Egg Salad Sandwich Recipe

This egg salad sandwich recipe is quick and easy. It makes simple, classic egg salad that you can dress up to suit yourself.

This recipe makes one plump sandwich, and is easily multiplied.

egg salad sandwich

Don't think that sandwiches must be eaten only on buns or bread! There are lots of ways to make a sandwich. Here are a few suggestions:

  • on a bagel
  • on a croissant
  • on an English muffin
  • wrapped in a tortilla
  • in a pita bread pocket
  • on a corn cake or rice cake

You can even serve a scoop of egg salad on a plate with a selection of salads, and eat it with a fork.

Check that you have these staples at home

  • in the cupboard

    • whole wheat buns

  • in the fridge or freezer

    • eggs
    • mayonnaise
    • butter

Buy these fresh ingredients

  • celery
  • lettuce

Get out your equipment

  • Essential

    • a saucepan
    • a small bowl
    • a cutting board and sharp knife
    • a fork
    • a butter knife
    • a spoon

  • Nice to have but not necessary

    • an egg timer

The egg salad sandwich recipe

1 egg

1 Tbsp/15 mL mayonnaise

1/4 cup/60 mL diced celery

a whole wheat bun


1 crunchy lettuce leaf

Hard boil the egg. (Here's how to hard boil an egg.)

Let it cool.

Peel the egg. (Click here to learn how to peel hardboiled eggs.)

Put the peeled egg into a small bowl.

Mash it with a fork - or cut it with a knife if that's easier - until it is in small bits.

Add the mayonnaise.
Stir to mix well.

Add the celery.
Stir to mix.

Butter the two halves of the bun.
Spread the egg mixture on one half.
Put the lettuce leaf on the egg mixture.
Top with the other half of the bun.


  • Use plain yogurt instead of the mayonnaise - or mix half yogurt and half mayo.

  • Use your favorite bread or bun instead of the whole wheat bun.

  • Spread the bun with mayo or yogurt instead of butter.

  • If you don't have celery, you can leave it out.

Ideas for making this recipe your own

  • Make your own homemade mayonnaise.

  • What other items could you add to the egg mixture? How about some minced pickle? Some diced cucumber?

  • What else could you add to the sandwich? How about some slices of cucumber or tomato?


  • Since this sandwich uses mayonnaise, it must be kept cold. Keep it refrigerated until you are ready to eat it, if possible, or use a cooler or an insulated lunch bag with a frozen cold pack.

  • Homemade mayonnaise uses raw eggs. Here are my thoughts on the wisdom of eating raw eggs.

Menu suggestion

Serve this dish with

If you enjoy this egg salad sandwich recipe, you may also like these other sandwich recipes: