Classic Egg Salad Sandwich with Celery and Green Onion

Quick Recipe Version (TL;DR)

• Yield: 4 sandwiches (4 servings)
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Quick Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tbsp plain Greek yogurt (optional, for a lighter spread)
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1/3 cup finely diced celery
• 1/4 cup thinly sliced green onions
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1/2 tsp sweet paprika
• 8 slices soft sandwich bread
• 2 tbsp softened unsalted butter (optional, helps prevent sogginess)

Do This

• 1. Cover eggs with cold water, bring to a boil, then cover and rest off heat 11 minutes.
• 2. Ice-bath eggs 5 minutes; peel.
• 3. Chop eggs to your preferred texture (chunky or finer).
• 4. Stir mayo, yogurt (if using), mustard, lemon juice, salt, pepper, and paprika.
• 5. Fold in eggs, celery, and green onions; taste and adjust salt/pepper.
• 6. Chill 15 minutes for best flavor (optional).
• 7. Spread on soft bread (butter bread first if desired), close, slice, and serve.

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Why You’ll Love This Recipe

• Classic egg salad flavor with extra crunch from celery and a fresh bite from green onions.
• Light paprika adds gentle warmth and color without overpowering the eggs.
• Quick, reliable hard-boiled egg method with easy-to-peel results.
• Makes a satisfying lunch that holds up well for meal prep.

Grocery List

• Produce: celery, green onions, lemon
• Dairy: large eggs, (optional) plain Greek yogurt, (optional) unsalted butter
• Pantry: mayonnaise, Dijon mustard, sweet paprika, kosher salt, black pepper, soft sandwich bread

Full Ingredients

Eggs

• 6 large eggs
• Ice and cold water (for the ice bath)

Creamy Dressing

• 1/4 cup mayonnaise
• 1 tbsp plain Greek yogurt (optional, reduces heaviness while staying creamy)
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/2 tsp sweet paprika

Mix-Ins

• 1/3 cup celery, finely diced (about 1 medium stalk)
• 1/4 cup green onions, thinly sliced (about 2 medium green onions)

For Serving

• 8 slices soft sandwich bread (white, brioche-style, or soft wheat)
• 2 tbsp softened unsalted butter (optional, for spreading on bread to prevent sogginess)

Step-by-Step Instructions

Step 1: Cook the eggs (easy-peel method)

Place the 6 eggs in a medium saucepan in a single layer and cover with cold water by 1 inch. Set over high heat and bring to a full boil.

As soon as the water reaches a boil, cover the pan with a lid, turn off the heat, and set a timer for 11 minutes (this yields firm, classic hard-boiled eggs that mash nicely into egg salad).

Step 2: Chill the eggs quickly

While the eggs rest, fill a bowl with ice and cold water. When the timer goes off, use a slotted spoon to transfer eggs to the ice bath.

Let sit for 5 minutes to stop the cooking and make peeling easier.

Step 3: Peel and chop

Tap each egg gently on the counter to crack the shell all over, then peel under a thin stream of cool water if needed.

Chop the eggs into small chunks (about 1/4- to 1/2-inch pieces). For a creamier texture, mash a few pieces with a fork and leave the rest chunky.

Step 4: Mix the dressing

In a medium bowl, whisk together:

• 1/4 cup mayonnaise
• 1 tbsp Greek yogurt (optional)
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1/2 tsp sweet paprika

This step helps the seasoning distribute evenly so you don’t end up with paprika clumps or over-salted bites.

Step 5: Fold in the eggs and crunch

Add the chopped eggs, 1/3 cup diced celery, and 1/4 cup sliced green onions to the bowl.

Use a spatula to gently fold everything together until the egg pieces are coated and the mixture looks creamy, not dry. Avoid over-mixing if you like a chunkier egg salad.

Step 6: Taste, adjust, and (optionally) chill

Taste and adjust seasoning if needed (a pinch more salt can wake up the flavors, and a tiny squeeze of lemon can brighten it).

For the best flavor and a slightly firmer texture, cover and refrigerate for 15 minutes. (This is optional, but helpful if you have the time.)

Step 7: Assemble the sandwiches

Lay out 8 slices of soft bread. If you want to reduce sogginess, spread a thin, even layer of softened butter (about 1/2 tbsp per slice) on the inside of each slice.

Divide the egg salad evenly among 4 slices (about 1/2 cup filling per sandwich), spread to the edges, top with remaining bread, and slice in half.

Serve right away for the softest bread texture, or wrap tightly for later.

Pro Tips

• For cleaner slices: Chill the egg salad for 15–30 minutes so it firms up, then assemble.
• Control the texture: Chop eggs larger for a chunky deli-style sandwich, or finer for a smoother, more spreadable filling.
• Celery matters: Dice celery finely so it adds crunch without making the sandwich hard to bite through.
• Paprika choice: Use sweet paprika for mild warmth; if using smoked paprika, reduce to 1/4 tsp so it doesn’t dominate.
• Season gradually: Eggs can dull salt; taste after mixing, then adjust in small pinches.

Variations

• Extra-classic deli vibe: Add 1 tbsp finely minced dill pickle (or relish) and reduce lemon juice to 2 tsp.
• Spicier kick: Add 1/8 tsp cayenne or 1 tsp hot sauce to the dressing.
• Herby version: Add 1 tbsp chopped fresh dill or 1 tbsp chopped parsley for a fresher finish.

Storage & Make-Ahead

Store egg salad in an airtight container in the refrigerator for up to 3 days. For best sandwich texture, keep the filling and bread separate and assemble right before eating. If you need to pack it ahead, buttering the bread helps slow down sogginess. Do not leave egg salad at room temperature for more than 2 hours (or 1 hour if it’s above 90°F/32°C).

Nutrition (per serving)

Approximate per 1 sandwich (1/4 of recipe, made with soft white sandwich bread and mayo/yogurt mix): 430 calories, 18 g protein, 28 g fat, 28 g carbohydrates, 2 g fiber, 620 mg sodium.