Grandma Barb’s Egg Salad Sandwiches
I grew up watching Grandma Barb make a giant bowl of egg salad whenever neighbors dropped by or the church picnic needed sandwiches. This version is creamy, lightly tangy, and dotted with dill and relishes so every bite has texture and brightness. It’s the kind of sandwich you can make in under 30 minutes (plus chilling) and that always disappears fast at potlucks, school lunches, and lazy weekend brunches.
Why you’ll love this dish
Why you’ll love this dish
There’s comfort in a classic egg salad, and Grandma Barb’s recipe elevates it with dill, two relishes, and a careful balance of seasonings so it never tastes flat. It’s:
- Quick to assemble — most work is boiling and chopping eggs.
- Budget-friendly — eggs and pantry spices go a long way.
- Kid-approved — creamy and mild, but easy to tweak for grown-up palates.
- Versatile — serves on soft white bread, croissants, or as a salad topping.
“This egg salad is exactly how my grandma used to make it — creamy, dill-forward, and perfectly spreadable.” — a neighbor who learned the recipe
If you want a lighter take later, try this amazing egg salad for inspiration on tweaks and presentation.
How this recipe comes together
How this recipe comes together
Before you start: you’ll hard-boil eggs, separate yolks from whites, mash the yolks into a creamy dressing, fold in chopped whites, then chill so flavors meld. The process is mostly hands-off once the eggs are boiled, and the chill time gives the mayo, mustard, relishes, and dried herbs time to marry.
What you’ll need
What you’ll need
- 8 hard-boiled eggs, peeled
- 1/3 cup + 2 Tablespoons Duke’s Mayonnaise (may need more or less — see note)
- 1/2 teaspoon yellow mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon celery seed
- 1/8 teaspoon granulated sugar (optional depending on mayo used)
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon salt (may need more or less)
- 1/4 teaspoon coarse black pepper
- 2 teaspoons dill relish
- 1 teaspoon sweet relish
- 2 teaspoons minced fresh dill
- 1 teaspoon minced fresh parsley
- Soft white sandwich bread
Notes and substitutions inline:
- Duke’s mayo is traditional here for its slightly tangy profile, but any full-fat mayo works. For a lighter swap, use plain Greek yogurt (half yogurt, half mayo) or mashed avocado for a dairy-free option.
- If you want a salt cut, start with 1/8 teaspoon salt and adjust to taste.
- Prefer a vegetarian non-egg sandwich? See a chickpea alternative like this chickpea delight sandwich for similar texture and flavor ideas.
Step-by-step instructions
Step-by-step instructions
- Slice each hard-boiled egg in half. Remove the yolks and put them in a medium bowl.
- Dice the egg whites into small, uniform pieces and set aside.
- Mash the yolks with a fork until crumbly. Add the Duke’s mayonnaise and yellow mustard. Stir until smooth and creamy. Adjust mayo if the mixture looks too dry.
- In a small bowl, mix the garlic powder, onion powder, smoked paprika, celery seed, granulated sugar (if using), dried parsley, and dried dill. Stir the dried spices into the yolk-mayo mixture.
- Fold in the dill relish, sweet relish, minced fresh dill, and minced fresh parsley. Taste and adjust salt and pepper.
- Gently stir the chopped egg whites into the yolk dressing until completely coated.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes to let flavors meld.
- Remove from fridge, stir once more, and taste. Adjust seasonings if needed.
- To serve, spread a thick layer of egg salad on a slice of soft white bread and top with another slice to make a sandwich. Trim crusts if serving kids or for a classic lunchbox look.
- Store leftover egg salad in an airtight container in the fridge for up to 3 days.
How to serve Grandma Barb’s Egg Salad Sandwiches
Best ways to enjoy it
- Classic sandwich: thick spread on soft white bread. Toast the bread slightly if you like a little texture.
- Open-faced: pile on toasted sourdough and garnish with extra fresh dill and smoked paprika.
- Lettuce cups: spoon egg salad into crisp bibb or romaine leaves for a low-carb clutch.
- Picnic platter: serve with pickles, sliced tomatoes, and crunchy kettle chips.
- Pairing: go with a crisp iced tea or a bright lemonade. For a cucumber-accented side or alternative presentation, check this cucumber egg salad for complementary flavors.
Storage and reheating tips
Storage and reheating tips
- Refrigerate egg salad promptly in an airtight container. Do not leave at room temperature more than 2 hours.
- Use within 3 days for best quality and food safety. While some mayo-based salads can hold 4 days, because this contains eggs, 3 days is safest.
