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the finished egg salad sandwich halves stacked vertically

Egg Salad Sandwich

Mexican Egg Salad is a delicious twist on the classic egg salad sandwich.
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Course: lunch
Cuisine: American, Mexican, Western
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 4
Calories: 848kcal


  • 10 hard boiled eggs
  • 1 ½ cup (345g) mayonaise
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin powder
  • 2 tablespoons mustard
  • 1 teaspoon vinegar
  • ¼ cup (50g) chopped cilantro optional
  • ½ cup (51g) chopped celery or other veggies, as preferred
  • 4 slices whole wheat bread or rolls


  • Peel the hard-boiled eggs, place in a mixing bowl and mash.
  • Add in the remaining ingredients and stir to combine.
  • Spread the egg salad onto slices bread to create sandwiches.


Tips For Success

  • Older eggs are easier to peel when hard-boiled than fresh eggs. 
  • Finely chop the veggies before adding them to the eggs. 
  • Refrigerate the eggs salad for at least 12 hours to let the flavors come together. 


  • Classic Egg Salad - Not sure you’ll love this Mexican makeover? Leave out the garlic, cumin, cilantro, and chopped veggies. 
  • Make it Spicy - Mix in a sprinkle of cayenne pepper or add some chopped jalapeno peppers. 

Budget-Friendly Tips 

  • Use Leftover Easter Eggs - Store your Easter eggs in the fridge and use them for egg salad. 

Make Ahead and Storage

  • Prep Ahead - You do not need to prep this in advance, but doing so helps to develop the flavor from the spices. Make the night before for the best flavor. 
  • Store - Store any leftovers in an airtight container in the fridge. Consume within four days. 
  • Freeze – Freezing is not recommended. 

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Calories: 848kcal | Carbohydrates: 15g | Protein: 21g | Fat: 78g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 502mg | Sodium: 898mg | Potassium: 324mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1089IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 3mg