The Best Egg Salad Recipe for Sandwiches, Wraps, and More
Egg salad is a timeless favorite—simple, creamy, and flavorful. This egg salad recipe is easy to make and perfect for sandwiches, wraps, or a quick meal, with just the right balance of creaminess and crunch. No complicated steps, just a foolproof recipe that’s great for meal prep or a last-minute lunch. Let’s get started!
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Why You Will Love This Recipe
- Creamy and Flavorful – The perfect balance of textures with just the right amount of seasoning.
- Quick and Easy – Ready in minutes with simple ingredients you probably already have.
- Great for Meal Prep – Stays fresh in the fridge, making lunch effortless.
- Perfect for Sandwiches & More – Enjoy it on toast, crackers, lettuce wraps, or straight from the bowl.
Ingredients
Eggs: Hard-boil the eggs just until the yolks are set but still creamy—around 10 minutes in boiling water, followed by an ice bath for easy peeling. Finely chopping the eggs ensures a smooth, even texture.
Leek: A unique twist that adds a mild onion-like flavor with a hint of sweetness. Only use the white and light green parts, as the darker green tops can be too fibrous.
Artisan Bread: A hearty base that holds up well to the creamy egg salad. Sourdough, multigrain, or a rustic baguette adds great texture and flavor.
See the recipe card for the complete list of ingredients and quantities.
How To Make Egg Salad
- Peel and chop the hard-boiled eggs. Place them in a medium bowl. Add the sliced leek, mayonnaise, and Dijon mustard (if using). Stir everything together until combined and smooth.
- Season with salt and freshly ground black pepper to taste. Adjust the consistency by adding more mayonnaise if you prefer a creamier texture.
- Lightly butter both sides of the bread slices. Toast the bread in a pan over medium heat until golden brown and crispy, or toast it using a toaster. The toast should have a nice, crisp texture that contrasts with the creamy egg salad.
- Spread a generous layer of the creamy egg salad on each slice of toasted bread. Garnish with freshly chopped chives. Serve immediately.
Serving Suggestions
Spread the egg salad on toasted artisan bread for a classic sandwich with the perfect balance of creamy and crunchy textures. Lettuce wraps make a great low-carb alternative if you’re skipping bread.
It also works well as a cracker platter centerpiece, making it an easy yet satisfying snack or appetizer. No matter how you serve it, this egg salad is a simple yet flavorful dish that fits any occasion.
More Salad Recipes
- Simple, fresh, and bursting with flavor—this Italian Chopped Salad is everything you need for a quick, satisfying meal. Chop, toss, and dig in!
- This broccoli salad with bacon and cheddar is packed with crunchy broccoli, crispy bacon, and sharp cheddar, all tossed in a creamy, flavorful dressing. It’s an easy side dish that’s great for meal prep, family dinners, or bringing to a potluck.
- This raw carrot salad is crisp, refreshing, and packed with sweet and tangy flavors. A simple no-cook dish that comes together in minutes, perfect as a side or a light snack.
- Fresh, light, and full of flavor—this Garden Salad with Calamari is exactly what your weeknight dinners have been missing. With vibrant veggies and perfectly tender calamari, this salad is satisfying without being heavy.
- Add some color and flavor to your next meal with this Blueberry Grape Salad with Balsamic Glaze! It’s the perfect way to celebrate fresh, in-season produce and make any meal feel special. Quick to prepare and even quicker to disappear – it’s a salad that’ll impress every time!
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Equipment
- Skillet to toast the bread
Ingredients
- 4 large eggs hard-boiled, peeled and finely chopped
- 1 small leek finely chopped (white and light green parts)
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or white vinegar
- Salt and pepper to taste
- 1 tablespoon chives for garnish
- 2 slices artisan bread
- 2 teaspoons butter for toasting the bread
Instructions
- Peel and chop the hard-boiled eggs. Place them in a medium bowl. Add the sliced leek, mayonnaise, and Dijon mustard (if using). Stir everything together until combined and smooth.
- Season with salt and freshly ground black pepper to taste. Adjust the consistency by adding more mayonnaise if you prefer a creamier texture.
- Lightly butter both sides of the bread slices. Toast the bread in a pan over medium heat until golden brown and crispy, or toast it using a toaster. The toast should have a nice, crisp texture that contrasts with the creamy egg salad.
- Spread a generous layer of the creamy egg salad on each slice of toasted bread. Garnish with freshly chopped chives. Serve immediately.
