This egg salad sandwich recipe so delicious, and made with the perfect amounts of mayo, relish and mustard! This recipe makes the just the right amount for two sandwiches.

I love sandwiches. It’s hard to beat a good turkey, ham, or tuna sandwich on a warm summer day — especially for a picnic! I feel like I could make this egg salad sandwich recipe every single day and not get tired of it.. it’s perfectly creamy, and I love the saltiness and tanginess that comes from the mustard and relish. Yum. This is also a great recipe to make when you’re running low on groceries, because it just takes a few pantry staples that you’re likely to have around anyways. I’ve even chopped up pickles to use in place of the relish when I didn’t have it on hand!
I like to use homemade mayonnaise in this recipe. It’s extra tasty, and has great ingredients too!

More topping ideas for an egg salad sandwich
This egg salad sandwich recipe has plenty of flavor on it’s own, which is almost always how I have it! But, if you happen to have a few other ingredients on hand, you can really make this egg salad sandwich extra special. I would recommend trying it with:
Avocado
Bacon
Tomato
Cucumber
Avocado
Lettuce
On a Croissant, sourdough bread, bagel, or crackers!

Egg Salad Without Bread
If you’re looking for a lower-carb option, you can easily make this recipe and eat it straight out of a bowl! You can also use it in a lettuce-wrap, which is a delicious and simple option. If you are going for a low-carb lunch option, you should also take a look at the other topping suggestions up above for an extra satisfying meal!
This can also be served with crackers. If you are going to serve this with crackers, which is an excellent option, I would recommend slicing your eggs up a little smaller than you normally would so that the egg salad can be scooped easily onto the crackers.

Egg salad with mustard
My husband and I do enjoy mustard, so we’re always happy to put it into this recipe! If you don’t enjoy mustard, you can leave it out of this recipe and it will still taste delicious. Egg salad is actually very adaptable once you have the basic proportions of ingredients in mind.
There are also many different types of mustard to choose from, so just pick whichever one you have on hand, or whichever you enjoy the most! I often use whole grain or stone-ground mustard, but regular yellow mustard is a more familiar flavor to most people, and it is very good in egg salad.

Egg Salad Sandwich for Two
This egg salad sandwich recipe makes just the right amount for two good-sized sandwiches. Of course, if you’re wanting an egg salad sandwich for one, you can easily half this recipe! All of the ingredient amounts in this recipe are very easy to cut in half!
To make an egg salad sandwich for one, you’ll need: 2 boiled eggs, 1 Tbsp. Mayo, 1 Tbsp. Relish, 1 tsp mustard, 1/4 tsp Sea Salt, and just a pinch of onion powder.

Egg Salad Sandwich Ingredients
4 Large Hard-Boiled Eggs
2 Tbsp Mayo
2 Tbsp Relish
2 tsp. Mustard
1/2 tsp. Sea Salt*
1/8 tsp. Onion Powder
4 Slices Bread, Toasted
How to Make
Begin by peeling your hard boiled eggs. Use a knife or an egg slicer to slice them into smaller pieces. I use a pairing knife and cut the egg into quarters lengthwise, then I slice it up from end to end.
In a medium sized bowl, combine your sliced eggs, mayo, relish, mustard, sea salt, and onion powder. Stir thoroughly to combine. If it seems a little thin at first, just keep stirring! The egg yolks break down some to thicken the egg salad.
Serve immediately on toasted bread, or chill in the refrigerator and serve it cold!
Notes
*Make sure not to use extra-fine salt. If you do have very fine salt, start with only 1/4 tsp and taste.
Store your egg salad in an airtight container in the refrigerator for up to 3 days.
Printable Recipe Below
Egg Salad Sandwich Recipe

This egg salad sandwich recipe so delicious, and made with the perfect amounts of mayo, relish and mustard! This recipe makes the just the right amount for two sandwiches.
Ingredients
- 4 Large Hard-Boiled Eggs
- 2 Tbsp Mayo
- 2 Tbsp Relish
- 2 tsp. Mustard
- 1/2 tsp. Sea Salt*
- 1/8 tsp. Onion Powder
- 4 Slices Bread, Toasted
Instructions
- Begin by peeling your hard boiled eggs. Use a knife or an egg slicer to slice them into smaller pieces. I use a pairing knife and cut the egg into quarters lengthwise, then I slice it up from end to end.
- In a medium sized bowl, combine your sliced eggs, mayo, relish, mustard, sea salt, and onion powder.
- Stir thoroughly to combine. If it seems a little thin at first, just keep stirring! The egg yolks break down some to thicken the egg salad.
- Serve immediately on toasted bread, or chill in the refrigerator and serve it cold!
Notes
*Make sure not to use super-fine salt. If you do have very fine salt, start with only 1/4 tsp and taste.
Store your egg salad in an airtight container in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
2Serving Size:
1/2 recipe without breadAmount Per Serving: Calories: 238Total Fat: 19.9gSaturated Fat: 5.1gCholesterol: 377mgSodium: 1051mgCarbohydrates: 0.8gFiber: 0gSugar: 0.8gProtein: 12.6g
Nutrition information may not always be accurate.
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