These ham and egg salad sandwiches are creamy, a little tangy and loaded with chopped ham, all piled onto soft bread. It's a classic egg salad with a hearty, salty twist, and it comes together in about 10 minutes once your eggs are boiled. So easy and so tasty!
A ham and egg salad sandwich is my go-to lunch when I need something quick and filling. It's also a great way to use up leftover ham and Easter eggs. I like to keep a batch in the fridge so lunch is ready whenever we are.
How to Make Perfect Boiled Eggs
Good egg salad starts with good boiled eggs. You want whites that are tender, yolks that are fully set but not chalky, and shells that slip right off. I've tried just about every method out there, and this is the one I always come back to.
- Start with cold water. Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch.
- Bring it to a boil. Set the pan over high heat and bring the water to a full boil.
- Cover and walk away. As soon as it boils, take the pan off the heat, cover it and let the eggs sit for 12 minutes.
- Ice bath. Drain the eggs and move them to a bowl of ice water until they're completely cool. This stops the cooking and makes them so much easier to peel.
Want more detail? My post on the easiest way to make boiled eggs walks through this method step by step. Boil a few extra while you're at it. They're super handy for snacks and salads all week!
Key Ingredients & Substitutions
- Boiled eggs. Large eggs are the star here. Older eggs (a week or so in the fridge) are easier to peel than super fresh ones, so this is a great way to use up the carton in the back of the fridge.
- Ham. Thin-sliced deli ham is quick and easy, and honey ham adds a nice touch of sweetness. Leftover baked ham works perfectly too. Just dice it small. My easy 3-ingredient glazed ham leaves you with plenty for sandwiches!
- Mayonnaise. Mayo is what makes egg salad creamy, so use one you love. I like a rich, classic one like Sir Kensington's Classic Mayonnaise. Plain Greek yogurt can stand in for half of it if you want it a little lighter.
- Pickle. One chopped dill pickle adds crunch and tang. Sweet pickle relish works too if you like your egg salad on the sweet side.
- Bread. Soft oatmeal bread is my favorite here, but any good sandwich bread works. Don't skimp on the bread! A good loaf makes a deli-style sandwich taste so much better.
- Salt and pepper. Eggs need a good pinch of salt. Taste as you go.
- Cilantro (optional). A little chopped cilantro or a few sprigs on the side add a fresh, bright flavor. Parsley or chives work great if cilantro isn't your thing.
Helpful Tips
Make sure the eggs are cold. Warm eggs turn the mayo runny and greasy. Chill your boiled eggs completely before you chop them, and your egg salad will stay thick and creamy.
Chop, don't mash. Some people like their egg salad totally smooth, but I like to see bits of white and yolk in every bite. A fork works fine, or an egg slicer makes quick work of it. Slice the egg one way, turn it, and slice it again.
Dice the ham small. Little pieces of ham spread through the whole salad, so you get some in every bite. Big chunks tend to slide out of the sandwich.
Season at the end. Ham and pickles are both salty, so stir everything together first and taste before adding salt. You may need less than you think.
Assemble right before eating. Egg salad can make bread soggy if it sits too long. Keep the filling in the fridge and build your sandwiches when you're ready to eat. Toasting the bread helps too.
Variations
- Add some mustard. Stir in a teaspoon of Dijon mustard or a pinch of ground mustard for a little extra zip. It tastes a lot like deviled eggs!
- Sprinkle on paprika. A dusting of paprika on top adds color and a mild, sweet flavor. Smoked paprika is amazing with the ham.
- Make it crunchy. Add a few tablespoons of finely diced celery or red onion.
- Go cheesy. Fold in some shredded cheddar or Swiss. Ham and Swiss are always a good match.
- Swap the bread. Try a flaky croissant, a soft roll, or lettuce leaves for a low-carb wrap.
Serving Ideas
I love these sandwiches with a crisp dill pickle spear and a handful of potato chips. For a heartier lunch, add a bowl of copycat Panera tomato soup or a scoop of loaded baked potato salad on the side.
The filling is great off the bread too. Spoon it onto crackers, scoop it up with celery sticks, or pile it into lettuce cups. Cut the sandwiches into small triangles and they're perfect for a party platter or a baby shower. And if you're feeding an egg-loving crowd, set out some deviled eggs too!
Storing
Keep the ham and egg salad in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before using it. Boiled eggs on their own (still in the shell) keep for about a week in the fridge, so you can boil them ahead and mix the salad when you need it.
Egg salad doesn't freeze well. The eggs turn rubbery and the mayo separates when it thaws. It's so quick to make that it's better to mix up a fresh batch. Don't leave it sitting out at room temperature for more than 2 hours, especially at picnics.
More Sandwich Recipes
If you loved this sandwich, here are a few more you might enjoy:
- Old Fashioned Ham Salad
- Deviled Egg Ribbon Sandwiches
- Rotisserie Chicken Salad
- Moons Over My Hammy (Denny's Copycat Recipe)
Recipe
Ham and Egg Salad Sandwiches
Ingredients
- 3 boiled eggs large, peeled and chilled
- 2 tablespoons Mayonnaise
- 1 whole pickle dill, finely chopped
- 4-5 slices Sliced Honey Ham thin-sliced deli ham, finely chopped
- 4 slices oatmeal bread or your favorite sandwich bread
- Salt and pepper to taste
- Cilantro optional
Instructions
Boil the eggs
- Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch.
- Bring the water to a full boil over high heat. As soon as it boils, remove the pan from the heat, cover it and let the eggs sit for 12 minutes.
- Drain the eggs and transfer them to a bowl of ice water. Let them cool completely, about 10 minutes, then peel.
Make the sandwiches
- Chop the boiled eggs with a fork, an egg slicer or a knife, leaving some small pieces of white and yolk.
- In a bowl, combine the eggs, mayonnaise, chopped pickle and chopped ham. Stir gently until everything is coated.
- Taste, then season with salt and pepper. Ham and pickles are salty, so you may not need much salt.
- Spread the ham and egg salad over 2 slices of bread, add a little cilantro if you like, and top with the remaining bread. Cut in half and serve.
Notes
Nutrition
Nutrition details are an estimate, per serving.
Emily says
This sandwich looks great! My boiled eggs never come out as beautiful as yours, I'm going to follow your instructions next time! #client