Old Fashioned Egg Salad Sandwich

A creamy, classic egg salad made with hard-boiled eggs, mayo, mustard, and sweet pickle relish. Simple to put together, easy to customize, and perfect for lunches all week.

Course Dinner, Lunch

Cuisine American, Southern

Keyword best egg salad sandwich recipe, egg salad sandwich, egg salad sandwich recipe, old fashioned egg salad sandwich recipe, southern egg salad

Prep Time 15

Cook Time 20

Total Time 35

Servings sandwiches

Calories 214kcal

Author Blair Lonergan

Ingredients

6 large hard-boiled eggs
¼ cup mayonnaise (Duke's preferred)
1 teaspoon yellow mustard
¼ cup finely diced celery
2 tablespoons sweet pickle relish, drained of excess juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
For serving: croissants, bread or rolls of choice (toasted if desired); lettuce

Instructions

Place the peeled hard-boiled eggs in a large bowl. Roughly chop using a fork or pastry blender, keeping the mixture chunky rather than smooth.
In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt, and pepper.
Add the chopped egg and gently mix until combined. Taste and adjust seasoning as needed. Refrigerate for 15 to 20 minutes for the best flavor, if time allows.
Assemble sandwiches with egg salad and lettuce on bread, croissants, or rolls of choice. Serve immediately.

Notes

How to hard boil eggs: Place eggs in a single layer in a saucepan. Cover with 1 inch of cold water. Bring to a boil, remove from heat, cover, and let stand 12 minutes. Drain, run under cold water for 1 minute, then peel.
Keep it chunky. Rough chop with a fork or pastry blender rather than mashing finely. Texture is what makes this egg salad feel homemade.
Drain the relish. Strain the pickle relish before adding it to keep the dressing from going watery.
Shortcut: Store-bought peeled hard-boiled eggs save about 20 minutes and work perfectly here.
Make-ahead: Keeps in an airtight container in the refrigerator for 4 to 5 days. Assemble sandwiches just before serving so the bread stays fresh.
Lighter version: Replace up to half the mayo with plain Greek yogurt for a tangier, lighter result.
Dill vs. sweet relish: Sweet pickle relish is the classic choice. For a tangier egg salad, substitute dill pickle relish or a small splash of dill pickle juice.
Bread options: White or wheat sandwich bread is traditional. Croissants, toasted sourdough, English muffins, dinner rolls, and angel biscuits all work beautifully.
Food safety: Do not leave egg salad at room temperature for more than 2 hours. Freezing is not recommended.

Nutrition