Egg Salad Sandwich

Classic egg salad sandwich, with chopped hard boiled eggs, green onion, celery, mayonnaise and a dash of curry powder, served on toasted bread.

This recipe is for a one egg sandwich. If you have more eggs and more people to feed, just double, triple, etc. the recipe.

  • Prep time: 10 minutes
  • Yield: Makes one sandwich.


  • 1 hard-boiled* egg (large), peeled and chopped
  • 1-2 Tbsp mayonnaise (to taste)
  • 2 Tbsp chopped celery
  • 1 Tbsp chopped green onion
  • Curry powder (to taste)
  • Salt and pepper (to taste)
  • 1 leaf of lettuce
  • 2 slices dark rye bread, toasted

* To make hard boiled eggs, place a few eggs in a saucepan, cover with at least an inch of water, preferable 2 inches. Add a half teaspoon of vinegar and some salt to the water (if the shells crack while boiling, the vinegar will help keep the egg in the shell). Cover the pan and bring the water to a boil. As soon as the water begins to boil, remove the pan from heat and let it sit, covered, for 12 minutes. Drain the water from the pan, add cold water to cool the eggs, let sit a couple minutes longer.


1 Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery and onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon.

2 Toast your bread slices. Put a layer of lettuce on one slice of toasted bread, spread the egg mixture on top of the lettuce, put another slice of toasted bread on top.

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  1. Prim

    Ah, egg salad sandwiches are one of my favourite treats! Yours looks delish–will have to try adding in curry. I like to make mine with just a pinch of dry mustard, a little mayo, and a small teaspoon of sweet pickle relish.

    • Elizabeth Fitzmaurice

      Me too!

      • Craig

        Great recipe. My only dislike is using vinegar. Tried boiling with vinegar and made the egg shells much tougher to peel off after cooling.

  2. barrett

    I had no respect for celery until about a year ago. It was that watery crunchy veg that tasted good with peanut butter, and not much else to me.

    Recently, I’ve become a celery saluter. By itself, celery is fine, but in dishes like this egg salad it adds a certain something that wakes up the whole dish.

  3. Steveed

    My favorite way to eat egg salad: throw some roasted sunflower seeds on top, it adds a great crunch.

  4. Amanda

    Very good recipe but could could use some mustard and extra pepper to give some extra flavor.

  5. BRose

    I like the curry idea and the bit of mustard – sunflower seeds are probably nice for crunch. I like bacon bits in mine for the crunch.

  6. Linnea

    Yum! I also love the curried egg salad. In the curried version, adding a little mango chutney and dried currants or soft raisins at the end really puts this picnic favorite over the top. I used to break down the boiled eggs by putting all of them in a bowl and then pulling the back of two forks through them until they were the right consistency; while they turn out fantastically that way, Chopping them, as you suggested, is now my favorite method. Green onions are a good way of adding a little punch without the overkill that regular onions can impart. Thanks for another great recipe!

  7. Mimosa

    Cutting your eggs with an eggcutter first in one direction and then turned 90 degrees makes is really easy and fast…not to speak of the clean up! I hate cleaning any kind of eggyolk off the counter.

  8. Jenny Sayler

    I love to add avocado to this recipe for a “California style” flavor and it adds to the creamy consistancy. YUM!

  9. Moses

    A quick way to break up the eggs is to use a vegetable grater. The results in an even and fluffy texture.

  10. Darlene

    My husband can’t stand celery — so to add crunch to the egg salad — I add shredded carrots.

  11. Darlene

    Has anyone tried using a potato masher to dice up the egg?

  12. scruffy the janitor

    My mother used to put tiny chunks of apple as well as tumeric in her version. I think she started using apples because I didn’t like celery.

    I still miss that crisp sweetness when I get an egg salad sandwich at a deli.


    Posted from an iPhone

  13. Kat

    I just tried this (without the curry, sorry George) and it’s absolutely wonderful! I also did not have green onions on hand, so I diced up a bit of yellow. My husband saw me making this for myself (after he had a prepackaged tuna sandwich, lol) and he immediately asked me to make him some for dinner! Thank you!
    (P.S., my mother’s way of boiling eggs always seemed to make my eggs under done, thank you for posting your way, it was perfect!!!)

  14. Jane

    I use an egg slicer, first one way then the other (vertically/horizontally) to dice them. Also Miracle Whip and French’s Mustard. I’ll try the dash of curry.

  15. Mary Russell

    I love egg salad sandwiches and I simply love the idea of flaring it up with curry. I usually add some spicy deli mustard to give it a kick. I will have to try this out!

  16. Burk

    Mmmm – I’m gonna go make some of this right now, using some cracked Easter eggs.

    Curry also adds zing to tuna salad, especially if you add garbanzo beans, for crunch.

  17. Brian Dobson

    Personally im not a fan of many crunchy things, especially in egg salad. I have however used a potato masher to mash up the eggs; it works really really well. I also like adding in shredded cheeses into my egg salad for the extra flavor, as well as onion powder and garlic powder.

  18. Oswald

    Instead of curry also try a sprinkle of dill. Dill is also tasty in scrambled eggs.

  19. Miss.M.E.Roland

    This is an excellent recipe, but didn’t make quite enough salad for one large sandwich with the over sized slices of Rye Bread.

    I used two eggs, and added an additional 50% of each of the other ingredients, except the green onion, to make just enough salad to fill a large sandwich. I think if you have more than a tablespoon of green onion it overpowers all of the other flavors so I wouldn’t add any more than that unless you’re making enough for three or more sandwiches.

    Also, when I’m not in the mood for curry seasoning I use just a bit of paprika, cumin and dry mustard and I find that works out very well for a slightly less exotic egg salad, but still very flavorful and tasty.

