This Egg Salad Sandwich Recipe is high in protein, easy to make, and loved by both kids and adults! It’s the perfect way to use leftover hard-boiled eggs from Easter. Egg salad is a classic staple for every household and is great to enjoy at home or on the go.

I’ll be honest, I’d never even tried egg salad because I didn’t see the point. And really, how often are you even offered egg salad? For me, basically never! Then one day we went to a new sandwich shop and my husband ordered an egg salad sandwich. I was genuinely confused. We’d been married over five years and I’d never once seen him eat it. He said he’d always liked egg salad, he just never thought to make it. Interesting.

Then I got pregnant, got sick, lived on IV therapy for a while, and completely forgot egg salad even existed. Until this past week. And wow. It’s delicious. I love deviled eggs so why didn’t I think about trying egg salad? I’ve clearly been missing out. So consider this your sign. Try it for lunch, dinner, a snack, as a sandwich, on crackers, or in a wrap. However you eat it, just try it.

Ingredients for Egg Salad Sandwiches

There are a million egg salad sandwich recipes out there, but none of them are going to be as glorious as this one. These are the ingredients you will need:

• Mayonnaise: It has to be Hellman’s. Trust me on this one.
• Dijon or Yellow Mustard: I usually reach for Dijon, but yellow works just fine if that’s what you have.
• Stoneground Mustard: Adds an extra layer of flavor and a little texture that makes the salad more interesting.
• White Vinegar or Lemon Juice: The acid is key to getting the flavor just right and balancing the richness.
• Fresh Chives: Bring a subtle onion and garlic flavor without overpowering the eggs.
• Fresh Parsley: Adds a bright, fresh note that keeps the salad from feeling heavy.
• Fresh Dill Weed: You can’t miss that classic dill flavor. It’s essential for a proper egg salad.
• Kosher Salt: Season thoughtfully and taste often until it’s just right.
• Black Pepper: Adds flavor with the tiniest hint of heat.
• Hard-Boiled Eggs: Use your preferred method. We have posts for both stovetop and Instant Pot.
• 7-Grain Bread: High quality is key so it can stand up to the creamy egg salad.
• Green Leaf Lettuce: I love the crunch and the fresh, bright contrast it adds.

The measurements for each ingredient are listed in the recipe card at the end of the post. You can also save or print the recipe from there.

Other Fun Additions For This Egg Salad Sandwich Recipe

Egg salad is totally personal, and everyone has their favorite twist. Stir in a pinch of paprika, a splash

You know that moment when you’re halfway through winter and your body just starts begging for something fresh, bright, and alive? Yeah, that’s where this Winter Salad with cabbage and Brussels sprouts comes in.

Winter Salad

I fell for Ina Garten’s winter slaw years ago (because of course I did. She makes slaw an event!), but I’ve since tweaked it into something that fits me a little better: this salad is punchy, colorful, crisp, and just chaotic enough to feel alive while surrounded by snow.

I can’t stop making this.

What makes this winter salad so brilliant, is that it doesn’t pretend to be summer. It’s a celebration of what’s actually in season, cabbage, Brussels sprouts, and cranberries. The texture? Deliriously crunchy. The flavor? Sharp but balanced.

I figured I’d like this salad, but it turns out that I really, really LOVE this salad. I made it, tasted it, and proceeded to eat it for lunch alongside my infamous grilled cheese sandwich for the next 3 days. It’s so dang tasty.

What I love most about this recipe is that it lasts. You can make a giant bowl of it on Sunday and still be crunching happily on Wednesday. It actually gets better in the fridge because the flavors continue to develop.

It’s the salad equivalent of a long-term relationship. Yeah, it was great at the start. But, when you get to the point that you’re finishing each other’s sentences? That’s the drea

I’ve lost count of the number of times I’ve gone out for lunch just because I was craving this salad. Inspired by my deep love for the simple house chop served at Harvest Pizza, it was way past time for me to figure out how to make their salad at home.

Crunchy greens, tangy pepperoncini, and hearty chickpeas are tossed with a sweet Italian dressing and then sprinkled with crumbles of creamy cheese to recreate Harvest’s House Chop Salad.

