A classic egg salad sandwich recipe never goes out of style! This egg salad with dill combines perfectly cooked eggs, mayonnaise, thinly sliced green onion, and a touch of cayenne pepper for one easy, tasty lunch.
Stopping in for a quick recipe before the weekend with this satisfying classic egg salad sandwich. With the addition of dill, it really takes the egg salad up a notch!
Something you may or may not know about me (depending on how long you’ve been following me here) … I will not eat egg salad anywhere, but home.
If I find one piece of shell in the mixture, I will drop everything I’m doing (including the sandwich) and run for the hills. Seriously. I can’t go there. Suffice to say, my eggs are well inspected for said shell, LOL.
Egg Salad Ingredients
What I love about an egg salad recipe is that it’s SO simple to prepare and chances are you have to ingredients on hand to make (unless you’re like Steve Carell’s character in 40 Year Old Virgin).
“I really wanted an egg salad sandwich.” Remember that scene? It gets me every time.
Whenever I think of an egg salad sandwich, I think of that movie. Funny how certain foods can trigger memories, isn’t it?
So, a classic egg salad recipe typically includes:
- Boiled eggs
- Seasoning, like salt and pepper
You can jazz up your egg salad sandwich a little by adding a few extra ingredients like I did here to make it extra tasty!
How To Make It
Full details are in the recipe card below, but here are the basics:
- Cook eggs (obviously), then allow them to cool in some cold water.
- Peel shell from eggs.
- Chop or mash the eggs, then stir in mayonnaise, green onion, dill, cayenne pepper, salt and black pepper.
- Spread some mayonnaise and Dijon mustard on slices of bread.
- Portion egg salad mixture on top, then place your top slices over that to form the sandwiches.
How To Make Hard Boiled Eggs Peel Easy
Everyone has their own way to prepare eggs.
How I love to prepare eggs is to place the eggs in a saucepan of cold water, bring the water to a boil, cover, and then remove from the heat. Let the eggs sit in the covered saucepan for about 10 to 12 minutes until they’re hard-boiled.
As soon as the cook time is up, transfer the eggs to a bowl of icy water and gently crack the shell. Once they’re cool enough to handle, peel them under cold, running water.
And, if you are like me, carefully inspect so they are shell free. Then they are ready to use in your sandwich. See the recipe card below for full details.
There is absolutely nothing fancy here, far from it. But is it tasty and hit the spot? Oh yeah!
Why Do Egg Yolks Turn Grey?
Have you ever boiled or steamed eggs only to discover when you have peeled and cut them open the beautiful yellow yolk is grey around the edges? Bummer.
That just means that the yolk has been overcooked. It’s still edible, just not picture perfect. My preparation works out well every time and you’re left with pretty-as-a-picture egg yolks.
- Chopped pickle works lovely mixed in this egg salad. Perhaps try that instead of green onion.
- If you want to mix things up a bit, try using curry powder instead of cayenne pepper and dill.
More Yummy Lunch Recipes
The only thing you need to decide now is what to have with your egg salad sandwich. You can never go wrong with crunchy kettle chips if you ask me.
Hope you love this one! We think it’s the best egg salad recipe and I hope you do too!
If you make this egg salad sandwich recipe, be sure to leave a comment below!
Classic Egg Salad Sandwich Recipe
- 5 large eggs
- ¼ cup mayonnaise, plus more to taste for bread
- 1 stalk green onion, thinly sliced
- ¼ teaspoon dried dill (dill weed)
- ⅛ teaspoon ground cayenne pepper
- pinch salt
- pinch freshly ground black pepper
- 1 tablespoon Dijon mustard
- 4 slices sandwich bread, use your favourite variety
- Cook the eggs: Place the eggs in a saucepan in a single layer and fill with cold water until the eggs are covered by the water (the eggs should be submerged in the water and the water should cover the eggs by 1-inch or so). Bring to a rolling boil. Once the water boils, cover with the saucepan lid, remove the saucepan from the heat and let the eggs sit in the water (still covered with the lid) for 10 to 12 minutes to cook the eggs until they're hard boiled.
- Cool the eggs: Place some ice (1 cup or so) in a bowl and fill with cold water. Using a slotted spoon, transfer the eggs from the saucepan to the bowl. Gently give each egg a little crack with a butter knife or spoon to just break the shell. Once they're cool enough to handle, gently peel them under cold, running water to remove the shells (they're easier to peel this way). Discard the shells.Tip: To ensure all of the little bits of shell are removed from the eggs, I like to give them a quick rinse under cold water, then pat dry with some paper towels.
- Make the egg salad: Chop the eggs to your desired consistency (I like to leave the eggs a bit chunky because I like the texture), then place into a mixing bowl (alternatively, you can mash the eggs directly in the bowl if you prefer). Stir in mayonnaise, green onion, dill, cayenne pepper, salt, and black pepper.
- Assemble the sandwiches: Spread the Dijon mustard over one side of two slices of bread and spread some mayonnaise over one side of the other two slices of bread. Distribute the egg salad mixture between two slices of bread (over top of Dijon mustard). Top with remaining slices of bread (the mayonnaise side on the inside) to form the sandwiches. Serve and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!