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International

Egg Salad Sandwich

Contains egg (no meat or fish)

Chopped hard-boiled eggs bound with mayonnaise, a little mustard and chives, piled into soft bread — a lunchbox classic.

Egg Salad Sandwich is an International sandwich, ready in about 24 minutes and made with egg and mayonnaise. It serves 2 and is rated beginner to cook.

Start cooking
Close-up of egg salad sandwiches neatly arranged on a plate, perfect for a snack or light meal.
Photo: 대정 김 / Pexels · Pexels License
Prep
8 min
Cook
11 min
Rest
5 min
Total
24 min
Serves
2
Level
Beginner
Calories
435

Ingredients

2 sandwiches

Equipment

Method

  1. Step 1

    Hard-boil the eggs (opens in a new tab): lower into simmering water for 10–11 minutes, then cool in cold water and peel.

    Food safety: Cook until the yolks are completely firm.

  2. Step 2

    Cool the eggs (opens in a new tab) fully, then chop them finely or mash with a fork.

    • 5 min
    Potatoes being mashed
    How it looks · Photo: Mateusz Feliksik on Pexels

  3. Step 3

    Mix with the mayonnaise (opens in a new tab), mustard, chives (opens in a new tab), salt and pepper (opens in a new tab).

    • 2 min

  4. Step 4

    Spread over two slices of bread, add lettuce (opens in a new tab), top with the remaining slices and cut in half.

    • 1 min

About this dish

Origin
Not attributed to one place · Origin uncertainAn everyday home-cooking preparation made in many countries; it has no single documented origin.Also popular in United Kingdom, United States, Japan, Australia, Canada
Dish
Lunch · Snack · Sandwiches
Cooking method
Boiled, No-cook
Taste
creamy, savoury, mild
Diet
Vegetarian (lacto-ovo) · Dairy-free · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly · Portable / lunchbox · Child-friendly · Make-ahead
Cook more with
Egg · Mayonnaise · Prepared mustard · Chives · White bread
Techniques
Boiling · Simmering

Allergens

  • May contain: Milkfrom white bread
  • Contains: Eggsfrom egg, mayonnaise, white bread
  • Contains: Wheatfrom white bread
  • Contains: Glutenfrom white bread
  • May contain: Soyfrom white bread
  • May contain: Sesamefrom white bread
  • Contains: Mustardfrom mayonnaise, prepared mustard
  • May contain: Sulphitesfrom prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

435 kcal per serving

Calculated

1 serving ≈ 182 g · recipe makes 2

Where the energy comes from

  • Protein 17%
  • Carbohydrate 27%
  • Fat 56%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy435 kcal239 kcal
Protein17.9 g9.8 g
Carbohydrate28.9 g15.9 g
Net carbohydrate27.2 g15 g
Sugars3.7 g2 g
Added sugars0 g0 g
Fibre1.7 g1 g
Fat26.9 g14.8 g
Saturated fat5.9 g3.3 g
Trans fat0.1 g0.1 g
Cholesterol381 mg209 mg
Sodium867 mg477 mg
Salt equivalent2.2 g1.2 g
Vitamins & minerals per serving
Potassium
225 mg
Calcium
143 mg
Iron
3.9 mg
Magnesium
27 mg
Vitamin A (RAE)
167 µg
Vitamin C
1 mg
Vitamin D
2 µg
Vitamin B12
0.9 µg
Folate (DFE)
146 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: lettuce.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Mashing the yolks slightly more than the whites gives a creamier filling with some texture.

Common mistakes

  • Mixing the filling while the eggs are warm makes the mayonnaise split and turn oily.

Serve with

  • With crisps, cucumber sticks or a cup of soup.

Food safety

  • Keep egg-mayonnaise fillings chilled; do not leave at room temperature for more than 2 hours.

Storage

  • Keep the filling covered in the fridge for up to 2 days; assemble sandwiches the day they are eaten.

Variations

  • Tamago sando (Japan): A Japanese convenience-store style with very soft milk bread and a smoother, slightly sweet filling.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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