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Classic Egg Salad Sandwich

A close-up of a classic egg salad sandwich on toasted bread, topped with fresh dill.
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A simple and delicious egg salad recipe perfect for sandwiches, picnics, or a quick lunch.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons finely chopped celery
  • 1 tablespoon chopped fresh dill
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Once boiling, remove from heat, cover, and let stand for 10-12 minutes.
  2. Drain hot water and immediately fill the pan with ice water to stop the cooking process. Let the eggs cool completely.
  3. Peel the cooled eggs. For easier peeling, crack the eggs gently all over and roll them between your hands before peeling under cool running water.
  4. In a medium bowl, mash the peeled eggs with a fork until they reach your desired consistency.
  5. Add mayonnaise, Dijon mustard, chopped celery, and fresh dill to the mashed eggs.
  6. Stir gently until just combined. Avoid overmixing to prevent a mushy texture.
  7. Season with salt and black pepper to taste.
  8. Serve immediately or chill for later.

Notes

  • For best results, use eggs that are a few days old, as they are easier to peel.
  • To prevent watery egg salad, ensure your hard-boiled eggs are completely cooled and pat them dry after peeling.
  • Egg salad can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • Serve on toast, in lettuce cups, or as a filling for sandwiches.

Nutrition

Find it online: https://blissbatter.com/classic-egg-salad/