Easy and Delicious Egg Salad Sandwich Recipe
A delicious, classic egg salad sandwich is the perfect lunch, and this is the best egg salad recipe! I have the best method that creates delicious egg salad sandwiches every time–creamy texture and savory flavor.
Servings: 3
Ingredients
- 6 hardboiled eggs peeled
- 3 tablespoons mayo
- 2 tablespoons pickle juice
- 1 teaspoon spicy brown mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup finely diced celery
- ¼ cup finely diced red onion
- ¼ cup finely diced pickles
- ½ tablespoon freshly minced dill
- 6 slices sourdough bread
Instructions
- Chop the eggs into very small pieces on a cutting board.
- In a mixing bowl whisk together the mayo, pickle juice, mustard, salt, and pepper until combined.
- Add the chopped eggs, celery, red onion, pickles, and dill to the bowl and mix until fully incorporated. Taste and add more salt and pepper as needed.
- Cover and let chill in the fridge for at least one hour before serving.
- When ready to serve, divide the egg salad between three pieces of the sourdough bread, then top with the remaining slices of bread.
Notes
- It is optional (but delicious) to toast the bread before serving.
- The texture of the egg salad is based on how well you chop the eggs.
- Please double check amounts when using the multiplying feature in the recipe card.
Nutrition
Serving: 1serving | Calories: 611kcal | Carbohydrates: 70g | Protein: 27g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 379mg | Sodium: 1551mg | Potassium: 358mg | Fiber: 4g | Sugar: 8g | Vitamin A: 633IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 6mg