It is time to put those hard boiled eggs leftover from Easter to the best use possible…the best egg salad sandwich! This egg salad has an extra burst of flavor from the dill. It’s creamy and delicious!
So, for years now I’ve been thinking that egg salad looked so lame and gross. I never even tried it because I didn’t see the point. And, let’s be honest, how often are you somewhere that you get offered egg salad? I know I never did.
A while back, we went to a little sandwich shop that was new in town and my husband ordered an egg salad sandwich. I just looked at him. Seriously? That’s what you are getting? Well, I ordered my turkey and avocado and we ate lunch. I didn’t even think to try his sandwich, but I did say, “since when have you liked those?” I mean, we had been married for over 5 years and not once had I seen him eat egg salad. He explained he had always liked egg salad sandwiches, he just doesn’t think about making it. Huh. Interesting.
And then I got pregnant and sick and pretty much IV therapy became my source of nutrition. I totally forgot about egg salad. Until this past week. IT’S DELICIOUS! I’ve been missing out all of these years!!! I love deviled eggs so why didn’t I think about trying egg salad?! So, my dear friends, your job this week is to try this. Have it for lunch, for dinner, a snack, a sandwich or a wrap, who cares, just try it!
Ingredients for Egg Salad Sandwiches
There are a million egg salad sandwich recipes out there, but none of them are going to be as glorious as this one. These are the ingredients you will need:
- Mayonnaise – it has to be Hellman’s…trust me!
- Dijon or Yellow Mustard – I prefer Dijon, but yellow works fine too.
- Stoneground Mustard – adds an extra layer of flavor
- White Vinegar or Lemon Juice – the acid is so key to getting the right flavor
- Chives (Fresh) – adds an herby onion and garlic flavor
- Parsley (Fresh) – adds a bright freshness to the salad
- Dill Weed (Fresh) – you can’t mistake the wonderful taste of dill and the classic flavor you need in an egg salad
- Kosher Salt – flavor, taste test often and make sure it’s just right
- Pepper – flavor and the tiniest hint of heat
- Hard Boiled Eggs – we have posts for making them on the stove top or instant pot
- 7 Grain Bread – it has to be high quality so it will hold up to the creamy egg salad
- Green Leaf Lettuce – I love the crunch of green leaf lettuce and the bright freshness it adds.
The measurements for each ingredient are listed in the recipe card at the end of the post. You can also save or print the recipe from there.
Tips for the Best Egg Salad
Here are a few tips that I found really make this egg salad sandwich recipe the best of the best:
- Bread: The bread matters. Whether you go with a good quality sourdough, classic white sandwich bread or my personal fav, 7 grain, make sure you’re grabbing something ridiculously well made and delicious because when mayo and simple flavors are involved, the vessel you use to carry it from plate to mouth should absolutely add to the experience.
- BONUS TIP: Toasting the bread with a little butter in a cast iron skillet is soooooo good. Only toast one side for the best texture.
- Mustard: Using a combo of stoneground and Dijon or yellow is my preference, but if you’re out of one just use double of the one you have on hand.
- Acid: A little acid like vinegar, lemon juice, or pickle juice (I would never…pickles are disgusting, but some people love them) really helps the flavors pop but depending on the acidity of the mustard you may need to skip it or add a pinch of sugar.
- Make Ahead: Egg salad is often better on day two because flavors meld but it’s totally up to you. Same day consumption is always welcomed in my house.
- Season to Taste: Salt and pepper are key! Season to taste always!!!
Why Does Egg Salad Get Watery?
The main reason you are getting a watery salad, is because of the salt. Salt is a dehydrator. Almost every recipe I have seen, whether it is chicken, shrimp, crab, or egg salad, they all ask for salt. Salts main job is to pull water out of foods.
Since water is in pretty much everything we eat, the salt will pull it out, which will leave you with a watery salad. What I do in that case, is let the salt do its job. Then dump the salad into a fine meshed strainer, and strain the water out.Then put the salad back into the serving bowl, and serve.