  20. Mona

    This is fantastic! I didn’t add mustard to my egg sandwich and added the curry, and it was probably the best egg salad sandwich I have had my entire life! I also added red cayenne pepper to it, and it gave it an extra kick. Thanks!

  21. Nicole

    I love this! So simple and even without the celery it tastes fantastic.

  22. Puri

    I always add a few finely chopped dill pickles to my egg salad and a little bit of pickle liquid itself. It adds a lot of flavor and I can skip some mayo. Tastes so much better the next day too!

  23. thia

    I tried this recipe, but instead of curry I put in paprika (totally by accident) not too much though and it actually wasnt bad

  24. Caitlin Cassidy

    We make egg salad at the Lunch counter I work at; we like to add some chopped cucumber to the salad, as well as red onion and fresh basil. The cucumber and basil add a really fresh taste to the salad. I also find that Dijon mustard is more suited to egg salad than yellow.

    Conversely, we love curry powder in chicken salad!

  25. Jason

    This was an awesome dish. My grandmother used to make it for me when I was a kid and this was as close as I’ve ever had to hers. Thanks again for the recipe.

  26. Terri R

    Oh goodness…I gotta chuckle….My 19 year old asked how to make egg salad sandwiches and I rolled my eyes (we JUST had this conversation last week) & told him to google it. I sat down in front of the computer an hour later and found this page of yours! Im a loyal subscriber and fan of so many of your recipes. Good to see my son has inherited my good taste :) Happy cookin…

  27. N

    This recipe was really simple and yummy. I’m not so gifted with cooking or anything to do with the stove but this was super easy. It’s a great recipe and it tastes delicious. I didn’t add the curry powder, but added everything else, and it turned out great. This recipe is great for lunches and snacks – anything.

  28. sandraregina

    The way I make a really quick egg salad is to mix my egg with mayo, dijon mustard, and zucchini relish. I’m not interested in ‘crunch’ with my egg salad, I like it soft. :) However, I really enjoy all the variations you can do for egg salad, with a simple base of an egg and some mayo.

  29. Melissa Fraser

    I recently changed up my egg salad a bit by using less mayo, adding lemon juice and capers, and substituting diced red onion for the celery. It was delicious!

  30. Sunny

    Love egg salad. I always use celery in this and I use about 1/4 tsp of Old Bay Seasoning.When I boil eggs I boil (4)four)eggs. And of course kosher salt and fresh ground pepper. I usually use chopped red onion, but I like the idea of the scallions. I did use some chopped chives even with the red onion. We all loved it.

  31. Treeb

    This is great

  32. Larry

    Thanks for the recipe, I used a pinch of Cumin as I didn’t have any curry powder and they were yummy!

  33. will

    Very good recipe. I love egg salad, with salt pepper, celery and smoked salmon in it. Should try adding that tastes outstanding.

  34. Cindy

    I loved the curry. My husband doen’t like curry and I do, so instead of adding it to the salad and stirring it in I sprinkled curry powder on top of the egg salad on my sandwich. It was excellent and we were both happy!

  35. jane

    if you can get your hands on heinz salad cream (world market carries it) it is a salad dressing from home (scotland), sweeter than mayo but really makes egg salad sing……and yes an egg slicer cutting the egg long ways then short ways makes the best size for mixing!!!!!curry always adds a zing and hey….a few strips of bacon with it also is awesome!!!!!!

  36. Marcus

    I use 2 part mayo and one part Heinz salad creme, it’s simple and soooo tasty. Does not need curry powder. I always have to boil an extra egg so I can have one sandwich after making as it’s so good:)

  37. Bevin

    It’s not a bad idea to keep the bread from becoming soggy by placing a layer of lettuce between the egg salad or other wet ingredients such as mayo and mustard.

    I notice they do this at the Subway sandwich shops. They lay down the lettuce, tomatoes, and cucumbers, then squirt the mayo and mustard on them, instead of directly onto the bread.

    Eventually the wet ingredients get to the bread anyway, but it buys a little time.

  38. Egglover

    I don’t like celery, so instead I chop up a few slices of sweet pickles and add it in order to give it a little sweetness and crunch — its VERY GOOD!!!

  39. Courtney

    Best and easiest way to make sure you don’t over cook your eggs (2 per sanwhich) is to flash boil them: make sure the eggs are covered with an inch of water, bring it to a boil then cut the heat to low for a min, then cover them and remove from heat. Wait 10-15mins before rinsing in cold water.

    As to what to put in them…I add season salt and black pepper to the crushed eggs before adding the mayo, pinch of mustard, and paprika. The more paprika the more “deviled” your egg salad will be; Im pretty generous with spices. Season salt works best to bring out all the wonderful flavors (I use this on everything!) Without needing so much salt. Want crunch? I’ve used everything from carrot or celery to bell pepper. You can’t go wrong with egg salad if your base is perfect

  40. Gale Roberts

    I like to use Miracle-whip salad dressing instead of mayonnaise in my egg-salad. I think it gives a much better flavor.

  41. John Dunlap

    I make it with 12 eggs, mayo, mustard, chopped celery, chopped OLIVES, chopped green onions, celery salt, paprika, curry powder, onion powder, chopped jalepenos, honey smoked bacon bits. Then I spread some of it on sandwich bread with lettuce and tomatoes. I put on a separate palate a medley of baby carrots, avocado slices, walnuts, strawberries, grapes, bananas, cucumber slices, on the side and i am stuffed.

  42. sinclairika

    This sounds tasty. I have always used my mom’s technique. Cut the egg with a pastry cutter, add best foods light mayo and Beau Monde season blend. So yummy. I aso add dill or dill pickle relish sometimes. Can’t wait to try curry. Thanks!