How long can you store egg salad for a sandwich?

Egg salad can be stored in an airtight container in the refrigerator for up to 3 days. It's best to assemble the sandwich right before eating to keep the bread fresh and prevent sogginess.

Can I use Greek yogurt instead of mayonnaise?

Yes! Greek yogurt can be a great substitute for mayonnaise if you're looking for a lighter, tangier alternative. It will still provide a creamy texture but with added protein and a slight tartness.

Can I make egg salad without curry powder?

Absolutely! If you're not fond of curry powder, you can skip it or replace it with other seasonings like smoked paprika, dill, or mustard for a unique twist on the classic egg salad.

Is this egg salad sandwich gluten-free?

This egg salad sandwich is naturally gluten-free as long as you use gluten-free bread. Be sure to check the ingredients in the bread you choose to ensure it's safe for those with gluten sensitivities.

Egg Salad Sandwich - Quick & Easy Recipe (2025)

Name: Egg Salad Sandwich
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 large egg, hard-boiled, peeled, and chopped; 1 to 2 tablespoons mayonnaise; 2 tablespoons chopped celery; 1 tablespoon chopped green onion or chives; Pinch curry powder; Kosher salt and freshly ground black pepper to taste; Lettuce; 2 slices white, wheat, multigrain, or rye bread, toasted or plain

Description

Egg salad sandwiches are a simple yet delicious choice for a quick lunch or snack. With creamy mayonnaise, crunchy celery, and a hint of curry powder, this recipe transforms basic hard-boiled eggs into a flavorful, satisfying meal.

Ingredients

Scale

1 large egg, hard-boiled, peeled, and chopped
1 to 2 tablespoons mayonnaise
2 tablespoons chopped celery
1 tablespoon chopped green onion or chives
Pinch curry powder
Kosher salt and freshly ground black pepper to taste
Lettuce
2 slices white, wheat, multigrain, or rye bread, toasted or plain

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Instructions

Boil the eggs by placing them in a saucepan, covering with water, bringing it to a boil, then simmering for 9-12 minutes. After cooking, cool the eggs in ice water, peel, and chop them into small pieces.
In a bowl, combine the chopped hard-boiled eggs, mayonnaise, chopped celery, and green onions or chives. Stir well to combine.
Season the mixture with a pinch of curry powder, salt, and pepper. Adjust the seasoning to taste, adding more curry powder or salt if needed.
To assemble the sandwich, lay a leaf of lettuce on one slice of bread to prevent sogginess. Spread the egg salad mixture on top and cover with another slice of bread. Toast the bread if desired.

Notes

Make the egg salad ahead of time and store in the fridge for up to 3 days.
For a lighter version, swap mayonnaise for mashed avocado.
To avoid a soggy sandwich, add lettuce between the bread and the egg salad.
Feel free to add extras like pickles, olives, or smoked paprika for more flavor.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Lunch, Sandwich
Method: Boiling, Mixing
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 428
Sugar: 5g
Sodium: 838mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 12g
Cholesterol: 198mg