Egg Salad Sandwich

Are you an egg salad lover? Or not?

I’ve found in my vast experience of culinary research (i.e. making dinner for my family for the last 11 years) that people either really, really, super love egg salad. Or they don’t. Brian happens to be an egg salad lover. And I happen to be the anomaly to the very scientific fact I just gave you (so basically just disregard everything I say): I love egg salad sandwiches in April, maybe March, and sometimes May. But don’t care for them any other time. The egg-overload magic in spring/Easter works on me and I crave egg salad for a very short time. Not that I would turn up my nose at them in, say, October, I just don’t long for them in the same way.

It should come as no surprise that I am very particular about my egg salad sandwich. As a kid, I abhorred the stuff, mostly because of the gloppy mayonnaise that seemed to overpower and cling to the eggs in a sludgy manner. When I finally figured out the ratio of creaminess to eggs, I was sold on the idea of egg salad being something that people actually look forward to eating.

Perfectly hard-boiled eggs are key. After that, a little yogurt and mayo combo, touch of dill + a few other subtle flavors and you are good to go. This egg salad is lightened up and totally fabulous.

If you want to walk on the wild side, you have to try this: top a slice of hearty bread with the delicious egg salad and pop it under the broiler for just a few minutes. It sounds kind of freaky, but it is completely amazing. Trust me on this one (thanks to my sister, Em, for introducing me to this crazy concept).

Egg Salad Sandwich

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Classic Egg Salad Sandwich

Yield: Makes about 5 sandwiches

Classic Egg Salad Sandwich


  • 10 hard-boiled eggs, peeled
  • 1/4 cup light or regular mayonnaise
  • 1/4 cup nonfat plain Greek yogurt
  • 2 teaspoons finely chopped fresh dill, plus more to taste, if needed
  • Squeeze of fresh lemon juice (1/2 teaspoon or so)
  • Salt and pepper to taste
  • 10 slices hearty whole-grain bread


  1. Cut the eggs into quarters and place in a medium bowl. Add the mayo, yogurt, dill, and lemon.
  2. Using a fork, combine and lightly mash the mixture until the ingredients are mixed and the eggs are the desired size. I prefer my egg salad with pretty good texture - so I try to keep the stirring/mashing to a minimum.
  3. Add salt and pepper to taste and lightly combine.
  4. Refrigerate, covered, until ready to serve on sandwiches.

Recipe Source: Mel’s Kitchen Cafe

37 Responses to My Favorite Lightened Up Egg Salad Sandwich

  1. Sharon says:

    When I was pregnant with my oldest Egg Salad Sandwiches were one of my cravings. There was a small deli in town that made the best egg salad sandwiches and I would walk down to them and get egg salad sandwiches for lunch. It was always on thickly sliced homemade multigrain bread with tons of egg salad in between. I have tried but I have never been able to replicate it. This may come close so I need to try this recipe. Theirs also had tiny bits of celery that added a nice crunch to the sandwich.

  2. Lisa says:

    Love the idea to use yoghurt to lighten it up. I use finely chopped dill pickle and a pinch of curry powder in my egg salad.

  3. chrissie k says:

    my 1st time ever making egg salad …. i was fearful it wouldn’t feed my family of 6 so I added some celery and red onions to stretch. best egg salad ever!!

  4. Sarah says:

    I’ve made this 3 times in the past two weeks and love it. Thanks for sharing!

  5. I am fully in the camp of YES to egg salad. Your recipe looks perfect and I just happen to have infinity hard boiled eggs in my kitchen right now! 🙂

  6. Kellie Mecham says:

    I love egg salad but I put a bit of honey or agave instead of the lemon juice! Dill is definitely a must!

  7. Diana says:

    I am an egg salad lover all year around and I love all of it (even the goopy mayo ones), but eating it outside of easter is pretty rare for me. I just don’t want to take the time to boil eggs and as my family colors real eggs, there is always a plethora of them right after easter for salad and deviled eggs! I’ve always been a real simpleton: eggs, a little mayo, salt, and pepper, but your food is always delicious so I’ll give yours a try this year!

  8. Mark says:

    I hear fresh eggs are hard to peel. Might trying letting them sit for a couple of weeks.

  9. Marcie says:

    Sounds good! We love egg salad at our house, however since we have had our own chickens, peeling the eggs is a nightmare! I just can’t get fresh eggs to peel. I’ve tried all kinds of tricks and still struggle. Any hints on peeling fresh eggs??

  10. heather bell says:

    I’m not a huge egg person except boiled eggs on salad. But my family loves them! So I will have to try this out.=) Thanks!

  11. fmandds says:

    I love egg salad and do crave it year round. I just try not to eat it that often since it’s heavy on the wonderful mayo. I will definitely be trying this recipe soon and I love all the suggestions the other commenters have mentioned. I’ll be trying the olives, celery and sunflower seeds varieties! Plus the tip for peeling eggs must be tried because I loathe working for my food(i.e. cracking lobster shells, shelling nuts, peeling eggs).

  12. Wendell Smith says:

    Anyone ever added some chopped black olives to their egg salad? Or just a plain ole Egg and Olive sandwich. Good stuff!!!!!!

