Egg Salad Sandwich

Egg Salad Sandwich – rich, chunky egg salad infused with bright, fresh, sweet and savory flavors that’s good on its own or as a filling to your morning toasted bread. A simple, easy and classic quick food that everybody loves!

Course Salad, Snack
Cuisine American
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 2 - 3 sandwiches
Calories 587 kcal
Author Immaculate Bites


  • 6 Large eggs
  • cup mayonnaise
  • ¼ teaspoon curry powder
  • 2 teaspoon diced dill pickles
  • 1 teaspoon prepared yellow mustard
  • 1/4 cup chopped green onion
  • salt and pepper to taste
  • Lettuce and Tomatoes (optional)
  • 3 -5 cooked bacon slices (optional)
US Customary - Metric


  1. Place eggs in a medium saucepan, cover with cold water , then bring to a rolling boil.Turn off heat, cover eggs and let it sit for about 10- 12 minutes. Remove one and do a test to be on the safe side. Peel the eggs.

  2. Cut the eggs into quarters and place in a medium bowl. Then add chopped bacon, mayo, curry powder, pickles , mustard, and green onions. Salt and pepper to taste.

  3. Toast bread, if desired spread egg salad on bread slices , add bacon and/ or tomatoes and lettuce and serve.