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Egg Salad Sandwich

A sandwich cut in half on a plate, with Egg salad
This creamy Egg Salad Sandwich recipe is simply the best. Cheddar and cream cheese make it super creamy, and the addition of bacon and chives provide a delicious crunch in every bite—perfect for a summer day or picnic!
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Table of Contents
  1. EGG SALAD SANDWICH INGREDIENTS
  2. HOW TO MAKE THIS EGG SALAD SANDWICH RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU WILL LOVE
  7. JUMP TO RECIPE

This is hands-down the best egg salad sandwich recipe in the world. Cheddar, cream cheese, and bacon combine to create the most delectable sandwich that is quick to put together for lunch or an easy dinner. I’ve had so many people tell me they made this egg salad recipe for their significant other and now they are not allowed to make any other version of the sandwich. It is that good!

Looking for more amazing sandwich recipes? Try this tomato sandwich, tuna salad sandwich and this chicken salad sandwich are all easy recipes you will love. For more yummy egg recipes, try our egg pasta salad, deviled eggs, and sheet pan eggs.

A close up of a sandwich on a plate, with Egg salad

MORE GREAT SANDWICH RECIPES:
Ham & Cheese Sliders | Philly Cheesesteak Sliders


EGG SALAD SANDWICH INGREDIENTS

A tray of food, with Egg and Salad

You will need:

  • 6 hard-boiled eggs
  • 4 pieces of cooked bacon
  • 2 tablespoons chives
  • ¼ cup shredded cheddar
  • 4 ounces cream cheese
  • 3 tablespoons mayonnaise
  • ½ teaspoon salt
  • ¼ teaspoon fresh cracked pepper
  • 12 slices of bread

SUBSTITUTIONS AND ADDITIONS

EGGS: Check out our Instant Pot method for hard-boiled eggs or our method to make hard-boiled eggs in the oven.

MAYONNAISE: Of course use your favorite brand of mayonnaise (or homemade) unless you’re just not a fan. Then my suggestion is to substitute plain Greek yogurt in the creamy dressing.

AVOCADO: Slice it or dice it; avocado adds something wonderful to an egg salad sandwich.

BACON: Bacon makes the world go ‘round. Especially when it is crisp. However, it can be omitted if you really insist!

RELISH: A couple of teaspoons of sweet pickle relish adds magic to this great recipe. If you prefer pickles with less sweetness, add chopped dill pickles instead for added crunch.

CHIVES: Green onions would add a similar flavor to chives in this recipe.

ONION: I like to add a bit of red onion to my egg salad. It adds a nice tanginess and a little crunch to the mixture.

BREAD: Any kind of bread will work well for this simple recipe. Sandwich bread, a buttery croissant, or rye bread would all be great ideas. If you want to make a fresh homemade white bread for this yummy sandwich, I’d highly recommend it.

EGG SALAD WRAP: Substitute a flour tortilla (wheat or spelt) for bread. Spring roll wrappers are awesome, too. Or go the veggie route: wrap the egg salad in romaine lettuce leaves, kale, or collard greens.

EGG WHITE SALAD: Want to nix the yolk? Simply make Egg White Salad instead. Might I suggest adding sliced black olives and avocado if you do? Yum!

HOW TO MAKE THIS EGG SALAD SANDWICH RECIPE

A plate of food with rice, with Egg and Salad

PRO TIP: Hard-boiled eggs in their shell will last in the fridge for about a week. Peeled eggs will last about 2 days so if you are making this recipe to eat right away, you can make your eggs ahead of time to save a bit of prep time once you are ready to make your egg salad.

STEP ONE: In a small bowl, mash together cream cheese, mayo, chives, salt, and pepper.

STEP TWO: In a large bowl, use a pastry cutter to mash up eggs into small pieces. Finely chop the bacon and add to eggs.

PRO TIP: A potato masher works well if you don’t have a pastry cutter to mash up your eggs.

STEP THREE: Add shredded cheddar and cream cheese mixture to eggs and bacon. Mix together until everything is mixed really well and eggs are covered in cream cheese.

