the egg salad itself only takes a few minutes to put together each morning. Store the mixed egg salad in an airtight container in the fridge for up to 4 days, and assemble the sandwich fresh each time so the bread doesn’t get soggy.
FAQ
How long does egg salad last in the fridge?
Mixed egg salad keeps for up to 4 days in an airtight container in the fridge. It’s best to assemble the sandwich right before eating rather than storing it pre-made.
What’s the best way to hard-boil eggs for egg salad?
Place eggs in a single layer in a pot, cover with cold water, bring to a boil, then remove from heat and let sit covered for 10 to 12 minutes before transferring to an ice bath.
Can I make egg salad without mayonnaise?
Yes, plain Greek yogurt or mashed avocado both work as substitutes and give a different but still creamy result.
Is egg salad a healthy breakfast option?
Eggs are a solid source of protein, and making egg salad at home means you control the amount of mayo and salt, which is usually a healthier option than a fast-food breakfast sandwich.
Can I add bacon or avocado to egg salad?
Yes, both are popular additions. Crumbled cooked bacon adds a smoky crunch, and diced avocado adds extra creaminess if you want to change up the classic version.
How do I keep the bread from getting soggy?
Assemble the sandwich right before eating rather than ahead of time, and consider lightly toasting the bread first to create a barrier against the moisture in the egg salad.
Conclusion
This egg salad sandwich proves you don’t need a drive-thru line to get a quick, protein-packed breakfast.
It’s cheaper than fast food, takes about 15 minutes once your eggs are boiled, and is easy to prep ahead for busy mornings.
Try boiling a batch of eggs this Sunday so this sandwich is ready whenever you need it during the week. For more grab-and-go breakfast ideas, check out our 10 Quick Breakfast Ideas for Busy Mornings.
