Egg Salad Sandwich Recipe | Classic with Dill

Egg salad sandwich recipe. Classic recipe with fresh dill and diced celery. Perfect for a light summer lunch with pickles and chips.

Egg salad with fresh dill is one of those classic summer lunch ideas. Wish just a few simple ingredients it can be whipped up on short notice and enjoyed out on the deck on the warm summer weekend.

Or perhaps you got a bit lucky (like me) and were gifted some fresh farm fresh eggs and need a recipe that does them justice.

Well, this is it.

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Whatever the reason (extra eggs or something quick and easy) this recipe is a must try and one to save for the future.

EGG SALAD SANDWICH RECIPE

Ingredients

  • 8 hardboiled eggs
  • ⅓ cup mayonnaise
  • 1 celery rib (approximately ⅓ cup)
  • 1 TBS fresh dill
  • 1-2 TBS green onion
  • 2 tsp. dry mustard
  • 1-2 TBS pickle juice (I just dill but you can use what you have on hand)
  • salt and pepper to taste (start with ½ tsp. salt and ¼ tsp. pepper.)
Egg salad sandwich sliced in half on a white and blue plate with homemade bread in the background.

How to make hardboiled eggs

For easy hardboiled eggs find a medium size pot and fill it halfway with water.

Bring to a boil. Using a large spoon, gently place 8 eggs into the pot. They should be fully coved with about an inch of water.

Boil for 5-6 minutes.

Turn off heat and continue to cook in the pot for 15 minutes.

Remove eggs and place immediately in ice bath. Allow to cool.

Peal and dice your eggs. You can also mash them with a fork inside the bowl.

hard boiled egg sliced in half length wise

Gather the ingredients

In the same bowl with the eggs add;

  • ⅓ cup mayonnaise
  • 1 rib celery
  • 1 TBS fresh dill
  • 1-2 TBS green onion
  • 2 tsp. dry mustard
  • 1-2 TBS pickle juice
  • salt and pepper to taste

You’ll also want to add salt and pepper to taste. For this I like to start is ½ tsp. salt and ¼ tsp. pepper.

Egg salad sandwich ingredients.

Mix to combine. Use immediately or store in an air tight container in the refrigerator until ready to serve.

Egg salad mixture in a metal bowl with homemade bread in the background.

You might notice that this recipe calls for ⅓ cup mayonnaise while most recipes call for ½ cup. Personally, I find that to be too much. I want something creamy but light and fresh. Adding the pickle juice gives it a crispness and allows you to cut back on the mayonnaise.

However, it might depend on the size of your eggs or how easy they are to peel. So if you find ⅓ cup to be a bit dry, try adding a TBS of mayonnaise at a time until it reaches a consistency you like.

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Toppings

This egg salad sandwich recipe is perfect with crispy lettuce. Place it on either side of the bread and enjoy. You also might like a thin slice of tomato with an extra pinch of salt.

Egg salad sandwich with crispy lettuce served on a wood cutting board.

Egg salad sandwich pairs well with

  • Chips
  • Pickles
  • Fruit salad
  • Macaroni salad
  • Cherry tomatoes and cucumbers
  • Coleslaw
Egg salad served on lettuce, assembled into a sandwich.

LEFTOVERS

  • Leftover egg salad can be store in the refrigerator for up to three days in an air tight container.

This Egg salad Sandwich recipe is a classic summer dish that is both light and refreshing. With the summer heat this sandwich requires little effort and is ready to serve on short notice.

Egg Salad Sandwich Recipe

Egg salad sandwich recipe. Classic recipe with fresh dill and diced celery. Perfect for a light summer lunch with pickles and chips.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch
Cuisine: American
Keyword: eggs, sandwich
Servings: 4
Calories: 295kcal

Ingredients

  • 8 hardboiled eggs
  • 1/3 cup mayonnaise
  • 1 celery rib
  • 1 TBS fresh dill
  • 1-2 TBS green onion
  • 2 tsp. dry mustard
  • 1-2 TBS pickle juice
  • salt and pepper to taste

Instructions

Make the hardboiled eggs

  • For easy hardboiled eggs find a medium size pot and fill it halfway with water.
  • Bring to a boil. Using a large spoon, gently place 8 eggs into the pot. They should be fully coved with about an inch of water.
  • Boil for 5 minutes.
  • Turn off heat and continue to cook in the pot for 15 minutes.
  • Remove eggs and place immediately in ice bath. Allow to cool.

Make the egg salad mixture

  • Peal and dice your eggs. You can also mash them with a fork inside the bowl.
    hard boiled egg sliced in half length wise
  • In the same bowl add 1/3 cup mayonnaise, 1 rib celery, 1 TBS fresh dill, 1-2 TBS green onion, 2 tsp. dry mustard, 1-2 TBS pickle juice and salt and pepper to taste.
  • Mix to combine. Use immediately or store in an air tight container in the refrigerator until ready to serve.
  • Serve on a bed of lettuce or assemble into a sandwich.

Notes

*This recipe calls for ⅓ cup mayonnaise while most recipes call for ½ cup. Personally, I find ½ cup to be too much. I want something creamy but light and refreshing. Adding the pickle juice gives it a crispness and allows you to cut back on the mayonnaise.
* Leftover egg salad can be stored in an air tight container in the refrigerator for up to three days. 
*Nutritional information provided is an estimate and may very based on brands of ingredients used and cooling methods. 

Nutrition

Serving: 4g | Calories: 295kcal | Carbohydrates: 2g | Protein: 13g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 381mg | Sodium: 244mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 560IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
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