STEP FOUR: Serve the egg salad filling on bread with spinach or a piece of lettuce.

PRO TIP: For an extra yummy option, toast your bread before adding the egg mixture.

HOW TO SERVE

Egg salad sandwiches are such a classic option for lunch. Add a spoonful of pasta salad or even just a handful of potato chips to your plate for a delicious lunch. Serve with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side. 

STORAGE

IN THE FRIDGE: I think completely cooled egg salad tastes the best. In an airtight container (and without the bread, wraps, etc.,) egg salad can be kept in the fridge for about three days. If you can restrain yourself.

A sandwich cut in half on a plate, with Egg and Salad

This delicious egg salad sandwich recipe has a secret ingredient that makes it over the top amazing and probably the best egg salad recipe around. Adding bacon to the egg salad mixture makes it next-level delicious. Cheddar and cream cheese play a supporting role in the extra ingredients game for a great egg salad recipe.

FAQ

How long do you boil eggs for an egg salad sandwich?

Check out our perfect hard-boiled eggs recipe and our Instant pot hard-boiled eggs recipe. Here is a method that we have had plenty of success with:
1. Boil about a half-inch to an inch of water, whichever amount would barely come through your steamer insert.
2. Place eggs cold from the fridge in a single layer into a steamer insert and set the steamer in the boiling water.
3. Boil for 3-5 minutes. I go with the greater time because I do not like soft yolks.
4. Turn off the burner but let the pan and eggs set there for about 15 minutes.
5. Plunge eggs into an ice bath.
6. Crack the egg shells, easily peel eggs, and proceed with your recipe.

How far ahead of time can I make egg salad?

Egg salad lasts in the fridge for about 3 days so I would recommend making it no more than a couple of days in advance.

How do I avoid my sandwich becoming soggy?

Adding a piece of lettuce between the bread and egg salad will help make sure your bread doesn’t end up a soggy mess.

MORE RECIPES YOU WILL LOVE

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A sandwich cut in half on a plate, with Egg salad

The Best Egg Salad Sandwich Recipe

5 from 32 votes
This creamy Egg Salad Sandwich recipe is simply the best. Cheddar and cream cheese make it super creamy, and the addition of bacon and chives provide a delicious crunch in every bite—perfect for a summer day or picnic!
Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients
  

  • 6 eggs
  • 4 pieces of cooked bacon
  • 2 tablespoons chives
  • ¼ cup shredded cheddar
  • 4 ounces cream cheese
  • 3 tablespoons mayonnaise
  • ½ teaspoon salt
  • ¼ teaspoon fresh cracked pepper
  • 6 croissants

Instructions
 

  • In a small bowl, mash together cream cheese, mayo, chives, salt and pepper.
  • In a large bowl, use a pastry cutter to mash up eggs. Finely chop the bacon and add to eggs.
  • Add shredded cheddar and cream cheese mixture to eggs and bacon. Mix together until everything is mixed really well and eggs are covered in cream cheese.
  • Serve on bread with spinach.

Video

Notes

TIP: For a different flavor experience, try adding avocado or relish to your egg salad. 
TIP: Hard-boiled eggs in their shell will last in the fridge for about a week. Peeled eggs will last about 2 days so if you are making this recipe to eat right away, you can make your eggs ahead of time to save a bit of prep time once you are ready to make your egg salad.
TIP: A potato masher works well if you don’t have a pastry cutter to mash up your eggs.
TIP: For an extra yummy option, toast your bread before adding the egg mixture.

Nutrition

Calories: 486kcal | Carbohydrates: 28g | Protein: 14g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 240mg | Sodium: 753mg | Potassium: 183mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1006IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg
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Proudly Prepared by the Spaceships Kitchen

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    Comments

    • Dolores Hansen Nelson says

      Try a little horseradish, curry, or guacamole. It’s fun to get creative with egg salad. I always use finely chopped celery for crunch and a little green onion also.

