Egg Salad Sandwich

Ingredients

• 4hard-boiled eggs, chopped
• 1dill pickle, finely chopped
• 45 ml (3 tablespoons)mayonnaise
• 5 ml (1 teaspoon)fresh dill, chopped
• 2.5 ml (1/2 teaspoon)kosher salt
• 1 stickcelery, chopped
• 10 ml (2 teaspoons)lemon juice
• 4 slicessandwich bread of choice

Instructions

1. 1

   Mix the filling

   Combine the chopped eggs, pickle, mayonnaise, dill, salt, celery and lemon juice in a bowl.

2. 2

   Toast the bread

   If desired, toast the bread until golden.

3. 3

   Assemble sandwiches

   Divide the filling between 2 slices of bread, then close each sandwich with another slice.

What is egg salad?

Egg salad is a familiar American lunch filling made by chopping hard-boiled eggs and mixing them with a creamy dressing. It is commonly served between slices of bread, making it a practical choice for a packed lunch or a quick meal at home.

Here, dill pickle, fresh dill and lemon juice bring a sharp, fresh counterpoint to the mayonnaise and eggs. Celery adds a little crunch to the soft filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 448 calories, 20g protein, 27g carbs, 28g fat.

The bread supplies most of the carbohydrates, while mayonnaise contributes much of the fat. Eggs provide protein as well as fat; serve a sandwich with salad or vegetable sticks for a fresh, crisp side.

The ingredients that shape the filling

Eggs: Chop them into small pieces so they are easy to spread, while leaving enough texture to distinguish them in the filling.

Pickle and dill: Finely chopped pickle distributes its tang throughout the mixture, and fresh dill reinforces its herbal flavour.

Celery and lemon: Celery gives the filling a crisp bite; lemon juice brightens the creamy dressing.

Mix for a cohesive texture

Combine all seven filling ingredients in one bowl, stirring until the mayonnaise and seasonings coat the egg and vegetables. Mix gently so the eggs do not turn into a paste.

Chop the pickle finely to avoid large, wet pieces that can make the filling harder to spread evenly.

Choose your bread finish

Untoasted bread gives the sandwich a soft, classic texture. Toasting is optional, but take the slices to golden rather than making them too crisp to bite through comfortably.

Use bread that is sturdy enough to hold the filling, and spread the mixture across the slice rather than piling it in one spot.

Timing and preparation

The stated 5-minute total works when the eggs are already hard-boiled and cool enough to chop. This recipe does not include time for cooking or cooling them.

Chop the filling ingredients while the bread toasts, if using, then assemble just before serving for the best contrast in texture.

What to serve alongside

Serve the sandwiches on their own for a quick bite, or add a simple green salad or crunchy vegetable sticks to round out the plate.

For a picnic or packed lunch, keep the sandwiches chilled until serving and pack any sides separately to preserve their texture.

Recipe notes & tips

• Use eggs that are already hard-boiled and cooled to keep preparation within the stated 5 minutes.
• Chop the pickle finely so its flavour is spread evenly through the filling.
• Stir gently to keep some distinct pieces of egg in the mixture.
• Taste the filling before adding extra salt, as the pickle and kosher salt both season it.
• Toast the bread only if you prefer a golden, firmer sandwich.

Variations

• Add mustard: Stir a little into the dressing for a sharper flavour.
• Use chives: Swap the fresh dill for chopped chives for a different herbal note.
• Try wholemeal bread: Choose it for a heartier-tasting sandwich.
• Add black pepper: Grind some into the filling for a mild peppery finish.

Common mistakes to avoid

• Using warm eggs: Cool them before mixing so the mayonnaise stays creamy.
• Chopping the pickle too coarsely: Finely chop it so the filling spreads more evenly.
• Overmixing the eggs: Stir gently to avoid turning the filling into a paste.
• Adding too much salt: Taste first because the pickle is already salty.
• Over-toasting the bread: Stop when it is golden so it remains easy to bite.

How to store

Keep the egg filling in a covered container in the fridge and use within 3 days. Assemble sandwiches close to serving time; keep them chilled and reheat nothing.

Frequently asked questions