Egg Salad Sandwich Recipe

This Egg Salad Sandwich Recipe is perfect for welcoming spring picnics with its ease of preparation, use of minimal ingredients and irresistible flavor.

Egg salad is an easy southern staple much like pimento cheese garnering popularity from its inexpensive and routine appearance on the Masters golf tournament menu. You can typically grab an egg salad sandwich for as little as a couple of dollars. This easy Egg Salad Sandwich Recipe lets you enjoy the famous sandwich from the comfort of home.

Egg salad is best described as a combination of hard boil eggs including the creamy yolks mixed with mayonnaise and served on sandwich bread, or my preferred method- the croissant. Adding this classic egg salad recipe with a bit of lettuce to a buttery croissant elevates a weekend lunch without having to venture out to the neighborhood cafe.

You’ll be hard pressed to attend a baby shower or wedding shower in the south and not find Egg Salad Sandwiches on the menu. Served finger-sandwich style, it’s a nice alternative for those who may not like tuna.

Egg salad is also a  great way to use up leftover Easter eggs and with just a handful of ingredients, this easy Egg Salad is ready to serve in no time flat.

There are lots of ways to make the egg salad sandwich recipe your own. For example, I like olives in my egg salad because that’s how I grew up eating it, but you won’t find them in the recipe served at the golf course so feel free to omit if olives aren’t your thing. You’ll also find that I use a combination of relishes and opt for a spicy mustard- don’t skip the mustard as it provides a nice little kick to the egg salad.

Classic Egg Salad Recipe
Egg Salad Sandwich

Egg Salad Sandwich

Yield: 4
Prep Time: 20 minutes
Total Time: 20 minutes

Welcome springtime with this easy, classic Egg Salad Sandwich Recipe. It's great on sandwich bread, or jazzed up on a croissant. It's perfect for brunches, bridal showers, or even casual lunch at home.


  • 6 hard-boiled eggs, peeled and chopped
  • 1/4 cup mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1/2 tablespoon dill pickle relish
  • 1/2 tablespoon sweet pickle relish
  • 1/2 teaspoon onion powder
  • salt and pepper, to taste
  • 1/4 cup thinly sliced pimento-stuffed olives (can also be chopped)
  • 4 romaine lettuce leaves
  • 4 large croissants, split in half
  • paprika, for garnish (optional)


  1. Combine eggs with next 6 ingredients, mix well. Stir in olives.
  2. Place lettuce over bottom halves of croissant; top with egg mixture, and sprinkle with paprika, if desired.
  3. Add croissant tops.


I use both dill pickle and sweet relish. You can use one of the other for a total of 1 tablespoon.

You can also use regular mustard, though the Dijon gives a subtle kick that livens up the mayonnaise.

How to Serve Egg Salad

  •  Egg Salad Sandwich– serve the egg salad as a sandwich between slices of white bread, cut on the diagonal just like they serve at the Augusta National Golf Club. 
  • Egg Salad Croissant–  serve the egg salad with lettuce sandwiched between a croissant sliced in half for some café style nostalgia. 
  • Egg Salad Breakfast Sandwich– while mayonnaise is probably not your norm for breakfast, egg salad as an open-faced topping on whole wheat toast makes for a fiber boosted morning. 
  • Egg Salad Lettuce Wrap– add the egg salad to lettuce cups or Romaine and skip the bread carbs. 
Egg Salad Sandwich Recipe


You can add all kind of additions but some common items are celery, onion, avocado, chopped bacon, or capers. 


Properly stored in the refrigerator, egg salad will last for 3 to 5 days. Egg salad should be stored in the refrigerator and kept below 40 degrees F as to not allow for bacteria growth. Egg salad should not be left at room temperature for more than 2 hours. 

Egg Salad Sandwich Recipe

Serve the Egg Salad Sandwiches/Croissants with chips or veggie straws then finish things off with this Blueberry Pecan Cobbler for an irresistible lunch treat. It’s nearly the exact offering shown on the cover of my Picnics, Potlucks & Porch Parties cookbook.

Remember: keep it cool!

If you are serving salads, dressings or recipes with mayonnaise or eggs, pack them in an ice chest, and keep chilled until ready to serve. Remember to return to the cooler as soon as possible after eating.