- Freezing is not recommended. The mayo and eggs separate and become watery when thawed.
- If the salad seems dry after chilling, stir in an extra teaspoon of mayo before serving.
Pro chef tips
Pro chef tips
- Use room-temperature eggs when mashing yolks — they mash more easily and yield a smoother dressing.
- For extra smoothness, press yolks through a fine-mesh sieve or use a potato ricer before adding mayo.
- Chop egg whites to uniform size so every bite has consistent texture. A sharp knife or an egg slicer then a quick dice works well.
- Taste as you go. Mayonnaise brands vary in sweetness and acidity, so adjust sugar and salt sparingly.
- If making sandwiches to-go, pack egg salad separately from bread and assemble right before eating to avoid soggy bread.
Creative twists
Creative twists
- Curry egg salad: stir in 1 teaspoon curry powder, a tablespoon of mango chutney, and swap dill for cilantro.
- Bacon & chive: fold in chopped crisp bacon and 2 tablespoons of chives. Add a squeeze of lemon.
- Avocado-egg salad: replace half the mayo with mashed avocado and add a pinch of cumin and lime zest.
- Spicy kick: add minced pickled jalapeño and a dash of hot sauce.
- Pickle-forward: increase dill relish to 1 tablespoon and add chopped cornichons for extra tang.
Your questions answered
Your questions answered
Q: How long does it take to hard-boil eggs perfectly?
A: For firm yolks without a green ring, boil for 9–12 minutes depending on size. Start with room-temperature eggs in gently boiling water for 9 minutes for medium-large eggs, then cool immediately in an ice bath.
Q: Can I make this egg salad a day ahead?
A: Yes — make it the day before and chill. Chilling lets flavors meld. Keep it covered to prevent drying; give it a quick stir and taste just before serving.
Q: Can I freeze egg salad or leftovers?
A: Freezing is not advised. The mayo and egg whites separate and become watery when thawed. Stick to refrigeration and eat within 3 days.
Q: What can I use instead of Duke’s mayo?
A: Any full-fat mayonnaise will work. If you prefer tangier or lighter, try half mayo/half plain Greek yogurt. Adjust sugar and salt to compensate.
Q: Is this safe for kids and pregnant people?
A: Use fully cooked hard-boiled eggs and store properly. Pregnant people should avoid undercooked eggs; hard-boiled eggs as used here are safe when prepared and stored correctly. When in doubt, consult your healthcare provider.
Conclusion
If you love a reliably creamy, dill-forward egg salad that’s perfect for sandwiches and gatherings, Grandma Barb’s version is a great go-to. For more ideas on similar classic preparations, take a look at this Grandma Barb’s Egg Salad Sandwiches and this Delicious Egg Salad Recipe for extra techniques and flavor variations.
Egg Salad Sandwich
Ingredients
For the Egg Salad
- 8 pieces hard-boiled eggs, peeled
- 1/3 cup Duke’s Mayonnaise may need more or less — see note
- 2 tablespoons Duke’s Mayonnaise
- 1/2 teaspoon yellow mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon celery seed
- 1/8 teaspoon granulated sugar optional depending on mayo used
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon salt may need more or less
- 1/4 teaspoon coarse black pepper
- 2 teaspoons dill relish
- 1 teaspoon sweet relish
- 2 teaspoons minced fresh dill
- 1 teaspoon minced fresh parsley
For Serving
- 8 slices Soft white sandwich bread
Instructions
Preparation
- Slice each hard-boiled egg in half. Remove the yolks and put them in a medium bowl.
- Dice the egg whites into small, uniform pieces and set aside.
- Mash the yolks with a fork until crumbly. Add the Duke’s mayonnaise and yellow mustard. Stir until smooth and creamy. Adjust mayo if the mixture looks too dry.
- In a small bowl, mix the garlic powder, onion powder, smoked paprika, celery seed, granulated sugar (if using), dried parsley, and dried dill. Stir the dried spices into the yolk-mayo mixture.
- Fold in the dill relish, sweet relish, minced fresh dill, and minced fresh parsley. Taste and adjust salt and pepper.
Final Assembly
- Gently stir the chopped egg whites into the yolk dressing until completely coated.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes to let flavors meld.
- Remove from fridge, stir once more, and taste. Adjust seasonings if needed.
- To serve, spread a thick layer of egg salad on a slice of soft white bread and top with another slice to make a sandwich. Trim crusts if serving kids or for a classic lunchbox look.
