Egg Salad Sandwich
A creamy, dill-forward egg salad perfect for sandwiches, potlucks, and brunches, Grandma Barb's recipe is quick to prepare and always a crowd-pleaser.
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.
Notes
Store leftover egg salad in an airtight container in the fridge for up to 3 days. For extra smoothness, press yolks through a fine-mesh sieve or use a potato ricer before adding mayo. If the salad seems dry after chilling, stir in an extra teaspoon of mayo before serving.