Egg Salad Recipe for Sandwiches

  • Servings: 4-6
  • Prep Time: 15 minutes plus Chill Time
  • Cook Time: N/A


  • 6 hard boiled eggs, cooled, peeled and chopped
  • 1 green onion, chopped and including some of the green top (about 1 tablespoon)
  • 2 large stalk celery, cut into fine dice (about 1/3 cup)
  • 1/2 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon yellow mustard
  • Salt and pepper to taste
  • 12 slices firm white or wheat bread, crusts removed if desired
  • Romaine lettuce leaves, washed and dried well


  1. In a medium bowl, combine mayonnaise, pickle relish and mustard. Add chopped eggs, onion and celery and mix well. Add salt and pepper and stir.
  2. Chill in a covered container until ready to serve or make into sandwiches.
  3. Cut crusts from bread to form perfect squares, spread 2 heaping tablespoons egg salad on 9 of the slices.
  4. Top with lettuce cut to fit and stack them: bread, filling, lettuce, bread, filling, lettuce.
  5. Top with the final bread squares and cut in two diagonally; use a serrated knife and gently press down on the sandwich to make it hold together.
  6. Chill, well wrapped, until ready to serve.
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