The First Bite That Stole My Heart
The moment I tasted Grandma Barb’s egg salad, I was hooked. Creamy, tangy, with a hint of smoky paprika—it was love at first bite. The fresh dill and parsley made it taste like summer on a plate. Ever wondered how a simple sandwich could feel so special? It’s all in the balance of flavors and textures. One bite, and you’ll understand why this recipe became my go-to for picnics and lazy lunches.My Egg Salad Disaster Turned Win
My first try at this recipe was messy. I forgot to chill the salad, and it turned soggy. But the flavors still shined, and my friends raved about it. Home cooking isn’t about perfection—it’s about love and trying again. Now I always let it rest in the fridge. Trust me, patience makes it even better.Why This Egg Salad Stands Out
– The smoked paprika and celery seed add a smoky, earthy depth. – Fresh herbs and relishes give it a bright, crunchy kick. Which flavor combo surprises you most? Is it the sweet relish or the garlic powder? Share your thoughts below!A Recipe With Roots
Grandma Barb learned this recipe in the 1960s from a neighbor in Tennessee. It was a hit at church potlucks and family gatherings. *Did you know egg salad sandwiches were once called “depression-era gourmet”?* Simple, filling, and packed with flavor—just like Grandma Barb’s version. What’s your favorite family recipe story? Tell me in the comments!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Hard-boiled eggs, peeled | 8 | |
| Dukes Mayonnaise | ⅓ cup + 2 Tablespoons | may need more or less |
| Yellow mustard | ½ teaspoon | |
| Garlic powder | ¼ teaspoon | |
| Onion powder | ½ teaspoon | |
| Smoked paprika | ⅛ teaspoon | |
| Celery seed | ⅛ teaspoon | |
| Granulated sugar | ⅛ teaspoon | optional depending on mayo used |
| Dried parsley | ¼ teaspoon | |
| Dried dill weed | ¼ teaspoon | |
| Salt | ¼ teaspoon | may need more or less |
| Coarse black pepper | ¼ teaspoon | |
| Dill relish | 2 teaspoons | |
| Sweet relish | 1 teaspoon | |
| Minced fresh dill | 2 teaspoons | |
| Minced fresh parsley | 1 teaspoon | |
| Soft white sandwich bread | As needed |
How to Make Grandma Barb’s Egg Salad Sandwich
Step 1 Slice boiled eggs in half. Pop yolks into a bowl. Dice whites small. Set whites aside.
Step 2 Mash yolks until crumbly. Stir in mayo and mustard. Mix until creamy.
Step 3 Add dried seasonings. Stir well. Taste. Adjust salt or pepper if needed.
Step 4 Fold in relishes and fresh herbs. Mix gently. Add chopped whites last.
Step 5 Chill 30 minutes. Stir before serving. Spread thick on soft bread. (Hard-learned tip: Use Duke’s mayo. It’s tangier and holds up better.) What’s your go-to sandwich bread? Share below!
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Lunch, Sandwiches
3 Fun Twists on Classic Egg Salad
Spicy Kick Add diced jalapeños and a dash of hot sauce. Skip the sugar.
Bacon Lover’s Crumble crispy bacon into the mix. Use smoky paprika for extra depth.
Avocado Swap Replace mayo with mashed avocado. Add lime juice for brightness. Which twist would you try first? Vote in the comments!
Serving Ideas for Your Egg Salad
Pair with crispy potato chips or pickles. Add tomato slices for freshness. Drink with iced tea (non-alcoholic) or a light lager (alcoholic). Which would you choose tonight? Tell us below!
Storage Tips for Egg Salad Success
Keep egg salad fresh by storing it in the fridge for up to 3 days. Use an airtight container to avoid smells. Freezing isn’t ideal—it turns watery. Stir well before serving if it separates. *Fun fact: My grandma Barb swore by glass containers for better flavor.* Batch-cook note: Double the recipe for meal prep, but skip the bread until serving. Why this matters: Freshness keeps the herbs bright and textures perfect. Ever tried freezing egg salad? Share your hack below!Fix Common Egg Salad Woes
Too dry? Add mayo 1 teaspoon at a time until creamy. Bland? Boost flavor with a pinch more salt or smoked paprika. Runny? Drain relish juice or chill longer. Why this matters: Small tweaks save the dish. Once, I forgot the sugar—still tasty but missed that hint of sweet. What’s your go-to fix for bland egg salad?Your Egg Salad Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free bread or serve over lettuce.
Q: How far ahead can I prep this?
A: Make it 1 day ahead—herbs stay fresher.
Q: What’s a good mayo swap?
A: Greek yogurt works, but add extra seasoning.
Q: Can I double the recipe for a crowd?
A: Absolutely—just mix in a bigger bowl.
Q: Any crunchier add-ins?
A: Try diced celery or pickles for texture.
Wrap-Up from Sarah’s Kitchen
This egg salad is my grandma’s pride—simple but packed with love. Perfect for picnics or lazy lunches.Tag @SpoonSway on Pinterest if you try it!
Happy cooking! —Sarah Cooper.
Grandma Barb’s Perfectly Seasoned Chunky Egg Salad Sandwich
Description
Enjoy the perfect blend of creamy and chunky textures with Grandma Barb’s classic egg salad sandwich, packed with flavorful seasonings and fresh herbs.
Ingredients
Instructions
- Slice the hard-boiled eggs in half and place the yolks in a medium bowl.
- Dice up the egg whites into small pieces and set aside.
- Mash the egg yolks until crumbly and stir in mayonnaise and mustard until the mixture is creamy.
- Mix together the dried seasonings and stir them into the mixture.
- Stir in the dill relish, sweet relish, fresh dill, and fresh parsley.
- Taste and adjust the seasonings to your liking.
- Stir in the chopped egg whites until completely covered in the dressing.
- Cover with plastic wrap and refrigerate for 30 minutes.
- Remove from fridge and stir. Taste and adjust the seasoning if needed.
- To serve, spread a thick layer of egg salad on one slice of bread and top with another slice to make a sandwich.
- Store leftover egg salad in the fridge in an airtight container for up to 3 days.
Notes
- For extra creaminess, add a little more mayonnaise if desired. Adjust salt and pepper to taste.
Egg Salad, Sandwich, Lunch, Quick Meal