  1. Vikki Dooley says

    Great sounding egg salad n will definitely be trying this. Looks great. Thanks for sharing

  2. Danielle says

    I do Deviled Egg Salad with Yellow, Spicy, and Dijon mustard and mayo, one tbs. each for each egg. Everyone LOVES it, and this is the extent of my cooking talent.

  3. Sandee says

    5 stars
    Looks good. I have never used cream cheese with my egg however it sounds tasty. I look forward to trying this egg salad recipe.

  4. Sue LANDIS says

    I much prefer eggs not chunky but done on a grater! Did it once and have never gone back……the taste is so much better and much more appealing to the eye!

  5. Brianna says

    5 stars
    I made this last night for today and tomorrow’s lunch. It was easy, delicious, and extremely filling. I will NEVER make egg salad without bacon and cream cheese again!

  6. Patricia Cannan says

    5 stars
    I add shredded Swiss cheese to my egg salad. I love the taste and think others would also

  7. Ellen Wernecke says

    Why peel the eggs? So much quicker to give a quick,
    sharp cut, halve the egg & clean out of shell with a spoon! They’re going to be mashed anyway!

  8. Scott Smith says

    I’ll try it. For taste, it’s pretty hard to beat chopped hard boiled eggs, chopped green olives, and mayonnaise.

    • Melinda Stepp says

      I’ll have to try that! I always put green olives in my tuna salad and chicken salad instead of pickles. Never thought of putting it in egg salad since I don’t use pickles or relish in it, but I’ll bed it’s good! Like green olives in macaroni salad once in a while, too.

      • Cindy says

        Love a nice fried egg sandwich with chopped green olives and cheese mixed in!I always add green olives to everything!

  9. Angela Tyler says

    Growing up Mom always used miracle whip in egg salad, which do you use in this recipe? Miracle whip or real mayonnaise?

    • Rita T. says

      My Mother always used a generous amount of Miracle Whip, a small amount of Horseradish mustard, a little salt and pepper with a light dusting of Paprika. I over fill with the egg mixture.

      I have experimented with several methods of cooking the eggs. The best one so far is using cold eggs in cold water with a 1/2 teaspoon of baking soda to the water. Cover the pan bringing eggs to a boil, remove from heat keep covered for 10 minutes, drain hot water, cold water and ice bath until cooled eggs. Using the baking soda has made it much easier to remove the shells. I have a glass top electric stove.

  10. Marcha Berding says

    5 stars
    My mother used to make egg salad with cream cheese too, but she put in a little minced onion & no bacon or cheddar. I’ve never seen another recipe using cream cheese, but I’ll sure be making this one tomorrow!

  11. Gail Thomas says

    When I boil eggs for egg salad, I pour off the boiling water after the eggs are done and immediately put them in an ice water bath for about 10 or 15 minutes. Chills those eggs down really well–just like they have been in the fridge.

  12. Katherine Hill says

    Made this recipe with the cream cheese, Miracle Whip and a bit of mustard and horseradish. Didn’t have chives, substituted with a couple of finely chopped scallions. A few teaspoons of sweet pickle relish. I deleted the cheddar, but added 1/2 pkg of Crab Classics, imitation crab. This I put in food chopper as I did the eggs. Salt and pepper. Sprinkled with Bacon Bits on top of the finished product. I have to say…..This was the Bomb!! Served on a delicious roll, with a side of chips. 😋😋

  13. Barbara Kennedy says

    Mom always put chopped celery in her egg salad, so I did, also, until I started using water chestnuts, which I like even better. I haven’t tried cream cheese – that sounds good! I do use miracle whip and ranch dressing, and add onion powder. Good thing I have some already made in the fridge right now – it’s lunchtime!

  14. jim says

    Sautee bacon, mushrooms and onions, cool and add to the egg salad along with chopped celery and water chestnuts.

  15. Kathy Maas says

    Love extra things in my egg salad, but I did not care for this. It was too dry for my taste. Maybe I just like the same old stuff.

