Egg salad sandwiches are a classic, and this version is the simplest- and best. Fresh dill is a must for this sandwich and I also like to switch up the mustard with Dijon sometimes, it’s totally up to you to make any little adjustments you want. I added my method for fool-proof hard boiled eggs in the instructions and you really can’t go wrong making a batch of this egg salad for lunch, or whenever! Enjoy 🙂
Best Egg Salad Sandwich
Course: MainDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
11
minutesCalories
300
kcalIngredients
8 hard boiled eggs
1/2 cup mayonnaise
1 teaspoon yellow mustard
1/2 teaspoon sea sealt
1 Tablespoon fresh dill, chopped
1/2 teaspoon black pepper
1/2 cup diced celery or cucumber
Directions
- For hard boiled eggs use this method: Place eggs in large pot with 1 tsp salt, cover with water and bring to boil. Once water is boiling, remove from heat, keep covered for 11 minutes. Drain water and run cold water over eggs. Peel right away and shells will come right off.
- Place eggs in a bowl and chop roughly. Add mayo and all other ingredients. Toss with spoon until well combined.
- Spread mixture over your favorite bread and enjoy. Store leftovers in fridge, covered, for up to 3 days.