Egg Salad Sandwich

Egg salad sandwiches on blue serving platter.

Print Recipe

5 from 1 vote

Whether you're planning a picnic, a school lunch, or a quick bite, this Egg Salad Sandwich is the ultimate choice.

Prep Time5

Total Time5

Course: Lunch

Cuisine: American

Servings:

Calories: 448kcal

Author: Catherine McCord

Ingredients

4 hard boiled eggs, chopped
1 dill pickle, finely chopped
3 tablespoons mayonnaise
1 teaspoon fresh dill, chopped
1/2 teaspoon kosher salt
1 stick celery, chopped
2 teaspoons lemon juice
4 slices sandwich bread of choice

Instructions

Combine the first 7 ingredients in a bowl.
Toast bread until golden, if desired.
Place filling on top of 2 pieces of bread and top with second pieces of bread to make sandwiches.

Notes

To Store: Egg salad can be stored in the refrigerator for 3-4 days. For sandwiches, store separate from the bread and assemble before eating.

Make it lighter: Swap half the mayo for Greek yogurt or mashed avocado for a little lighter version.

Add flavor boosts: Try Dijon mustard, capers, curry powder, fresh parsley, chives, or a dash of sriracha.

Change the base: Serve on a wrap, over salad greens, in a pita, or with crackers for a no-bread option.

Extra veggies: Grated carrots, chopped cucumbers, or thinly sliced radish add color and crunch.

Nutrition

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