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The Perfect Egg Salad Sandwich Recipe

Ksenia Prints, Author at The Road Trip Expert, in the kitchen peeling vegetables

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This simple egg salad sandwich combines mayonnaise, mustard, green onion, and a crusty bread bun for the perfect portable road trip sandwich. Add sprouts for a touch of peppery goodness!

Embarking on a road trip is an exciting adventure filled with new sights, open roads, and memorable moments. While hitting the road, it’s essential to have some tasty road trip sandwiches on hand to keep hunger at bay.

One classic and delightful option is the egg salad sandwich. Packed with protein and flavor, this sandwich is not only easy to make but also a versatile choice that caters to various taste preferences. While adults love the deviled egg flavor of the best egg salad recipe we’ve ever tried, kids get excited about the creamy, mayonnaise-bound texture of the filling.

In this blog post, we’ll guide you through the process of making a mouthwatering egg salad sandwich that is perfect for all your road trips!

Let’s make the perfect egg salad sandwich

Egg salad sandwich cut into two halves and presented on a chopping board

Egg Salad Sandwich Recipe

Recipe Author

Ksenia Prints
This egg salad sandwich is a classic road trip snack that never disappoints. With its creamy texture, tangy flavor, and endless variations, it's the perfect companion for your adventures on the road.
By following the simple steps outlined in this recipe, you'll be able to create a scrumptious egg salad sandwich that will satisfy your hunger and keep you energized throughout your journey. Bon appétit and safe travels!
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch
Cuisine American
Servings 1 large sandwich
Calories 1309 kcal

Equipment

  • Pot (for boiling eggs)
  • Bowl (for ice bath)
  • Knife (for chopping eggs)
  • Mixing bowl
  • Spreader (for applying egg salad to the bun)
  • Parchment paper or foil (for wrapping the sandwich)

Ingredients
 
 

  • ½ cup mayonnaise
  • 6 hard-boiled eggs
  • 2 green onions
  • ½ cup sprouts
  • 1 ciabatta bun (sliced in half)
  • Salt and pepper (to taste)

Instructions
 

  • Prepare the hard-boiled eggs. Once cooked, plunge them into an ice water bath to cool. When the eggs are cool enough to handle, peel and chop them.
    Preparing the eggs for the sandwich
  • In a mixing bowl, combine the chopped eggs, mayo, green onions, salt, and pepper. Taste and adjust seasonings as needed.
    Creating the egg salad mix
  • Spread the egg salad mixture on one side of the ciabatta bun. Top with sprouts, if using, and cover with the other half of the bun.
    Assembling the egg salad sandwich
  • Cut the sandwich in half and wrap it tightly in parchment paper or foil. Store in a cool place for up to 24 hours.
    Egg Salad Sandwich Storage

Video

Notes

  • This egg salad sandwich is versatile. You can add other ingredients to the salad such as diced celery or bell pepper for added crunch, or capers for an extra tangy kick.
  • The type of bread you use can also change the experience. While ciabatta is a great choice for a chewy and hearty sandwich, feel free to experiment with different bread types like whole grain, sourdough, or even a bagel.
  • You can add other herbs and spices to the mix, such as dill, curry powder, or smoked paprika, for a different flavor profile.
  • If you're packing this for a long road trip, keep the sandwiches in a cooler or insulated bag with ice packs to ensure they remain fresh.

Nutrition

Serving: 1sandwichCalories: 1309kcalCarbohydrates: 22gProtein: 43gFat: 115gSaturated Fat: 23gPolyunsaturated Fat: 85gCholesterol: 1165mgSodium: 1810mgFiber: 2gSugar: 6g
Keyword egg salad sandwich, egg sandwich
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Storage

Egg Salad Sandwich Storage

To ensure your egg salad sandwich stays fresh and delicious during your road trip, it’s important to store it properly. Keep your wrapped sandwich in a cool place, such as a cooler or insulated lunch bag, to maintain its freshness. We recommend placing it in an airtight container to prevent the sandwich from getting soggy. Ideally, consume the sandwich within 24 hours to ensure optimal taste and food safety.

Variations

The beauty of the classic egg salad recipe lies in its versatility. Here are a few variations you can try to dress up your egg salad sandwich recipe:

  • Avocado Egg Salad: Mash some ripe avocado and combine it with the chopped eggs, eliminating the need for mayo. Add some lime juice, cilantro, and a pinch of cayenne pepper for a zesty twist.
  • Mediterranean Egg Salad: Add diced cucumbers, cherry tomatoes, Kalamata olives and crumbled feta cheese to your egg salad mixture. Sprinkle it with some dried oregano and drizzle with olive oil for a Mediterranean-inspired delight.
  • Curry Egg Salad: Incorporate some curry powder and chopped apples into your egg salad mixture for a flavorful and slightly sweet twist.

Top Tips

Egg Salad Sandwich with tomatos
  • To make peeling hard-boiled eggs easier, add a teaspoon of baking soda to the boiling water before cooking them.
  • Plunge the cooked eggs into an ice water bath immediately to stop the cooking process and make the peeling easier.
  • Use a fork to mash the egg salad mixture slightly if you prefer a creamier texture.
  • Experiment with different bread options like whole wheat, sourdough, or baguettes to add more variety to your sandwich.

FAQs

side view of Egg Salad Sandwich

Can I make the egg salad mixture in advance?

Yes! You can prepare the egg salad mixture a day ahead of your road trip. Keep it refrigerated in an airtight container and assemble the sandwich when ready to eat.

Can I add other ingredients to the egg salad?

Absolutely! Feel free to customize your egg salad sandwich by adding ingredients like diced celery, chopped bacon, or even a touch of Dijon mustard for an extra kick.

Can I substitute mayo with a healthier alternative?

Yes, you can use Greek yogurt or mashed avocado instead of mayo for a healthier option.

Can I make this egg salad sandwich gluten-free?

Yes, simply use gluten-free bread in place of the ciabatta bun.

Ksenia Prints, Author at The Road Trip Expert, in the kitchen peeling vegetables

Ksenia Prints

Founder of At The Immigrants Table

Ksenia Prints is a food blogger, food photographer, and recipe developer dedicated to exploring different cultures through the kitchen. She spends her days cooking, writing, and photographing food for her blog— At The Immigrants Table —and hosting interactive cooking workshops. Her cooking and writing are a mélange of cultures and traditions that somehow turn out well.

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