  13. Judy R says:

    I recently added sunflower seeds for crunch to egg salad, and I have to say it was quite tasty –

  14. heather says:

    NO mustard?? Blasphemy, lol!! Minimal mayo, squirt of mustard, diced onion, salt pepper, lighted toasted bread (otherwise egg salad squirts out), and thinly sliced tomatoes. Heavenly.

  15. Tyler says:

    Want to peel a bunch of eggs at once?? Put the eggs into a tupperware container with some water and shake, shake, shake……you’re done in under 10 seconds. Will be waiting to see if you have a nice deviled eggs recipe coming for Easter as well.

  16. Sharri says:

    I LOVE egg salad, and will be trying your version very soon! Unfortunately my very favorite way to eat it is on store-bought white bread…I know…I don’t, but I WANT to! :-/ Must be because that’s how I grew up eating it – on Wonder bread!

  17. Lisa says:

    That looks EGG-cellent 🙂 I also am a huge egg eater as I don’t eat meat. I use vanilla yogurt and dill in my egg salad at

  18. Mel, I love egg salad! I don’t eat it often, but I can’t wait to try this. Thanks for sharing!

  19. Lorraine says:

    Love, love, love egg salad. Your recipe sounds tasty!

  20. Jennifer S. says:

    I’m about the same with egg salad. Just thought I’d pass along a tip on peeling eggs…Once you boil and cool the eggs, gently tap the eggs on the counter and then use a spoon to peel the eggs. The spoon slips right between the egg and shell and peels the eggs beautifully!

  21. Teresa says:

    This looks delicious. Why is it that I want to always immediately make anything you post!!! I am an egg salad lover. In fact, I always make egg salad sandwiches every year for our school’s teacher appreciation lunches in May. They always go over so well. It seems like chicken salad and tuna salad are the norm, but egg salad is a little different and the finger sandwiches are always gobbled up. I will have to give your fancied up recipe a try at this year’s event.

  22. Annette M. says:

    I have never cared for an egg salad sandwich, but i will make and eat them because my husband enjoys them. I do like the sound of this recipe and will try it out since I don’t ever actually use a recipe to make the egg salad. One thing that has made egg salad sandwiches quite yummy is putting it on a homemade bagel with lettuce, tomatoes, avocado, swiss cheese, and tomatoes. It makes for a huge sandwich, but it is delectable and you can hardly taste the egg salad at that point.

  23. Jenn A says:

    Looking forward to trying this. I haven’t gotten hooked on a great egg salad yet. Have you tried/perfected avocado egg salad?

  24. Laura says:

    For whatever reason, my family always made egg salad with scrambled eggs. Anyone else? It was faster I’m guessing, for Grandma making lunch on the farm. Anyway, now it’s traditional at my place. Tastes the same for my money, except a little fluffier, if anyone is interested in giving it a try.

  25. Sarah says:

    I like tuna in my egg salad, and some celery to give it some crunch.

  26. Laurie Nielson says:

    Hope you recover quickly. Your mom has been keeping me posted. Take it easy and don’t push it. Let her take care of you while she’s there!

  27. Carissa says:

    I love egg salad. I make it very much like you, but I learned from my grandma to use dill pickle “juice” instead of lemon juice. Delicious!

  28. Anne says:

    Love egg salad!! Can’t wait to try this recipe. We’re having an Easter Egg dying party on Saturday with the extended family, so we’ll have plenty of eggs for giving this recipe a whirl!!

  29. Laura says:

    I like GOOD egg salad, but can’t stomach the ones that are just mayonnaise-y chopped eggs. This sounds delicious!

  30. Kim in MD says:

    Confession time- I have never eaten egg salad! I am not a huge mayo fan, so I avoid mayo based salads (egg, chicken, turkey, etc.). This recipe looks great, though, and I love the Greek yogurt and dill. This recipe may convince me to give egg salad a try! 😉

  31. Josie says:

    You know, I’m typically a hard boiled egg-hater, but for the past week I have been craving an egg salad sandwich like you wouldn’t believe. Like you, I’m not a fan of really mayonnaise-y salads, but now I know which recipe to try. Thanks, Mel! 🙂

  32. Teresa R. says:

    I actually like egg salad, but I don’t make it often because of all the mayo. I can’t wait to try this lighter version!

  33. Charlotte Moore says:

    I DO NOT like egg salad. Not much for eggs at all unless they are to cook with. Cake, pies, etc. I am a fan. Haha!!!

    However, to add some dill to help the taste might be tolerable for a few bites.

  34. bluebaker says:

    To me its a seasonal thing- spring or early summer. When they happen at our house, its usually a throw-together, can’t think of anything- didn’t plan anything kind of meal. Its nice to see this lightened up version, especially now that eggs are not the nutritional villains
    they once were.

  35. Momstarr says:

    I am with you, I like egg salad sandwiches but not everyday or every month. I have put it on a slice of bread and put it under the broiler….yum…but I added a slice of tomato (not just any tomato; a farmers’ market tomato mind you) on top before placing it under the broiler. Very good. Thanks so much for all your wonderful recipes and info. I come here often when making my menu for the week. God bless.

  36. Sheila says:

    Love eggs any which way! One of my very favorite foods and now another yummy recipe to add to my “egg recipe file”. Thank you and hope you enjoy your week tremendously.

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