Go Back
+ servings
Best-ever egg salad sandwich on a white plate next to pickles

Best-Ever Egg Salad Sandwich

Course: lunch
Cuisine: Lunch
Keyword: Egg Salad, Hard Boild Eggs
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 398kcal
This Best-Ever Egg Salad Sandwich is just that...the best ever! We love the flavors here. Much better than your average ho-hum egg salad. Make your own homemade mayonnaise to make it even better!
Print Recipe


  • 6 large eggs
  • 1/4 cup mayonnaise homemade or good-quality store-bought
  • 1 to 2 tbsp shallots finely chopped
  • 2 tbsp flat-leaf parsley finely chopped
  • Kosher salt and freshly ground black pepper a couple pinches each
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard or more, to taste
  • 1/2 tsp smoked paprika Optional
  • 8 slices whole wheat or multi-grain sandwich bread, toasted - or not
  • 1 small bunch of baby arugula
  • Sliced tomato optional...in Summertime...yes!


  • To cook the eggs perfectly, put them in a pot so they'll fit in a single layer and cover them by 2 - 3 inches of cool water.
  • Turn on medium-high heat and bring to a strong simmer (this will take at least 15 minutes).
  • At this point, set a timer and cook the eggs for exactly 5 minutes, this will keep the yolks just slightly soft.
  • Immediately use a slotted spoon to transfer the eggs, one at a time, to a bowl of ice water. 
  • Once cool enough to handle, gently tap each egg in several places with the back of a spoon to start a crack in the shell.   Carefully remove the shell.
  • Gently rinse them under cool water. Transfer to a dry bowl or kitchen towel.  Coarsely chop the eggs with a sharp knife.  Place in serving bowl. 
  • Whisk together the mayo, shallots, parsley, salt, pepper, lemon juice, mustard and paprika (if using) in a medium bowl.
  • Gently fold the dressing into the chopped eggs. 
  • Meanwhile, toast the bread, if desired. 
  • Cover with remaining bread and cut in half diagonally.
  • Add a layer of arugula on two slices of bread.  Spread the egg salad over the arugula and top with remaining bread slices.  Cut across the diagonal and serve at once. 



Calories: 398kcal