Egg salad sandwich with chips — a crunchy, flavorful twist inspired by NY Times Cooking and Teri from No Crumbs Left. Adding chips brings a satisfying crisp to a classic egg salad sandwich.
Every morning I scroll my feed around 5:30 or 6:00 a.m. and recently I saw Teri add potato chips to a chicken salad wrap, then a NY Times Cooking post that made me want to try the same idea with egg salad. I was a little tired of tuna and chicken salad, so egg salad it was.
I had some homemade Thousand Island dressing on hand that I made recently; it’s so good I rarely buy bottled dressing anymore. The egg salad dressed with Thousand Island is delicious, and I like to add quick pickled red onions for brightness. For crunch, use whatever chips you prefer — salt and vinegar, plain potato chips, or something with a kick. I used Siete Nacho grain-free tortilla chips and loved the texture and flavor.
Give this combination a try with your favorite chips — it’s an easy, satisfying sandwich that makes a weekday lunch feel special.
Egg Salad Sandwich with Chips
Ingredients
For the Thousand Island Dressing:
- 1 cup mayonnaise
- 1/4 cup onion blended, pulsed, or finely chopped
- 2 to 3 tablespoons ketchup
- 2 to 3 tablespoons sweet pickle relish or bread-and-butter pickles finely chopped
- 1 teaspoon lemon juice
- 1/2 to 1 teaspoon smoked paprika
- 1/2 to 1 teaspoon kosher salt
For the sandwich:
- 5 large eggs
- 1 to 2 tablespoons mayonnaise
- 1 to 2 teaspoons Dijon mustard
- salt and pepper
- 4 slices bread any kind, toasted
- Romaine lettuce
- pickled red onions
- potato chips any kind
Instructions
For the Thousand Island Dressing:
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Combine the dressing ingredients in a small bowl, taste, and adjust seasonings as needed. Store any leftovers in an airtight glass container.
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The dressing is ready immediately but improves after 24 hours in the fridge. Add more sweet relish for a sweeter flavor. Use within one week for best quality.
For the egg salad:
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Place eggs in a pot and cover with water. Bring to a boil over high heat, then reduce to a gentle boil and cook for 8 minutes. Transfer eggs to an ice bath immediately, let cool a few minutes, then peel.
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Chop the hard-boiled eggs and place in a bowl. Stir in mayonnaise and Dijon mustard, taste, and adjust seasoning with salt and pepper.
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To assemble the sandwich: spread Thousand Island on one slice of toasted bread (or on both slices for extra flavor). Add the egg salad, lettuce, pickled red onions, and a generous handful of chips. Press the chips lightly so they crack and adhere to the filling. Top with the second slice of bread and repeat for the second sandwich.
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Optionally wrap each sandwich in parchment, slice, and serve. Enjoy immediately so the chips stay crisp.
Notes
**Quick pickled red onions add brightness—use your favorite recipe.
***Use any chips you enjoy; I used Siete Nacho grain-free tortilla chips for extra flavor and crunch.