Short description

Classic and creamy, these Egg Salad Sandwiches blend chopped hard-boiled eggs with fresh dill, tangy pickles, and a hint of mustard for a flavorful, comforting meal. Perfect for easy lunches, picnics, or light dinners.

Why You’ll Love This Recipe

Quick and effortless: just a few minutes to whisk everything together
Bright and flavorful: fresh dill and tangy pickle add a delicious zing
Perfect sandwich filling: creamy texture without being overly heavy
Make-ahead friendly: improves in flavor after chilling

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

⅓ cup light mayonnaise
1 Tbsp chopped fresh dill
1 Tbsp grated onion
1 Tbsp finely chopped dill pickle
1 Tbsp prepared mustard
¼ tsp ground black pepper
⅛ tsp salt
8 large hard‑boiled eggs, finely chopped

Directions

In a medium bowl, combine mayonnaise, fresh dill, grated onion, chopped dill pickle, mustard, pepper, and salt. Mix until smooth.
Gently stir in the chopped hard-boiled eggs, taking care to keep some texture.
Cover the bowl and chill in the refrigerator for at least 2 hours to allow the flavors to meld.

To serve: spread the egg salad generously on your favorite bread—such as whole grain, sourdough, or croissants—and enjoy!

Servings and timing

Makes: about 3 cups of egg salad, enough for 4–6 sandwiches
Prep time: 10 minutes
Chilling time: Minimum 2 hours
Total time: ~2 hours 10 minutes

Variations

Herb mix-up: Substitute parsley, chives, or tarragon for dill
Crunch factor: Add chopped celery or radishes
Spicy twist: Stir in a dash of hot sauce or cayenne pepper
Avocado version: Replace some mayonnaise with mashed avocado
Greens add-on: Serve with lettuce, arugula, or sprouts in the sandwich
Low-fat tweak: Use Greek yogurt or low-fat mayo instead of regular mayo

Storage/reheating

Refrigerate: Store in an airtight container for up to 3 days.
Shelf life: Keep refrigerated at all times—discard if left out for more than 2 hours.
Reheating: Serve cold or at room temperature—no heating needed.

FAQs

1. Can I use store-bought hard-boiled eggs?

Yes—just chop them finely before mixing into the salad.

2. Can I skip chilling time?

Though it’s edible right away, chilling for at least 2 hours greatly enhances the flavor.

3. How do I keep egg salad from being watery?

Make sure hard-boiled eggs are well-drained and cooled before chopping, and measure dressings carefully.

4. What bread works best?

Try hearty bread like whole grain, sourdough, rye, or buttered croissants.

5. Is this recipe gluten-free?

Yes—use gluten-free bread to adapt for dietary needs.

6. Can I reduce the mayonnaise?

Yes—halve it and add a bit of Greek yogurt or leftover mashed avocado to maintain creaminess.

7. What if I don’t like dill?

Replace it with chopped chives, parsley, or tarragon.

8. Can I make wraps instead?

Absolutely—use tortilla or lettuce wraps instead of bread.

9. Can I freeze egg salad?

It’s not recommended; freezing changes the texture of mayonnaise and eggs.

10. How can I add more protein?

Stir in drained canned chickpeas, diced tofu, or cooked chicken for extra protein.

Conclusion

These Egg Salad Sandwiches are a timeless, satisfying meal packed with creamy eggs, tangy flavors, and fresh herbs. Easy to prepare and customizable, they’re ideal for home lunches, picnics, or casual gatherings. Enjoy the simplicity and comfort of this classic done just right.