Classic Egg Salad Sandwich
Hard-boiled eggs mixed with mayo, celery, and fresh dill make a creamy, satisfying sandwich filling. Ready in 15 minutes if you use store-bought hard-boiled eggs.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
quickcasualamericanvegetarianeggscreamycrunchyweeknight
Ingredients
- 4 whole hard-boiled eggs, peeled
- ⅓ cup mayonnaise
- ¼ cup celery, diced fine
- 1 tbsp fresh dill, chopped
- 4 slices bread (soft white, wheat, or sourdough)
- 1 pinch salt and black pepper to taste
Instructions
- 1
Chop hard-boiled eggs into bite-sized chunks and place in a bowl.
- 2
Add mayonnaise, celery, and dill. Stir until everything is evenly coated.
- 3
Season with salt and pepper to taste.
- 4
Spread egg salad onto one slice of bread, dividing evenly between sandwiches.
- 5
Top with second bread slice and serve immediately, or wrap and refrigerate up to 8 hours.
Tools you’ll need
- cutting board
- knife
- mixing bowl
- spoon
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