Egg Salad Sandwich

Egg Salad Sandwich Creamy, tangy, and perfectly seasoned — a classic egg salad made with tender hard-boiled eggs, a rich, flavorful dressing, and a satisfying crunch, piled generously onto soft bread. Simple, nostalgic, and absolutely delicious done the right way.

INGREDIENTS

• 8 large eggs
• 0.5 cups mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 0.25 teaspoons smoked paprika
• 3 celery stalks, finely diced
• 3 tablespoons sweet pickle relish
• 2 tablespoons red onion, finely diced
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 8 slices soft white or whole wheat sandwich bread
• butter or mayonnaise, for spreading on bread
• lettuce leaves, for serving
• tomato slices, for serving (optional)

STEPS

1. Hard boil the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a full boil over high heat. Once boiling, remove from heat, cover with a tight-fitting lid, and let sit for exactly 12 minutes. Transfer immediately to an ice bath and let cool for at least 10 minutes. The ice bath stops the cooking instantly and prevents the grey ring from forming around the yolk. Peel under cool running water for the easiest removal.
2. Chop the eggs: Roughly chop the peeled eggs into small, uneven pieces — a mix of smaller and slightly larger chunks gives the best texture. Do not over-chop into a fine mince — some texture in every bite is what makes a great egg salad.
3. Make the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, salt, black pepper, garlic powder, onion powder, and smoked paprika until smooth and well combined.
4. Combine: Add the chopped eggs, diced celery, sweet pickle relish, red onion, fresh chives, and fresh dill to the dressing and fold gently until everything is evenly coated. Do not overmix — you want distinct pieces of egg throughout, not a uniform paste. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar as needed.
5. Chill: Cover and refrigerate for at least 30 minutes before serving — the resting time allows the flavors to meld and the dressing to thicken slightly around the eggs. The egg salad tastes noticeably better after chilling.
6. Assemble and serve: Spread a thin layer of butter or mayonnaise on each slice of bread. Pile the egg salad generously onto four slices, spreading it all the way to the edges. Top with crisp lettuce leaves and tomato slices if using. Close with the remaining bread slices, press gently, and cut diagonally for clean, beautiful halves.

NOTES Tips: The ice bath after boiling is non-negotiable — it stops the cooking immediately, prevents the grey sulfur ring around the yolk, and makes the eggs dramatically easier to peel. Twelve minutes in the residual heat after boiling produces perfectly cooked yolks that are fully set but still rich and creamy — not chalky or dry. Do not over-chop the eggs — rough, uneven chunks give the salad a far better texture than a fine, pasty mince. Fresh dill and chives make an enormous difference in a recipe this simple — use them if at all possible. The egg salad keeps refrigerated in an airtight container for up to 3 days — always assemble the sandwiches fresh just before eating to prevent the bread from going soggy.