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+ servings

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 587kcal
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)


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


  1. Allowing the whole eggs to stand in the hot water for a few more minutes, rather than continue boiling them, will keep you from having rubbery egg whites and green-grayish yolks.
  2. Aside from green onions, you can also add sliced celery to add crisp freshness.
  3. For an over the top egg sandwich, you may also top it lettuce, tomato and red onions, if desired.
  4. You may chill the salad for an hour or two to allow the flavors to meld together, but I usually eat mine warm enough.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 587kcal | Carbohydrates: 2g | Protein: 21g | Fat: 53g | Saturated Fat: 12g | Cholesterol: 528mg | Sodium: 716mg | Potassium: 282mg | Sugar: 1g | Vitamin A: 840IU | Vitamin C: 2.4mg | Calcium: 83mg | Iron: 2.6mg