American · Lunch & handhelds

Egg salad sandwich

Name: Egg salad sandwich
Prep time: 18 min
Cook time: 12 min
Total time: 50 min
Yield: 4 sandwiches
Cuisine: American
Ingredients: 8 large eggs; 1/3 cup mayonnaise; 2 teaspoons Dijon mustard; 1 teaspoon fresh lemon juice; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 small celery rib, finely diced; 2 tablespoons thinly sliced fresh chives; 8 slices soft white or wheat sandwich bread; 2 tablespoons unsalted butter, softened; 4 completely dry butter-lettuce leaves

Classic egg salad with creamy seasoned yolks, tender chopped whites, celery, chives, and crisp lettuce on soft bread.

About 50 minTotal

About 30 minActive

$Cost

EasyDifficulty

Makes 4 sandwiches

Equipment

Any lidded pot of at least two quarts works; a very large pot loses heat faster.
Best value
Cuisinart MultiClad Pro 2-quart Saucepan
View at Amazon
Built for frequent use
All-Clad D3 2-quart Saucier with Lid
View at All-Clad
Another workable path: Any lidded pot of at least two quarts works; a very large pot loses heat faster.
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How we chose
Research-backed · reviewed Aug 2026
We compared two-quart stainless pans for even heat, pouring, lid fit, handle behavior, induction compatibility, durability, and value. Independent side-by-side testing informed the tier distinction; manufacturer specifications established construction and care. Kwilt has not made this soup in these pans.
Cuisinart MultiClad Pro 2-quart Saucepan: The responsive tri-ply construction and two-quart size suit a small soup while remaining useful for grains and sauces. Trade-off: Its conventional corners hold onto food more than a rounded saucier, and the finish is less refined than the All-Clad.
All-Clad D3 2-quart Saucier with Lid: The fully bonded body and rounded base make stirring and pouring easy while the lid holds a small soup warm. Trade-off: Its premium price is difficult to justify for an occasional soup if a basic lidded saucepan already covers the job.
Another workable path: Any lidded pot that comfortably holds at least two quarts works. Avoid an oversized pot if possible; the shallow soup loses heat faster while you finish the omelet.
Sources
The Kitchn saucepan comparison
Cuisinart exact model listing
All-Clad D3 product details

Ingredients

1× recipe · Makes 4 sandwiches

8 large eggs
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 small celery rib, finely diced
2 tablespoons thinly sliced fresh chives
8 slices soft white or wheat sandwich bread
2 tablespoons unsalted butter, softened
4 completely dry butter-lettuce leaves

Instructions

Place eggs in a and cover with cold water by 1 inch. Bring just to a boil, cover, remove from the heat, and stand 11 minutes. Transfer immediately to ice water and cool 10 minutes.
Peel the cold eggs. Separate the yolks from the whites; mash yolks with mayonnaise, Dijon, lemon, salt, and pepper until creamy but not whipped.
Coarsely chop the whites and fold them into the yolk mixture with celery and chives. Chill 10 minutes, then taste for seasoning.
Spread a thin layer of butter over one inner face of every bread slice. Place dry lettuce on four slices and divide egg salad evenly over it, stopping short of the edges.
Close the sandwiches, press only enough to settle the filling, and cut with a sharp serrated knife. Serve cold or keep chilled until serving.