Easy and Delicious Egg Salad Sandwich Recipe

My First Egg Salad Sandwich

I learned this recipe from my own grandma. She called it picnic food. We would make it on hot summer days. The kitchen felt so cool and calm.

I still laugh at that. Our picnics were just on her back porch! But the food tasted better outside. That is the first reason this matters. Simple food can make a simple moment feel special.

The Secret is in the Mixing Bowl

Let’s start with the dressing. Put mayo, pickle juice, mustard, salt, and pepper in a bowl. Whisk it all together. Doesn’t that smell amazing? It’s tangy and a little sharp.

This is the glue for our salad. The pickle juice is the secret. It makes everything taste bright. Fun fact: that juice is called brine. It keeps pickles crunchy in the jar!

A Little Crunch Makes It Happy

Now, add your chopped eggs. Then comes the good part. Toss in the celery, onion, pickles, and dill. Stir it gently until it’s all friends.

That crunch is important. It gives your mouth something to do. It feels good. Do you have a favorite crunchy thing to add? I sometimes add a tiny apple.

The Hardest Part is Waiting

You must let it chill. Cover the bowl. Put it in the fridge for an hour. I know, waiting is tough! But this is the second reason this matters.

That quiet time lets the flavors get to know each other. They mix and mingle. The salad becomes one delicious thing, not just many parts. What do you do while you wait for food to chill?

Building Your Sandwich

Use good bread. I love sourdough. It’s sturdy and a little tangy. Spoon your cold egg salad onto three slices. Top them with the other slices.

Press down lightly. Then, just take a bite. The cool, creamy salad and the chewy bread are perfect together. It tastes like a hug from my grandma. What bread would you use for your perfect sandwich?

Ingredients:

Ingredient	Amount	Notes
Hardboiled eggs	6	peeled
Mayo	3 tablespoons
Pickle juice	2 tablespoons
Spicy brown mustard	1 teaspoon
Salt	1/4 teaspoon
Black pepper	1/8 teaspoon
Celery	1/2 cup	finely diced
Red onion	1/4 cup	finely diced
Pickles	1/4 cup	finely diced
Fresh dill	1/2 tablespoon	freshly minced
Sourdough bread	6 slices

My Favorite Egg Salad Sandwich

Hello, my dear. Come sit at the table. Let’s make my favorite egg salad. It’s perfect for a sunny afternoon. I learned this recipe from my own grandma. She called it “picnic food.” Doesn’t that sound lovely? We’ll make it together, step-by-step. It’s so simple and satisfying. I think you’ll love the little crunch from the celery. And the dill makes it smell like a summer garden. I still laugh at that. Ready? Let’s begin.

• Step 1: First, chop your hardboiled eggs. Make the pieces nice and small. Use a steady hand on that cutting board. This helps the salad hold together later. My grandson used to leave big chunks. It made for a very lumpy sandwich! (A hard-learned tip: Chill your eggs first. They are much easier to chop neatly when cold.)
• Step 2: Now, grab a big mixing bowl. Whisk the mayo, pickle juice, and mustard together. Add the salt and pepper too. Keep whisking until it’s all smooth and creamy. This is the secret sauce, you know. That pickle juice adds a wonderful little tang. Doesn’t that smell amazing already?
• Step 3: Time to add everything else. In go the eggs, celery, onion, pickles, and dill. Gently mix it all up. You want every bit coated in that creamy dressing. I love the colors in the bowl. It looks so cheerful. What’s your favorite crunchy add-in? Share below!
• Step 4: This is the most important step. Taste it! Try a little spoonful. Does it need more salt or pepper? Adjust it to your liking. Then, cover the bowl. Let it rest in the fridge for one hour. This waiting time lets all the flavors become friends. Patience makes it taste better, I promise.
• Step 5: Finally, the fun part. Get your sourdough bread. It’s my favorite for its tangy taste. Divide the chilled egg salad between three slices. Then top with the other slices. Press down gently. Now you have a perfect lunch. Cut it in half if you like. I always do.

Cook Time: 20 minutes (plus chilling)
Total Time: 1 hour 20 minutes
Yield: 3 sandwiches
Category: Lunch, Picnic

Three Fun Twists to Try

This recipe is like a good friend. You can dress it up for different occasions. Feel like changing things? Here are my favorite little twists. They are all so simple.

• The Garden Twist: Swap the dill for fresh chives. Add a handful of baby spinach leaves right into the mix. It tastes like springtime.
• The Smoky Twist: Skip the regular mayo. Use a smoky chipotle mayo instead. Just a teaspoon changes everything. It gives a warm, cozy feeling.
• The No-Bread Twist: Forget the sandwich! Spoon the egg salad into little lettuce cups. Butter lettuce works beautifully. It’s so light and fresh.

Which one would you try first? Comment below! I’d love to hear your pick.

Serving It Up Just Right

Now, what to serve with your sandwich? A good meal is all about balance. I have a few ideas that always work. They make the table look so inviting.

On the side, I love simple potato chips. The saltiness is perfect. A handful of sweet grapes works wonders too. Or a simple tomato soup for dipping. It’s classic for a reason. For a drink, I might have a glass of iced tea with lemon. It’s so refreshing. My husband prefers a crisp lager with his. It cuts through the creaminess nicely.

Which would you choose tonight? The cool tea or the bubbly beer? Either way, enjoy every bite.

Keeping Your Egg Salad Fresh and Tasty

Let’s talk about keeping your egg salad happy. It must stay cold. Pop it in a sealed container in the fridge. It will be good for three to four days. I do not recommend freezing it. The texture turns watery and odd.

You can batch-cook the hard-boiled eggs, though. Boil a dozen on Sunday. Peel them and keep them in cold water. Change the water daily. This saves so much time on a busy day. I learned this after a frantic Tuesday morning!

Storing food well matters. It keeps your family safe. It also means no good food goes to waste. That is a win for everyone. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Egg Salad Hiccups

Is your egg salad too dry? Add one more tablespoon of mayo. Mix it in gently. Is it too bland? You likely need more salt. Salt wakes up all the other flavors. I remember when my first batch tasted like nothing!

Are the pieces too big? Chop your eggs smaller next time. Use a sharp knife. This makes the salad easier to spread. It also lets the flavors mix better in every bite. Getting the texture right builds your cooking confidence.

Balancing flavors is key. It turns simple ingredients into something special. That is the magic of home cooking. Which of these problems have you run into before?

Your Egg Salad Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free bread. The salad itself has no gluten.

Q: How far ahead can I make it?
A: Make the salad up to two days ahead. The flavor gets even better.

Q: I don’t have red onion.
A: Use a regular yellow onion. Soak the diced pieces in cold water for five minutes first. This takes the sharp bite out. A little kitchen trick my mother taught me!

Q: Can I double the recipe?
A: Absolutely. Double all the ingredients. Use a bigger mixing bowl.

Q: Any optional add-ins?
A: A pinch of paprika is nice. So is a bit of chopped fresh chives. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe. It is a simple, comforting classic. Food is best when shared with people we love. I would love to see your kitchen creations.

Did you add your own special twist? Did your family gobble it up? Please share your story with me. Have you tried this recipe? Tag us on Pinterest! I look at every single photo.

Happy cooking!
—Grace Ellington.