Can I make egg salad ahead of time?

Absolutely! Egg salad is actually even tastier after a short chill in the fridge (about 30 minutes to an hour). The flavors meld beautifully. Just keep it refrigerated and covered until you’re ready to serve.

Can I use store-bought hard boiled eggs?

Yes! Pre-cooked, peeled eggs from the store are a true time-saver and work perfectly for this recipe. Chop them as directed and proceed as usual.

What should I do if my egg salad is too runny?

If your mixture seems too loose, simply add another chopped hard boiled egg to thicken. Sometimes a little extra celery helps too. Be sure to use softened—not melted—butter and cream cheese.

Are there dairy-free or lighter options for this egg salad?

Of course! For a dairy-free version, skip the butter and cream cheese—add a little more mayo or a spoonful of avocado instead. For lighter egg salad, swap in part Greek yogurt for some or all of the mayo.

Classic Egg Salad Sandwich Recipe

If there’s one comforting lunch that never goes out of style, it’s a classic egg salad sandwich. Creamy, tangy, and just a little bit decadent, this timeless favorite is beloved for a reason. Whether you need a quick grab-and-go meal or something easy to whip up for family or friends, this recipe comes together in no time. The moment you tuck that creamy egg salad between buttery croissants, you know you’re about to bite into pure satisfaction—perfect for any busy weeknight dinner or lunch rush!

Why You’ll Love This Recipe

Ready in 20 Minutes: Perfect for those nights or lunch breaks when you want something homemade but can’t spend hours in the kitchen.
Unbeatable Creaminess: The dreamy mix of mayonnaise, cream cheese, and a touch of butter elevates simple eggs into something amazing.
Irresistibly Balanced Flavors: Fresh lemon juice and a dash of sugar add brightness and just the right touch of sweetness, while onion and celery bring crunch and complexity.
Versatility: It’s fantastic right out of the bowl, on flaky croissants, or even spooned over crisp lettuce for a lighter bite. Customization is easy, too!

Ingredients You’ll Need

Gather these essentials, and you’ll have a bowl of egg salad magic in mere minutes:

Eggs: Hard boiled and chopped; the heart of the salad, providing rich texture and mild flavor.
Celery: Adds a pop of crunch and a subtle, fresh bite.
Mayonnaise: The ingredient that brings it all together with creaminess—classic is best, but you can swap in lighter versions if you prefer.
Butter (softened): Blends in smoothly for an extra luxurious texture—don’t skip it if you want that old-school deli flavor.
Cream Cheese (softened): The not-so-secret ingredient for extra tang and silkiness.
Fresh Lemon Juice: A squeeze wakes up all the flavors, balancing the rich elements.
Sugar: Just a touch; brings subtle sweetness and ties everything together.
Grated Onion: For gentle sharpness—grating helps the flavor blend in without any harsh, raw bites.
Croissants: Buttery, flaky, and the ideal vehicle for egg salad. Sandwich bread or toast works too if you’re in a pinch.

Feel free to adjust ingredient amounts to suit your taste—a little more mayo for creaminess, or extra celery for crunch!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Egg salad is the ultimate playground for tweaks. Here are a few ideas to try:

Add-Ins: Stir in chopped fresh herbs (dill, chives, or parsley), a dash of smoked paprika, or a little Dijon mustard for a kick.
Swap the Bread: Try serving on toasted bagels, soft sandwich bread, or with crackers for a snack-style lunch.
Make It Lighter: Use Greek yogurt in place of part of the mayo for a tangier, lower-calorie option.
Extra Veggies: Add diced pickles, capers, or sliced radishes for more texture and flavor zing.
Protein Boost: A handful of chopped cooked bacon or diced ham can make this even heartier.

How to Make Classic Egg Salad Sandwich

Step 1: Get Everything Ready

Start by boiling your eggs if you haven’t already—hard boil them until firm, then cool and peel. Chop the eggs to your preferred chunkiness.

Step 2: Mix It All Up

In a large bowl, combine the chopped eggs with celery, mayonnaise, butter, softened cream cheese, grated onion, a squeeze of lemon juice, and sugar. Mix until everything is well incorporated. The cream cheese and butter will blend easily if they’re nice and soft.

Step 3: Taste and Adjust

Give the egg salad a taste. Want it tangier? Add another squeeze of lemon. Like it creamier? Spoon in a bit more mayo or cream cheese. Season with salt and pepper if you like.

Step 4: Assemble and Serve

Pile the egg salad generously onto split croissants. If you prefer a chilled salad, let it rest in the fridge for 30 minutes before assembling—this also helps the flavors meld.

It’s as simple as that—no complicated steps, no special equipment, just delicious results in minutes!

Pro Tips for Making the Recipe

Use Room Temperature Butter and Cream Cheese: They mix in more thoroughly, giving your salad that signature creamy texture.
Boil Eggs Ahead: For busy schedules, boil and chill eggs a day or two ahead. This cuts prep time dramatically.
Don’t Overmix: Some texture makes every bite interesting. Gently fold ingredients so the eggs don’t turn to mush.
Lemon is Key: Don’t skip it. It really brightens up all the other flavors.
Serve Fresh: If you’re packing ahead, keep egg salad and croissants separate to prevent sogginess.

How to Serve

This classic egg salad is endlessly versatile and always satisfying. Here are some delicious ways to enjoy it:

Stuffed in Croissants: The combo of rich egg salad and flaky, buttery croissant is pure comfort—and it feels special enough for guests.
On Toast or Sandwich Bread: Simplify things with your favorite bread or even hearty whole grain for extra fiber.
Lettuce Wraps: Spoon egg salad onto crisp romaine leaves for a low-carb, refreshing meal.
As Tea Sandwiches: Cut sandwiches into dainty triangles for brunch or a picnic.
With Fresh Sides: Serve with a simple salad, fresh fruit, or crunchy veggie sticks for a light and complete meal.

Make Ahead and Storage

Storing Leftovers

Store your egg salad in an airtight container in the refrigerator. It’ll stay fresh for up to 3 days. Just make sure to give it a quick stir before serving, as it may separate slightly.

Can You Freeze Egg Salad?

Egg salad doesn’t freeze well—the creamy ingredients and eggs can become watery and gritty after thawing. It’s best enjoyed fresh.

Reheating

No need to reheat—this dish is meant to be enjoyed cold or at room temperature for the best flavor and texture.

FAQs

Can I make egg salad ahead of time?

Absolutely! Egg salad is actually even tastier after a short chill in the fridge (about 30 minutes to an hour). The flavors meld beautifully. Just keep it refrigerated and covered until you’re ready to serve.
Can I use store-bought hard boiled eggs?

Yes! Pre-cooked, peeled eggs from the store are a true time-saver and work perfectly for this recipe. Chop them as directed and proceed as usual.
What should I do if my egg salad is too runny?

If your mixture seems too loose, simply add another chopped hard boiled egg to thicken. Sometimes a little extra celery helps too. Be sure to use softened—not melted—butter and cream cheese.
Are there dairy-free or lighter options for this egg salad?

Of course! For a dairy-free version, skip the butter and cream cheese—add a little more mayo or a spoonful of avocado instead. For lighter egg salad, swap in part Greek yogurt for some or all of the mayo.

Final Thoughts

This classic egg salad sandwich recipe is pure comfort: easy, quick, and incredibly satisfying. The ingredients are simple, the method could not be easier, and the results always impress. Whether you’re packing lunches or serving brunch, this recipe is sure to become your new go-to. Give it a try and make it your own—you’ll wonder why you ever bought egg salad at the deli!