A Note on This Recipe
This elevated egg salad sandwich is different — it keeps the egg salad purely egg-forward so the eggs really shine.
I’ve tried the classic mix-in route but they tend to compete with the egg rather than let it come through — which is why this version leans on seasoning instead, then pairs it with an intense, concentrated condiment so its sweet, savory depth cuts through the richness of the mayo. That intensity does double duty: it’s what takes everyday egg salad further, and it’s what gives the salad enough presence to hold up to bread.
How to Make It
Boil the Eggs (Easy Peel Method)
Bring water to a boil, then lower the eggs in with a metal strainer or spoon. I use chilled eggs straight from the fridge — starting cold eggs in already-boiling water creates a thermal shock that helps the shell membrane separate from the egg white instead of sticking to it. Using a metal utensil helps absorb some of that initial heat, so the eggs don’t crack going in.
Boil for 8 to 9 minutes on medium-high heat for medium-well yolks. Then immediately drain the hot water, run the eggs briefly under cold water, and let them sit until cool enough to handle. Together, those two thermal shocks are what make them so easy to peel — no ice bath needed. They peel easily even while still warm.
Chop the Eggs
Chop the eggs into small pieces, or mash with a fork. I like them on the chunkier side here — the larger pieces give the salad enough texture to hold its own once it’s piled onto toasted bread.
Add the Seasoning
For the base seasoning, I use my custom egg seasoning — a blend of salt, onion powder, ground paprika, and pepper. It adds savory depth and makes the eggs taste better without overpowering them, and it works on pretty much any egg dish.
Make the Salad
Just sprinkle the seasoning blend in a few pinches, add mayonnaise and Dijon mustard, then mix until combined.
Choose the Condiment
Choose a pairing ingredient that adds a flavor punch. Caramelized onions bring deep savory sweetness, or swap in sun-dried tomatoes for something brighter — the acidity and umami cuts through the richness of the mayo and rounds out the bite.
Make it Tartine or Sandwich
Spread the caramelized onions on toasted sourdough like jam — the more caramelized and reduced, the better. Then pile the egg salad on top.
I make this open-faced, tartine-style, since it lets you actually see and taste the layers. But this version holds up just as well as a closed sandwich if you’d rather — just add a second slice on top. The intensity from the caramelized onions means the flavor still comes through even sandwiched between bread.
Egg Salad Sandwich
Ingredients
- 2 boiled eggs
- 1 ½ tbsp mayonnaise
- ¼ tsp Dijon mustard
- A few pinches of the egg seasoning blend (recipe below)
- 3 tbsp fine salt
- 2 tsp onion powder
- 1 tsp ground paprika
- ½ tsp freshly ground black pepper
- Caramelized onions, to taste (video linked above)
- Toasted sourdough
Instructions
- Boil eggs for 8–9 minutes over medium-high heat, then rinse briefly under cold water and let cool until easy to handle.
- Peel and chop the eggs into small, chunky pieces.
- Add mayonnaise, Dijon mustard, and a few pinches of egg seasoning blend. Mix until combined.
- Toast the sourdough. Spread caramelized onions on top.
- Pile the egg salad over the condiment. Serve open-faced, or top with a second slice for a closed sandwich.
Watch the Recipe
Notes
- Swap caramelized onions for sun-dried tomatoes for a brighter, tangier version.
- For the egg seasoning blend: combine salt, onion powder, paprika, and pepper. Store extra in a small jar for future use.
- Best eaten fresh; egg salad can be made ahead and refrigerated up to 2 days, but assemble the sandwich just before serving.
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