"Better than Deli" Egg Salad Sandwich

Ingredients

• 8 largecage-free organic eggs
• 240 g (1 cup)mayonnaise
• 14 g (1 tbsp)Dijon mustard
• 1 stickcelery, finely chopped
• 1 smallred onion, finely chopped
• 1 clovegarlic, finely grated
• 8 g (2 tbsp)fresh parsley, chopped
• 5 ml (1 tsp)lemon juice
• to tastesea salt and black pepper
• a dashsweet smoked Spanish paprika
• a handfulfresh chives, chopped
• 8 slicesmultigrain sandwich bread

Instructions

1. 1

   Cover the eggs

   Arrange the eggs in a single layer in a saucepan. Add enough water to just cover them, then heat over a high heat.

2. 2

   Cook off heat

   When the water boils, cover the pan and turn off the heat. Leave the eggs in the covered pan for 10 to 11 minutes.

3. 3

   Cool the eggs

   Transfer the hard-boiled eggs to a large bowl of iced water.

4. 4

   Peel and chop

   After 1 to 2 minutes, once the eggs are cool enough to handle, peel them. Move them to a chopping board and roughly chop.

5. 5

   Mix the filling

   Put the chopped eggs in a large bowl with the mayonnaise, Dijon mustard, celery, red onion, garlic, parsley and lemon juice. Season with sea salt and black pepper, then mix until combined.

6. 6

   Assemble sandwiches

   Lightly toast the bread. Divide the egg salad evenly over four slices, then add a dash of paprika and some chopped chives to each. Top with the remaining slices of toast.

What is an egg salad sandwich?

Egg salad is a mixture of chopped hard-boiled eggs and a creamy dressing, commonly served between slices of bread. The sandwich is a familiar fixture of American deli and lunch-counter cooking, though egg-and-bread combinations appear in many food traditions.

This version builds on that classic with Dijon mustard, lemon, garlic and fresh herbs. Celery adds crunch, while smoked paprika gives the finished sandwich a gentle savoury note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 434 calories, 20g protein, 33g carbs, 24g fat.

The eggs provide most of the protein, while the bread contributes much of the carbohydrate. Mayonnaise is the main source of fat; serve a sandwich with fresh vegetables or salad to add a lighter, crisp side.

Getting the eggs right

Even layer: Arrange the eggs in one layer so they cook under similar conditions, and add only enough water to cover them.

Resting time: Once the water boils, the method relies on covered residual heat rather than continued boiling. Let the eggs sit for the full 10 to 11 minutes before cooling.

Building the filling

Creamy base: Mayonnaise binds the chopped eggs, while Dijon brings a sharp, savoury edge. Lemon juice and grated garlic add brightness and depth.

Fresh crunch: Finely chopped celery and red onion distribute well through the filling. Chop them small so they season each bite without overpowering the eggs.

Texture and seasoning

Rough chop: Keep the eggs in small pieces rather than mashing them into a paste; that preserves a more substantial texture.

Season gradually: Mix in the salt and black pepper, then taste the filling before assembling. The paprika and chives go on top, so they remain distinct from the creamy mixture.

Toast and assemble

Light toast: Toast the bread only lightly, as directed, so it has a little structure without becoming too crisp to bite through.

Even portions: Divide the filling across four bottom slices, then finish each with paprika, chives and a second slice of bread. Assemble shortly before serving for the best contrast between bread and filling.

What to serve alongside

Fresh sides: A simple green salad, sliced tomatoes or cucumber works well alongside the rich, creamy filling.

Something crisp: Serve with raw vegetables or a lightly dressed slaw for a crunchy contrast. Keep extra mayonnaise-based sides modest if you want the sandwich to remain the main part of the meal.

Recipe notes & tips

• Set out the chopped celery, onion and herbs before mixing so the eggs do not sit around once peeled.
• Use a bowl of iced water to cool the eggs after their covered rest in the pan.
• Finely chop the red onion and celery so they are easy to distribute through the filling.
• Mix gently if you want to keep some larger pieces of egg.
• Toast the bread lightly rather than until deeply browned.
• Add the paprika and chives after spreading the filling, as directed.

Variations

• Extra herbs: Add more parsley or chives if you want a greener, more aromatic finish.
• Peppery finish: Add a little extra black pepper to the filling before mixing.
• More lemon: Increase the lemon juice slightly for a brighter-tasting filling.
• Open sandwich: Serve the egg salad on one slice of toast and finish with the paprika and chives.
• Different bread: Use another seeded or wholemeal sandwich loaf in place of the multigrain bread.

Common mistakes to avoid

• Boiling the eggs continuously: Turn off the heat once the water boils and leave the covered pan undisturbed for 10 to 11 minutes.
• Leaving the eggs in hot water: Transfer them to iced water after cooking so they cool enough to peel.
• Mashing the filling: Roughly chop the eggs and mix just until combined to retain some texture.
• Large vegetable pieces: Chop the celery and onion finely so they blend evenly into the egg salad.
• Overtoasting the bread: Toast it lightly so it remains easy to bite through with the filling.

How to store

Refrigerate leftover egg salad promptly in a covered container and use within 3 days. Store the filling separately from the bread, then toast and assemble just before serving; the filling is best served cold rather than reheated.

Frequently asked questions