Egg Salad Club Sandwich Recipe

If you're an egg salad aficionado (or just someone who loves a really good lunch!), this egg salad club sandwich recipe puts a twist on two beloved classics. In this recipe, creamy egg salad gets a briny boost and added crunch thanks to chopped pickles, creating the perfect contrast to smoky, savory bacon. Add in crisp lettuce and juicy tomato slices, then layer everything between slices of toasted bread, and you've got a sandwich that's hearty, satisfying, and packed with creamy and crisp textures. It's everything you love about a classic club sandwich, but combined with the nostalgic comfort (and irresistible richness) of egg salad. 

This recipe is easy enough to make as a weekday lunch but special enough to whip up when you want something a little more special and substantial. I also love that you can easily customize the sandwich each and every time you make it, opting for a different type of bread or getting creative with the egg salad mix-ins for a meal that never feels dull and never gets old.

To make these egg salad club sandwiches, start with the eggs. I used eight large eggs to make about three filling sandwiches, but the recipe can be cut down or scaled up depending on how many you're serving, your lunch plans for the week, or how heavy-handed you are when slathering the salad onto the bread. Once the eggs are hard-boiled, peeled, and chopped, you'll mix them with mayonnaise, chopped drained pickles (or pickle relish if you like a sweet touch), parsley, Dijon mustard, kosher salt, and ground black pepper. 

To assemble the sandwiches, you'll need toasted bread, crispy cooked bacon, lettuce, and sliced tomato. I especially love using seeded bread here, which adds a little extra flavor and texture, but just about any sturdy sandwich bread will work well.

Bring 2 to 3 inches of water to a boil in a large pot.

Carefully place the eggs in the water, reduce the heat to low, and cook for 11 minutes.

Once 11 minutes have passed, immediately transfer the eggs to an ice bath to cool completely.

Once they're cooled, peel and chop the eggs.

Transfer the chopped eggs to a bowl.

Gently stir the mayonnaise, pickles, parsley, mustard, salt, and pepper into the eggs.

To assemble the sandwiches, layer 4 bacon pieces onto one slice of toasted bread, then layer 2 slices of lettuce and 2 slices of tomato on another slice.

Top the bacon with egg salad. Repeat the process to assemble all 3 sandwiches.

Cap, slice, and serve the sandwiches.

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When it comes to making the best possible egg salad, boiling the eggs properly is key. As soon as you place the eggs in the pot, set a timer on your phone or note the time on the clock so you know exactly how long they've been cooking. Even just a few extra few minutes of cooking may result in greenish rings around the yolks and a chalky texture. Too short a cooking time and the yolks won't set fully and the eggs will be hard to peel, so 11 minutes really is the sweet spot. As soon as they're finished cooking, transfer the eggs to an ice bath to stop the cooking process and lock in their ideal doneness. Also, be sure to let the eggs chill completely before making the salad — adding cold eggs to the mayonnaise helps keep the mixture creamy instead of greasy. 

I prefer a chunkier texture in my egg salad, but you can chop the eggs as finely as you like. And if you're adding pickles or another component that's packed in liquid, make sure to drain thoroughly to avoid watering things down. Unexpected tangy ingredients like pickles or Dijon mustard go a long way in balancing the richness of the egg yolks and mayonnaise, so I highly recommend keeping those in the mix to take your egg salad from plain to something truly special.

Egg salad is a great make-ahead lunch option. Stored in an airtight container in the refrigerator, the egg salad in this recipe should last for up to four days. Make sure to refrigerate it right away and keep it cold until you're ready to serve. Avoid letting egg salad sit out for more than an hour or two at room temperature, and give it a quick stir before using in case there's any ingredient separation.

For the best results, it's helpful to store the egg salad separately and assemble your sandwiches fresh on the day of serving. But if you're packing them for work the next day, note that the layer of bacon on the bottom of these club sandwiches and lettuce on the top will go a long way in keeping the bread from becoming soggy. You can also assemble the club sandwiches but keep the egg salad in a separate container, then simply slather it on right before eating for the best possible lunchtime experience.

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