Whether you’re a fan of Mayonnaise or Miracle Whip, this classic egg salad sandwich recipe suits both cravings. Quick, simple, and easy!
Simple Egg Salad Sandwich Recipe
Once upon a time, as in yesterday, there was a family divided. They made their choices, they took sides. Neither would budge to accommodate the other.
It was a battle of the egg salads. One recipe made with traditional deli-style mayonnaise. One recipe made with sweetened up, home school Miracle Whip.
My allegiance to Miracle Whip had remained steady throughout my youth, including my favorite after-school snacks of cheddar cheese topped Triscuits with a schmear of Miracle Whip. My favorite sandwich was egg salad, and Miracle Whip was my flavor enhancer of choice.
And then it happened. On a trip to New York City, I discovered the purity of mayonnaise. A corner deli egg salad sandwich made me convert. I had switched sides. I was now a mayo lover.
My family is still far from making the jump to the other side. I am outnumbered.
The end result? Each egg salad that is made in our house is made in two versions, one with a finely chopped hard-boiled egg that is barely moistened with the tang of mayo and a bit of mustard. The other delivers a more generous dollop of the far sweeter Miracle Whip mixed into heartier chunks of egg.
So which kind of lover are you? Miracle Whip or Mayonnaise?
Egg Salad Sandwich Ingredients
This classic egg salad recipe is as simple as it gets. Here’s what goes into my favorite egg salad sandwich:
- Eggs
- White bread
- Butter
- Mayonnaise or Miracle Whip
- Yellow mustard
- Kosher salt
How to Make Egg Salad Sandwiches
The key to making a simple egg salad sandwich truly phenomenal is to hard-boil the eggs just right. Place the eggs in a pot and cover them with water. Then, bring to a boil over high heat. Check out this post for the easiest way (and tips) to make perfect hard-boiled eggs every time.
Remove from heat, cover with id, and let sit for 10 minutes. Then, cool with cold water and ice cubes for 5 minutes. For best results, crack and peel eggs under cold running water. Et voila, you’ve made perfect hard-boiled eggs!
From there, it’s as easy as mashing together the remaining ingredients and dolloping them onto your bread of choice.
How Long Does Egg Salad Last?
This classic egg salad will last 3 to 5 days in the fridge. If any separation occurs, give it a good stir before assembling fresh sandwiches.
Can I Add Mix-Ins to Classic Egg Salad?
Go for it! Relish, crumbled bacon, a pinch of paprika — doctor up these simple egg salad sandwiches as you see fit.
Tips for the Best Egg Salad Sandwich
No matter which you prefer — classic mayo or sweet Miracle Whip — white bread is a must, lightly toasted with a swipe of butter. I find the ratio of two eggs to one scant tablespoon of mayonnaise and ½ teaspoon mustard plus a pinch of salt results in the finest combination.
If desired, you can amp up your simple egg salad with a sprinkling of fresh herbs. Or, try using a mixture of mustards to achieve a deeper flavor.
Note that egg salad is one of those dishes that gets better with age. It’s delish when enjoyed right away, but it’s even better after it’s had time to chill in the fridge for a few hours.
More Classic Salad Recipes to Master
- How to Make the BEST Potato Salad
- Classic Blue Cheese Wedge Salad
- Healthier Chicken Salad
- Caesar Salad with Garlic Croutons
- German Potato Salad
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Classic Egg Salad Sandwich
Ingredients
- 4 eggs
- 2 scant tablespoons mayonnaise
- 1 teaspoon yellow mustard
- kosher salt
- 4 slices white potato bread
- 1 tablespoon butter
Instructions
- Place eggs in a medium saucepan, cover by with cold water by 1 inch or from your fingertip to first knuckle. Bring to a boil over high heat. Remove from heat, cover with id and let sit for 10 minutes. Cool with cold water and ice cubes for 5 minutes. Crack and peel eggs under cold running water. Set aside.
- In a bowl mash eggs finely. Add mayonnaise, mustard and salt and stir to combine.
- Toast bread, butter and top two slices with half of egg mixture. Top with remaining bread slices and serve.
