Egg Salad Sandwich

egg salad sandwiches - confessions of a cooking diva

A simple and tangy egg salad sandwich. A family favorite.

Next to a tuna melt, egg salad is my favorite sandwich. I especially love this egg salad mixture. I’ve been making it for years and never get tired of it. It’s very simple but packed with flavor. The mix of Miracle Whip ( I prefer that over mayonnaise) with the Dijon mustard is delicious. 

Last weekend my husband and I decided we wanted to go on a picnic. It was going to be a beautiful day. I originally thought I would make tuna sandwiches, but then remembered these egg salad sandwiches and realized I hadn’t made them in a long time.

They were quick to put together and packed easily into our cooler. We also took some potato salad and sodas. It was a great day.

How to Hard-Boil Eggs –

  • Fill a saucepan two thirds full with cold water.
  • Add desired amount of eggs to the pan plus 1 tablespoon of salt.
  • Bring to a rolling boil.
  • Cover the pan, turn off the heat and let the eggs sit in hot water for 15 minutes.
  • After the 15 minutes drain the water off the eggs and run them under cold water.
  • Peel your eggs. I like to peel them in cold water. Seems to help the shell peel off the egg easily.

This process works for me every time. I never get a green yolk using this method. Give it a try and let me know how it works for you.



Egg Salad Sandwich
Prep time
Cook time
Total time
Serves: 2
  • 4 hard-boiled eggs, peeled
  • 2 to 3 tbsp. Miracle Whip or mayonnaise
  • 1 tbsp. Dijon mustard
  • 1 stalk of green onion, thinly sliced. Use the white and green parts
  • salt and pepper to taste
  1. Chop up the 4 eggs and place them in a medium-sized bowl.
  2. Stir in the Miracle Whip, Dijon mustard, green onion and salt and pepper.
  3. Mix well.
  4. Slather on desired bread.



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  1. I have not had egg salad in years! Your recipe looks so good and simple!

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