    • Winnie says

      5 stars
      Perhaps add a bit more mayo to make it more moist, mushy whatever you want to call it. I have always added a splash of white vinegar to my egg salad. Maybe because my favorite kind of morning eggs are poached that I always add a bit of vinegar to the water. Tends to keep the egg together better.

    • Layne Henderson says

      5 stars
      That’s including the croissant 🙂 You could definitely use low fat ingredients instead if you’d rather or not put it on a croissant. Super delicious!

  16. Marj says

    In your instructions for boiling eggs, with the steamer insert, do you leave the pan uncovered when boiling and letting them set, or do you cover it?

  17. PAULA ROGERS says

    I DID NOT LIKE THE CREAM CHEESE IN MY SALAD, IT SEEMS TO TAKE THE TASTE FROM EVERYTHING ELSE IN THE MIXTURE., SO I WILL LEAVE OUT THE CREAM CHEESE. BUT I LOVE THE GREEN OLIVES, AND PIMENTOS, IN MY EGG SALAD.

  18. April says

    5 stars
    omg most amazing egg salad sandwich i’ve had in forever. reminded me of the egg salad sandwich they used to serve at our local diner. will make again!

  19. Mary Jo says

    Adding freshly chopped basil to the cream cheese (or regular mayo) would really add a wonderful flavor (I use basil mayo on many kinds of sandwiches).

  20. Sheila says

    5 stars
    This is amazing! I doubled the recipe and added about a tablespoon of mustard and about 1/4 cup of dill relish–everyone loved it and the best part is, the cream cheese keeps it from getting runny–definitely a keeper!

  21. Monica says

    5 stars
    This was unbelievable. I added the smallest drizzle of truffle oil, and had to leave out the bacon due to low provisions 🙂 It’s so cliche but it was so good it warranted me posting my first ever recipe comment/review ever. Just like, simple comfort food but done oh so well. Really happy I found your recipe. Thank you!

  22. Deb says

    Sorry, the BEST EGG SALAD EVER, EVER, EVER came from my first other-in-law. Chopped hard boiled eggs, chopped hamburger dill pickle slices, chopped onion, mayo and yellow mustard (just enough to get a real yellow color) and salt/pepper

  23. Lv2Ck says

    5 stars
    My family loves this recipe and I usually can’t get them to eat egg salad ever. I think the key was bacon!

  24. Teresa says

    My family loves this recipe and I usually can’t get them to eat egg salad ever. I think the key was bacon!

  25. Michelle says

    Absolutely fabulous! Added chopped olives. Great recipe to tweak with whatever you wish! Brilliant! Thank you!

  26. GForz says

    Very tasty! But I would not add salt until after tasting it first. The cheeses and bacon are high in salt already. One thing I did add was a bit of leftover cooked cauliflower. Everyone loved it

  27. Fran Daniels says

    I have made this several times for our Saturday morning impact group. I use the whole package of bacon. It usually doesn’t last five minutes! So delicious and creamy. Very tasty. I’m making it today for the office staff. I do, however, have to hide it from my son who will eat all of it in one sitting.

  28. Joetta Perryman says

    Will try the egg salad tomorrow! My husband loves egg salad and l believe it is going to be a hit with my husband and me! Thanks

  29. Tanya L Webb says

    5 stars
    You are right!! This is the best egg salad I have ever tasted. I plan to use it as stuffing for deviled eggs during Thanksgiving. THANK YOU!

  30. Brittni says

    I love egg salad, this recipe is by far the best one I’ve tried! I add a little sweet relish- it adds a little extra crunch that I like!

    I do have one question, is each serving of this 486 calories or is that for the whole recipe? Thank you!!

  31. Aimee P. says

    5 stars
    I have made this recipe numerous times, and it is always a fam favorite. It is usually served on small croissants (big ones tend to be too much bread) lined with fresh baby spinach. I slice up cantaloupe to serve with it for a nice, light, refreshing lunch. Scrumptious!

    As a side note, in a pinch I used green onions on one occasion and dried chives on another. I don’t recommend either one. It changed the taste and not for the better. Fresh chives all the way.

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