Nutrition
More Easy Sandwich Recipes to Make
- Chicken Caprese Sandwich
- Pulled Chicken Sandwich with Creamy Ranch Sauce
- Healthier Fried Fish Sandwich
- My Favorite Reuben Sandwich
- Curried Egg Salad Sandwich
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Cari Bennett
Love mayo for egg salad, but, have an affinity for crunch in my sandwiches–therefore, finely chopped onion must be in there. Flavor enhanced to 2021 with a little yellow mustard for spark!
Heidi
Great ideas all around Cari.
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mam! i want to know how to make pasteries or cake without egg.
Ann Flagg Campbell
Aquafaba! It’s the liquid in chickpeas makes a great substitute in baking! Also veganessentials.com has great egg replacer too.
Ashley @ Foodie Crush
Thanks for the info Ann
Robert G Brown
What can you expect from a reader? I move too fast. Life is filled with alterior motives when you want something. I make a good egg salad sandwich, but it’s the boiling that is the real secret. I like to bring the water to a boil, place the eggs cover and turn off the stove and let sit 12 minutes but up to 20 is beautiful.
Timbo
I love mayo.
But grew up with miracle whip for any salad sandwich.
The trick is to use just enough miracle whip and yellow mustard so you can’t tell it’s miracle whip.
Also with minced onion and celery.
My friends think I use mayo. My family also does the same with potato salad. Everyone asks for the recipe, till you tell them it’s made with miracle whip.
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I make a mean egg salad
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Laura Madsen
Definitely Miracle Whip here, with diced green onions, salt & pepper
heidi
Laura, you and my mom have the same egg salad cravings :)
Shari Giarraputo
I make a mean egg salad. I will only use mayo. Can’t convince me otherwise. We have a similar recipe. Thanks for sharing
VinsThiago
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Aimee
I vote for Mayo, Dijon Mustard and a little sweet pickle relish.
Miracle Whip has been too sweet for me since I left elementary school.
Nayya
Wow…this is simply amazing! Im a Foodie and so far i like what im seeing….its amazing what one can do with an egg.
Marcia
I am and always have been in love with Miracle whip!!!! I also use it in my potato salad…no mustard as it takes away the flavor in the potatos. Plain Mayo is just too bland for me. Great to use in egg salad with sweet pickle relish.
EatFormula
Great food recipe. I will try to make this . Beside this, I will try tom make this Jerk Chicken Pasta First. Which is really wonderfull..
Why not you try?
Marsha
I use half mayo and half MW whether the salad is egg, chicken, tuna or potato. Our moms both used MW but we like it a little less pronounced. MW on a sandwich with peanut butter, horseradish and alfalfa sprouts is a long time favorite.
Elizabeth
All of these sandwiches look delicious. I am loyal to Duke;s mayo as you are to Miracle Whip.
Tootsie Pop
haha! Wow! Have you been inside my kitchen? We are a house divided here. There sits the husband’s mayo jar. There sits my Miracle Whip jar. Side-by-side in the door of the fridge.
My mother (!) went over to the dark side of mayo after indoctrinating us all in Miracle Whip. So I’ve carefully cultivated the taste-buds of my children. One is a switch-eater and will eat it either way to keep the peace. The other (insert evil laugh) is a Miracle Whip child. mwahahaha My work here is done.
Tootsie Pop
* just finishing up that last Christmas gift–a basic recipe book for my child.
Natalie
I’m a mayo girl also. But, I always use half mayo & half miracle whip in my egg salads, potato salads, chicken salads and deviled eggs. I find that all mayo is just too blah, and all miracle whip is just too tangy.
Ms. Frau
I posted on Egg Salad this year, too. I use Mayo in mine…I’ve never liked Miracle Whip. It tastes sweet to me. Funny, though, when I was growing up one of the first cakes my Mom taught me to make (I’m sure because it was so easy and a great learner recipe) had Miracle Whip in it. Looks like most of your readers like Mayo, too. Welcome to the Club!
Dana
I know this post is old but I just had to add in my vote for Miracle Whip all the way!!
