The Best Egg Salad Sandwich

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Dinner, Main Course, Lunch American
By Kelly Djalali Serves: Makes 2-4 Sandwiches
Prep Time: 20 Minutes Cooking Time: NA Total Time: 20 Minutes

The Best Egg Salad has chunks of egg, diced celery, onion and pepperoncini peppers lightly dressed in a mayonnaise, dijon and vinegar dressing.


  • 6 Eggs, hard boiled for 8 minutes
  • 1/4 cup Diced Celery
  • 1/4 cup Diced Onion
  • 2 tbsp. Chopped Pepperoncini Peppers
  • 1/4 cup Mayonnaise
  • 1 tbsp. Dijon Mustard
  • 1-2 tsp. White Wine Vinegar, more as needed
  • Kosher Salt
  • Black Pepper
  • Sliced Bread


8 Minute Eggs


Start the eggs in cold water and heat over high heat until the water begins to boil. When the water is a rolling boil, cut the heat and cover the pot with a lid, set a timer for 8 minutes. Meanwhile set up an ice bath. When the timer is up, use a spider skimmer to scoop out the eggs and transfer them to the ice bath to cool.

Mayo Dressing


In a medium size bowl, combine 1/4 cup mayonnaise, 1 tablespoon Dijon mustard and a drizzle of white wine vinegar. Mix together and add more vinegar as necessary to thin out the dressing to a creamy salad dressing-like, pourable consistency.

Egg Salad


Quarter each egg lengthwise and slice each quarter into 3-4 pieces. Add the egg slices to the dressing and gently fold the eggs into the dressing with a silicone spatula.


Add the diced celery, diced onion and chopped pepperoncini peppers. Gently fold everything together to coat in the dressing.


Season with kosher salt and black pepper, give it another gentle mix and adjust seasoning to taste.


Scoop desired amount of egg salad and top a slice of bread. Add more salt and pepper if you like. Top with the second slice of bread.