Sweet Italian Dressing

The base flavor for this salad is the sweet Italian dressing. It’s a smooth, sweet cousin to the zesty Italian dressing that is a staple in my kitchen. It’s bright, sweet, and tangy with lemon, Dijon, and garlic flavors in each bite and just a tiny hint of heat from the red pepper.

Salad Happiness

I’m thrilled to tell you that this salad is a spot-on match for the salad we enjoy so much at Harvest Pizza. And I’m able to make it every day at home now. It feels a bit like my salad-loving heart has found an early Christmas present.

What is a Chopped Salad?

The idea behind the popular chopped salads is that each bite will include a little bit of everything, with no need to cut anything further while eating. The key to a great chopped salad is to cut, slice, or chop every ingredient roughly the same size. The greens are usually cut to approxim

Sizzling Oil Greek Feta Dip

This Sizzling Oil Greek Feta Dip has become our family’s obsession! If you’re looking for a simple, crowd pleasing Greek appetizer that can be prepared in minutes, this is it! All you need is olive oil, herbs, feta and garlic! We love it served with crostini!

Why We Love Sizzling Oil Feta Dip with Crostini

As you know, our Sizzling Oil Appetizer and our Sizzling Oil Spaghetti have gone crazy online and for good reason. I honestly think that when something sounds, smells and looks appetizing it literally ends up more appetizing.

We are all obsessed with the show stopping moment that the sizzling, popping hot oil is poured out over the noodles. So what else could we make for that moment? A feta dip of course! Just wait until you serve this Herby Feta Appetizer!

Ingredients for Sizzling Oil Feta

• Olive Oil: Helps cook the garlic and acts as the “sauce” for the feta.
• Garlic: Use fresh garlic so it ends up a little toasted.
• Fresh Herbs: Parsley, Oregano (or Marjoram), Rosemary and Basil
• Red Pepper Flakes: Adds flavor and a little heat.
• Kosher Salt: Adds flavor.
• Balsamic Glaze: Adds acidity and a little sweetness as a cooked down syrup. (TIP: Balsamic Vinegar works fine too)
• Feta: Make sure you buy the block, even if you choose to break it up ahead of time for easier dipping.
• Crostini: The perfect vessel for carrying cheese straight to mouth

How to Make Sizzling Oil Feta Dip

1. Mix: Place all the herbs, garlic and spices in a shallow bowl and mix to combine. Or add the garlic to the oil for a toasted garlic flavor. Spread over the feta.
2. Heat: Add the oil to a small saucepan and heat over medium heat. When the oil is shimmering, add the garlic and let it toast.
   • PRO TIP: Pay close attention to the garlic because it will brown quickly and you don’t want it to burn.
3. Pour: Pour the hot oil and garlic over the top of the herbs mixture and feta. Drizzle with some balsamic vinegar and sprinkle with salt.
4. Eat: Dig in!

FAQ

Sweet peaches, tart and tangy blackberries, fresh mint, basil, and parsley are tossed together with a tangy-sweet vinaigrette over creamy burrata to create the summer salad that I can’t stop eating.

Peach Fruit Salad

This salad is beyond simple to make, yet it delivers amazing flavors. I started adding mint to my morning breakfast bowls a couple of months ago, and I’ve been obsessed with the combination ever since. And yes, I know, I haven’t shut up about it yet.

The fruit salad is pretty darn awesome on its own, tossed with plenty of fresh herbs and drizzled with the white balsamic vinaigrette that everyone loves so much. And while the burrata in this salad is technically optional, I found it to be the highlight for me.

Peach Burrata Salad

I typically buy the smaller 2-ounce balls of burrata and use one for each portion of this salad. If those can’t be found, a larger size burrata can be used and divided for multiple servings.

When you’re ready to serve the salad, place a portion of burrata on a plate and break it apart. Top generously with the peach blackberry salad and sprinkle with additional herbs, if desired.

I’m not even embarrassed to admit that I devoured a ridiculous portion of this salad the day I made it, and then proceeded to eat it again for the next two days. I didn’t even share it with my family the first time I made it.

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