The Egg Salad Sandwich with Lettuce is a timeless classic that’s simple, satisfying, and endlessly versatile. This sandwich combines creamy, seasoned egg salad with crisp, fresh lettuce, all nestled between slices of soft bread or toasted bread for extra texture.

It’s a comfort food favorite for breakfast, lunch, or a light dinner, offering a perfect balance of creaminess, freshness, and subtle tang from a touch of mustard or vinegar.

Why I Love This Recipe

I love this recipe because it’s quick, wholesome, and customizable. Every bite is creamy, flavorful, and satisfying, while the lettuce adds a fresh crunch. It’s a recipe that’s perfect for busy days or when you crave a nostalgic, comforting meal.

Why This Is a Must-Try Dish

• Quick and easy to make with minimal ingredients
• Perfect for meal prep or picnic lunches
• Comforting yet nutritious with protein and fresh veggies
• Easily customizable to suit your taste
• Classic, crowd-pleasing sandwich that everyone loves

Preparation & Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 10 minutes (for hard-boiled eggs)
• Total Time: 20 minutes

Servings, Calories, Course & Cuisine

• Servings: 2–3 sandwiches
• Calories: ~300–350 calories per sandwich
• Course: Breakfast, Lunch, or Snack
• Cuisine: American

Ingredients

For the Egg Salad

• 4 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard (optional)
• 1 tsp lemon juice or apple cider vinegar
• Salt and black pepper, to taste
• 1 tbsp finely chopped fresh chives or green onions (optional)

For the Sandwich

• 4–6 slices of bread (white, whole-grain, or your choice)
• 2–3 leaves of romaine or butter lettuce
• Optional: tomato slices, cucumber slices, or avocado

Cooking Directions

1. Cook the eggs: Place eggs in a pot, cover with cold water, bring to a boil, then simmer for 10 minutes for hard-boiled eggs.
2. Cool and peel: Transfer eggs to ice water for 5 minutes, then peel.
3. Prepare egg salad: Chop eggs and place in a bowl. Add mayonnaise, mustard, lemon juice, salt, and pepper. Mix gently to combine. Add chives or green onions if using.
4. Assemble sandwich: Lay lettuce leaves on bread slices, spoon egg salad on top, and cover with another slice of bread. Add optional tomato, cucumber, or avocado slices.
5. Serve immediately or wrap for later.

Step-by-Step Preparation Method

1. Boil eggs: Place eggs in a pot of water, bring to a boil, then simmer 10 minutes.
2. Cool eggs: Transfer eggs to ice water to stop cooking.
3. Peel and chop: Peel the eggs and chop them into small pieces.
4. Mix egg salad: Combine eggs, mayonnaise, mustard, lemon juice, salt, pepper, and optional herbs in a bowl.
5. Prepare bread: Lay out bread slices and place lettuce leaves on each.
6. Assemble: Spoon egg salad onto bread, add optional veggies, and top with another slice.
7. Serve: Slice sandwiches diagonally and enjoy immediately.

How to Serve

Serve on soft or toasted bread with a side of fresh fruit, chips, or a green salad. These sandwiches are perfect for a quick lunch, picnic, or tea-time snack. Wrap in parchment paper or foil for an on-the-go meal.

Recipe Tips

• For extra creaminess, add a little Greek yogurt to the egg salad.
• Chop eggs finely for a smoother texture or roughly for a chunky salad.
• Season to taste with paprika, dill, or a dash of hot sauce for added flavor.
• Toast bread lightly for extra texture and flavor.
• Use fresh, crisp lettuce to avoid soggy sandwiches.

Variations

• Avocado Egg Salad: Mash ½ avocado into the egg salad for creaminess and healthy fats.
• Pickle Twist: Add finely chopped pickles or relish for tangy flavor.
• Spicy Egg Salad: Mix in a pinch of cayenne pepper, hot sauce, or smoked paprika.
• Mediterranean Style: Add chopped olives, feta, and a drizzle of olive oil.
• Open-Faced Sandwich: Serve egg salad on a single slice of bread with toppings for a lighter option.

Freezing & Storage

• Refrigerator: Store egg salad in an airtight container for up to 2–3 days.
• Freezing: Not recommended, as mayonnaise-based egg salad can separate when frozen.
• Assembly: Assemble sandwiches just before serving to avoid soggy bread.

Special Equipment Needed

• Medium pot for boiling eggs
• Bowl for mixing egg salad
• Knife and cutting board
• Spoon or spatula for spreading egg salad

Frequently Asked Questions

Q: Can I make this egg salad ahead of time?
A: Yes, store egg salad in the fridge up to 2–3 days; assemble sandwiches just before eating.

Q: Can I use Greek yogurt instead of mayonnaise?
A: Yes, it’s a healthier alternative and adds creaminess.

Q: Can I add other vegetables?
A: Absolutely! Try adding tomato, cucumber, shredded carrots, or avocado.

Q: How do I prevent the bread from getting soggy?
A: Layer lettuce between the bread and egg salad to act as a barrier.

Conclusion

The Egg Salad Sandwich with Lettuce is a simple, wholesome, and versatile meal that’s perfect for breakfast, lunch, or a snack. Creamy, flavorful egg salad pairs beautifully with crisp lettuce and fresh bread, creating a satisfying and nutritious sandwich. Easy to make, customizable, and delicious, this classic sandwich is a must-try for anyone seeking a quick and comforting meal.