Egg Salad Sandwich

Bring a pot of cold water with eggs to a boil, remove from heat, cover, and let sit 10 minutes for large eggs—this gives you a fully cooked white and a creamy, just-set yolk. Immediately transfer to an ice bath for at least 5 minutes to stop cooking and cool completely before peeling.

Yes, but assemble the sandwich no more than 1 hour before serving; if you make it earlier, the bread will become soggy. You can make the egg salad up to 2 days ahead, cover, and refrigerate. Leave it at room temperature for 10 minutes before using so it spreads easily.

Overmixing the eggs with the mayo, which breaks them into a paste instead of leaving chunks, and results in a mushy, heavy sandwich. Fold gently just until combined, leaving visible pieces of egg.

Classic versions add chopped celery (2 tablespoons) for crunch, pickled relish (1 tablespoon) for tang, or crispy bacon bits (2 tablespoons). Some people add a tiny pinch of paprika. Herbs like dill or tarragon are less common but traditional in some regions. Avoid heavy customization—this is a simple sandwich.

Soft white bread is traditional and correct. White, wheat, or potato bread all work well. Avoid very thick or artisanal breads, which overpower the delicate egg salad. Toasted bread will tear the salad and dry it out—use soft, untoasted bread.

An assembled sandwich will keep in an airtight container with an ice pack for up to 5 hours in a lunch bag, though the bread will soften slightly. For best results, pack the egg salad and bread separately and assemble just before eating.