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Two egg salad sandwiches sliced in half and stacked.

This Is My Favorite Egg Salad Sandwich

  • Author: Joy the Baker
  • Prep Time: 30 minutes
  • Cook Time: 0 minuttes
  • Total Time: 30 minutes
  • Yield: 3-4 sandwiches 1x
  • Category: lunch, brunch


A classic, bright and creamy egg salad sandwich topped with crisp radishes and salty pickled red onions on soft potato bread.



For the Egg Salad:

  • 8 hardboiled large eggs, peeled
  • 34 tablespoons mayonnaise
  • 1 teaspoon whole grain or dijon mustard
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon celery seed
  • Sea salt and fresh cracked black pepper to taste
  • 3 tablespoons chopped chives
  • 2 tablespoons chopped fresh dill
  • 12 teaspoons apple cider vinegar or lemon juice

To serve: picked red onions, very thinly sliced radishes, untoasted potato bread, mayonnaise


  1. To first make quick pickled red onions, in a medium bowl combine 1/2 a red onion sliced very thin. In a small saucepan heat 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon granulated sugar, and 1 teaspoon salt. Pour the hot vinegar mixture over the onions, stir and place in the refrigerator until you’re ready to assemble the sandwiches.
  2. To make the egg salad, finely chop hardboiled eggs. Add to a medium bowl with the rest of the ingredients and stir to combine. Taste and adjust seasoning as desired.
  3. To assemble the sandwich, spread bread slices with a thin layer of mayonnaise. Top with as much egg salad as you’d like followed by pickled red onions and sliced radishes. Enjoy!