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

Cook Time20

Total Time30

Course: Lunch

Cuisine: American

Keyword: eggs, sandwich

Servings:

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.
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