Mayo has always disgusted me. Even the real, homemade kind.
Large chunks of egg, Nancy’s sharp tangy mustard, Miracle whip, sweet pickle relish, and chopped green olives. Yummo!
Tiffany
I LOVE Miracle Whip in my egg salad too, mayo just falls flat. I use Dijon mustard instead of yellow, but have never had olives added! That might be worth a try!!
Connie
Definitely mayonnaise in my household! I like mine with a little mustard, minced celery and green onion and lots of black pepper.
Aggie
Cute post, and I’m making egg salad as we speak :) came here for ideas!
I’ve never been a miracle whip gal, a tiny touch of mayo and mustard is all I need in egg salad. I could eat it every day.
Priscilla
MY GAWD..
I love egg salad!!
I’m not someone who’s good at cooking, but these pictures made me want to make some for myself!!
Mmmmmmmmm~
Jill
I’m casting my vote for the egg salad with mayo… but they all look delish!
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Jennifer | Mother Thyme
We have been whipping up egg salad the last few days to finish up the eggs we made for Easter. These look delish! I have to say I prefer mine with mayo but either way they are mighty good! :)
me @ the-intentional-me
I recently converted my family from a “light” mayo to a “real” mayo – Trader Joe’s Organic – not a pinch of sugar in site. I forgot how good “real” can taste. And we are a family of egg lovers – any form – any way – add the mayo and call it a meal!
Lucy
Definitely mayo! With a little sweet pickle relish and yellow mustard. MMM. Need to rethink my lunch plans.
Lori @ RecipeGirl
Oh man… I could not, would not eat Miracle Whip in any way, shape or form! Is that because I didn’t grow up w/ the stuff? It just tastes icky to me. Egg salad with mayo, however… totally yum. But the eggs have to be mashed up pretty well :) Picky, aren’t I?
David Kester
Same here:-)
Julie
Oh my. I’ll take egg salad any way I can get it!
Kalyn
I am all about mayo, but I confess I do like Miracle Whip in potato salad!
patti
It’s miracle whip, on whole wheat, sorry darlin’ the question continues.
Jessie
I totally agree Patti! I think we’re the minority.
Sarah | The Cyclist's Wife
Wife: Maybe I should make egg salad.
Shows photos to The Cyclist
The Cyclist: Heck yeah! I’ll boil the eggs!
He is currently boiling eggs.
It appears I will be making egg salad.
Thanks for inspiring the Cyclist house!
Helena
As a friend of a friend once said: “Mayonnaise equals death.” But then, so does Miracle Whip. I use Ranch dressing in mine with a healthy dose of Plotchman’s (Plochman’s? However it’s spelled, it’s the greatest) yellow mustard. Your photos look mouth-watering, particularly the mayo version. Nothing like egg salad on white toast!
Mark
Ha just had egg salad for lunch today on some Jewish Rye. I tend to a lot of and about 2tbsp or so of Mayo and I like the spicy mustard’s as well.The Dietz Watson jalapeno mustard and I also add a pinch of paprika to mine as well.
Maribel Reyes
I will have to try some of these recipes, I do prefer Best Foods Mayo… it is the best taste for me :)
Cassie
They all look divine. And I don’t really turn down any kind of salad sandwich, be it egg, chicken, tuna, etc. However, with egg salad, I do prefer Miracle Whip for some reason…I think I like the sweeter flavor with the eggs.
SeattleDee
I’m a mayo fan, no question about it. But load up my egg salad sandwich with crumbled bacon, chopped scallions, chutney or sweet pickle relish, please.
Becky O.
For the first few years of my marriage my husband was positive you could never tell the difference. Boy was he in the dark! I finally convinced him to do a taste test and well…you know the rest of the story. :)
These look gorgeous. I’m a mayo girl, generally speaking.
Averie @ Averie Cooks
These egg salads all just look so beautiful! Never saw so many pretty eggs and mayo under one roof :)
Bev Weidner
Oh my word, woman. WELL, I’m more of a mayo lover myself, but just looking at all these pictures, I don’t even care. Just as long as they ALL land inside my head.