This Creamy Classic Egg Salad Sandwich is an easy, satisfying recipe made with perfectly cooked eggs, creamy mayonnaise, a touch of mustard, and fresh green onions. Everything is mixed into a rich, flavorful egg salad and piled between golden toasted bread for a delicious breakfast, lunch, or quick snack.
Ingredients
6 large eggs
1/3 cup mayonnaise
1 teaspoon yellow mustard
1 tablespoon finely chopped green onions
1 tablespoon finely chopped celery
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Salt and black pepper, to taste
4 slices of toasted bread
Fresh chives or green onions, for garnish
Instructions
Cook the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and cook for about 10–12 minutes. Transfer the eggs to cold water and let them cool completely.
Make the egg salad: Peel the eggs and chop them into small pieces. Add them to a bowl with mayonnaise, mustard, green onions, celery, garlic powder, paprika, salt, and black pepper.
Mix: Gently stir until everything is well combined while keeping some small pieces of egg for texture.
Assemble: Toast the bread until lightly golden. Spoon a generous amount of egg salad onto two slices of bread, then top with the remaining slices.
Serve: Garnish with fresh chives or green onions and serve immediately.
Pro Tip
For the best texture, don’t over-mash the eggs. Keeping some larger pieces gives the sandwich a delicious homemade texture. You can also chill the egg salad for 20–30 minutes before serving for even better flavor.