This creamy Egg Salad recipe has chunks of egg whites and just the right balance of crunchy celery and bright herbs like chives and dill.
Nothing says Springtime to me more than egg salad. My extended family has a yearly Easter party just before Easter every year. The kids run around blowing bubbles and throwing frisbees while the adults socialize. It is one of my favorite times of the year. The weather is gorgeous and the food is delicious. My go-to for this yearly party is this salad recipe.
With so many options out there for making egg salad, how do you know which one is the best egg salad recipe? Look no further…I have cracked the case (pun intended!)! Whether you serve this salad plain or on a croissant, you’ll get the creaminess of the mayo mixed with the crunch of the celery with a refreshing burst of flavor from the fresh chives and dill. So get your picnic baskets ready and make this classic egg salad sandwich recipe right now!
Hard Boiled Eggs Week
With Easter on its way, I thought that it was best to dedicate an entire week to Hard Boiled Eggs! You’ll find this recipe and more recipe ideas and uses for Hard Boiled Eggs.
Recipe questions answered:
How long are egg salad sandwiches good in the fridge?
When it’s stored correctly in an airtight container, it will last for 3-5 days. I do not recommend storing the salad on the croissants in the refrigerator, because they will become soggy within a few hours.
How many calories are in 1/2 cup of this salad?
The average homemade egg salad contains about 220 calories for every ½ cup serving size.
Can egg salad be frozen?
Unfortunately, the two main ingredients in egg salad, eggs, and mayonnaise, do not freeze well. The freezing temperature affects their consistency, leaving you with a watery mess when you defrost it.
Is egg salad good the next day?
For the safety and quality of the ingredients in the salad, you should refrigerate within two hours of making this salad. Store it in an airtight container and it will be good the next day.
Cook’s Note – Egg Salad Sandwich Recipe:
- Please don’t use low-fat or fat-free mayonnaise for the recipe, because it will make the salad runny….and no-one wants that!
ONE YEAR AGO: Creamy Tomato Tortellini Soup
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Egg salad sandwich recipe
FOR EGG SALAD:
- 10 large hard-boiled eggs
- ⅓ cup mayonnaise
- 1 ½ Tablespoons lemon juice
- 1 Tablespoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon freshly cracked black pepper
- 1 large celery rib chopped fine
- 2 Tablespoons chopped fresh chives
- 1 Tablespoon chopped fresh dill
FOR EGG SALAD SANDWICHES:
- 4 large croissants cut in half
- 4 large pieces of Romaine lettuce
- Peel the eggs and cut them in half lengthwise. Set the whites aside and put the yolks into a medium bowl.
- Add the mayonnaise, lemon juice, mustard, and salt and pepper to the bowl and mash everything together with a potato masher.
- Cut the egg whites into small, 1/4-inch pieces and add the whites into the egg yolk mixture. Next, add in the celery, chives, and dill and mix gently until the mixture is evenly mixed. Cover the salad with plastic wrap and chill for at least 30 minutes, and up to 1 day ahead of time.
- Just before serving, season with salt and pepper.
FOR EGG SALAD SANDWICHES:
- Place 3/4 cup of salad onto the bottom slice of a croissant. Use the back of a spoon to spread the mixture. Place a piece of lettuce on top of the salad followed by the top piece of the croissant. Repeat with the remaining salad, croissants, and lettuce.
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