Classic Egg Salad Sandwich | Quick & Easy Egg Salad Recipe
Recipe type: Breakfast
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: 4 Sandwiches
  • Eggs – 4
  • Sandwich bread slice – 8
  • Sour cream – ¼ cup or as needed
  • Dijon mustard – 1 tsp
  • Celery stalk – 2 to 3 (I use the leaves too), finely chopped
  • Salted butter, at room temperature, for breads
  • Salt and black pepper to taste
  1. Boil the eggs until just done. Don’t go for hard-boiled egg, it would be too dry. I boil the eggs (at refrigerator temperature) for 10 to 12 minutes in salted water on medium heat. Then switch the flame off and cover them in the same pot with hot water for 5 to 10 minutes. After that, peel them off and they are ready to use.
  2. Take the boiled eggs in a bowl. Gently mash them using a fork. Don’t make too fine mash; some larger chunks of eggs are good too!
  3. Add the chopped celery, mustard and sour cream. Season with salt and pepper. Now using a spatula give everything a good mix but gently. Don’t be too rigorous with the mixing; just ensure that celery and sour cream are distributed evenly. Taste and adjust for seasoning if needed.
  4. Now spread an even layer of butter on one side of each of the bread slices. To assemble the sandwich, place one buttered slice on a plate or clean cutting board with buttered side down.
  5. Place as much egg filling as you like on top of the bread. This amount of filling will make 4 sandwiches approximately; so you can divide the entire mixture into 4 portions for easier distribution.
  6. Using a butter knife, spread the filling evenly on top of the bread. Now cover it with another buttered bread slice keeping the buttered side up. Prepare all the sandwiches similarly.
  7. Now heat a nonstick frying pan or a sandwich griller until hot. Brush the surface with some melted butter.
  8. Place one sandwich on the pan or griller and let it toast/grill on medium heat for 5 to 6 minutes. Don’t be in a rush to flip it over.
  9. After about 5 to 6 minutes, flip the sandwich over using a spatula and let the top side toast until it turns golden brown like the bottom one.
  10. Once done to your liking, take the egg salad sandwich out and place on a cutting board. Using a sharp serrated knife, cut it diagonally into 2 pieces. Toast/grill the other sandwiches similarly.
  11. Your delicious egg salad sandwich is done and ready to serve! Serve it up with some wafers on the side and enjoy!
Recipe by Flavor Quotient at