Deluxe Egg Salad Sandwich

Deluxe Egg Salad Sandwich is great for a quick breakfast, lunch or even a picnic. This chunky egg salad has an insane amount of flavour from fresh dill and chives. Add it to your favourite artisan bread along with some lettuce and tomato slices and you have the perfect sandwich on your plate.

Let's take a basic egg salad sandwich up a notch and make it fancy. My deluxe version takes almost the same amount of effort but looks much more appetizing and is way more delicious. The minute you sink your teeth into it, you’ll know I was right.

It could be only me but I am not a fan of the mushy egg salad sandwiches. I like my egg salad to have some bite, some texture to it. 

So in my recipe we are not going to crush the living hell out of the hard-boiled eggs. Rather we will dice them in chunky bits and gently fold them into the mayo mixture. We will also add some fresh herbs for flavour.

Place all this yummy goodness on a slice of bread followed with lamb’s lettuce and sliced tomato. Or just enjoy it on some lettuce wraps or crackers! You can also place a hash brown, like the German Kartoffelpuffer inside and make the sandwich more majestic.

Try this Deluxe Egg Salad Sandwich today and you will never go back to the basic one!

Ingredients for Deluxe Egg Salad Sandwich

1. Eggs - Hard boil them on a stove top (recipe below), instant pot or egg cooker.
2. Sandwich Bread - Grab a fresh loaf of bread like Sourdough or Ciabatta if you can and slice it thickly. Or get some high quality sandwich bread. 
3. Dill - Fresh herbs are key to flavour in this recipe. I do not recommend skipping them. But if you like you can substitute with ½ teaspoon dried dill or similar quantity of fresh parsley.
4. Chives - I prefer the subtle flavour of chives in this recipe but you can also use the green part of spring onion.
5. Mayonnaise - Swap with Greek yogurt if desired.
6. Dijon Mustard - Dijon mustard is more complex and intense than the yellow mustard. But you can use yellow mustard too if you like.
7. Lettuce - I used lamb’s lettuce in the recipe but you can use any lettuce that you prefer.
8. Tomato - It adds freshness to the sandwich.
9. Seasonings - Use a mixture of salt, freshly grounded black pepper and crushed red pepper.

See recipe card for quantities.

Instructions

1. Hard boil the eggs with your favourite method! I prefer to use an egg cooker but here I did it on the stovetop. Instructions in recipe card!

2. Peel and chop the eggs into bite-sized pieces. For this recipe don’t dice finely or use an egg slicer. We want our eggs to be slightly chunky.

3. Make the egg salad by mixing up diced eggs, mayonnaise, Dijon mustard and seasonings. Fold the mixture very gently and avoid mashing up the eggs.

4. Take a toasted bread slice. Top it with lettuce, tomato slices and egg salad. Add another slice of toasted bread. And enjoy!

Variations

• Serve egg salad on crackers or lettuce leaves.
• Add diced celery, chopped red onion or some pickles to the egg salad.
• Swap mayonnaise with Greek yogurt for a healthier version.
• Sprinkle a dash of smoked paprika for colour and smokey flavour.

Want a different breakfast sandwich? Try my Croissant Egg Sandwich.

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📖 Recipe

Deluxe Egg Salad Sandwich

Bursting with flavour from fresh herbs and chunky eggs, this deluxe egg salad sandwich is a perfect breakfast or lunch.

5 from 7 votes

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 2

Author: Qashang

Ingredients

EGG SALAD

• 4 medium eggs
• ¼ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon crushed red pepper optional
• 2 tablespoon chives chopped
• 2 tablespoon dill chopped
• 3-4 tablespoon mayonnaise
• 1 teaspoon Dijon mustard

SANDWICH

• 4 slices bread
• lettuce
• tomato sliced

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Instructions

• Fill a pot with cold water and gently place the eggs inside. The water should be covering the eggs. Cover the pot and bring the water to a boil on medium heat. Turn off the heat and let the eggs sit in hot water for 10 minutes.
• Fill a bowl with ice cubes and cold water. With the help of a pair of tongs put the eggs immediately inside the bowl to stop their cooking process. Let sit for 2-3 minutes until they have cooled slightly. Tap each on the coutertop and peel off their shells.
• Slice the egg in the middle and chop into bite-sized pieces. Do not dice very finely. Put the chopped eggs in a medium bowl.
• To that bowl add the salt, black pepper, crushed red pepper, chives, dill, mayonnaise and Dijon mustard. Fold gently with a spatula to avoid mashing the eggs.
• Toast the bread and spread some butter. Top it with a handful of lettuce, sliced tomato and egg salad mixture. Put another toasted bread and enjoy!

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Notes

• Fresh herbs are key to flavour in this recipe. I do not recommend skipping them. But if you like you can substitute with ½ teaspoon dried dill or similar quantity of fresh parsley.
• Chives can be substituted with the green part of spring onion.

Nutrition

Serving: 1serving | Calories: 427kcal | Carbohydrates: 28g | Protein: 18g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 336mg | Sodium: 850mg | Potassium: 237mg | Fiber: 3g | Sugar: 4g | Vitamin A: 804IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 4mg

Did you make this recipe?Please leave a star rating and a review in the comments. You can also tag @chilitochoc on Instagram. I love hearing your feedback!