The water will be gone, and the flavors will intensify a little more.
Are Eggs Good For You?
Eggs are a good source of protein.
Eggs are also rich sources of vitamin D, B6, B12 and minerals such as zinc, iron and copper.
How Long Will Egg Salad Keep?
To maximize the shelf life of egg salad for safety and quality, refrigerate the egg salad in airtight containers. Properly stored, egg salad will last for 3 to 5 days in the refrigerator.
Once you’ve have put the egg salad on the bread, it doesn’t store very well. The bread will be super soggy, so it’s best to just make what you know will be eaten, then save the egg salad and put it on bread right before serving.
This egg salad sandwich recipe is creamy, comforting, and so easy to make! It is the perfect lunch and one of my favorite ways to use hard boiled eggs. Invite that friend over who has been on your mind and catch up over the best egg salad sandwiches ever!
More Sandwich Recipes to Try:
- Cucumber Dill Sandwiches
- Avocado, Turkey, & Bacon Sandwiches
- Crockpot French Dip Sandwich
- Classic Egg Salad Sandwiches
- Triple Decker Club Sandwich
- BBQ Chicken Grilled Cheese
- Chicken Salad Sandwich (on a Croissant!)
- Sun-Dried Tomato Pesto Panini
- Sun-Dried Tomato, Bacon, & Pesto Grilled Cheese
- …ALL OF OUR SANDWICH RECIPES!
4.45 from 29 votes
The Best Egg Salad Sandwich
By Sweet Basil
Prep5 minutes minsCook25 minutes minsTotal30 minutes mins
Servings4 -6
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This egg salad has an extra burst of flavor from the dill. It’s creamy and delicious. Perfect for lunches and it’s the best egg salad sandwich!
Ingredients 1x2x3x
- ▢ 1 Cup Hellman's Mayonnaise
- ▢ 1 Tablespoon Dijon Mustard, or Yellow
- ▢ 1-2 Tablespoons Stoneground Mustard
- ▢ 1/4 teaspoon White Vinegar, or Lemon Juice
- ▢ 2 Tablespoons Chives, minced fine
- ▢ 2 teaspoons Fresh Parsley, chopped
- ▢ 1 teaspoon Fresh Dill Weed, chopped or 1/2 Teaspoon Dried
- ▢ 1/2 teaspoon Kosher Salt
- ▢ Pepper, fresh ground to taste
- ▢ 8-10 Hard Boiled Eggs, chopped
- ▢ 7 Grain Bread, Pumpernickle, white, etc all work
- ▢ Green Leaf Lettuce
US Customary – Metric
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Instructions
- In a small bowl, combine all ingredients for the sauce.1 Cup Hellman's Mayonnaise, 1 Tablespoon Dijon Mustard, 1-2 Tablespoons Stoneground Mustard, 1/4 teaspoon White Vinegar, 2 Tablespoons Chives, 2 teaspoons Fresh Parsley, 1 teaspoon Fresh Dill Weed, 1/2 teaspoon Kosher Salt, Pepper
- Combine the chopped eggs and sauce.8-10 Hard Boiled Eggs
- Place in the fridge to chill for a couple of minutes or up to 1 day.
- Toast bread in a pan with a little butter if desired or serve plain.7 Grain Bread
- Place some egg salad on each piece of bread and a leaf of lettuceGreen Leaf Lettuce
- Enjoy!!!
Recipe Notes
Egg salad will keep, separate from the bread, for up to 5 days.
Nutrition
Serving: 1g, Calories: 541kcal, Carbohydrates: 2g, Protein: 13g, Fat: 53g, Saturated Fat: 10g, Polyunsaturated Fat: 27g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 397mg, Sodium: 853mg, Potassium: 153mg, Fiber: 1g, Sugar: 2g, Vitamin A: 633IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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