Egg Salad Sandwich

Introduction

This classic Egg Salad Sandwich offers the perfect balance of creamy, savory, and fresh textures. You’ll love the bright pops of fresh dill and green onion against the rich, seasoned egg filling. It’s a simple, satisfying lunch that feels both nostalgic and perfectly fresh.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 3 sandwiches

Ingredients

• 2 large eggs (hard boiled)
• 1/2 teaspoon dry mustard
• 1 small green onion (sliced thin, white and green)
• 1/2 teaspoons fresh dill ((if using dried dill, use 1/2 teaspoon or to taste.))
• 1/4 cup mayonnaise
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 6 slices white bread
• 2 Tablespoons butter (softened)
• 1/2 cup microgreens (or watercress)

Instructions

1. Hard boil the eggs: Place eggs in a small saucepan, cover with cold water by 1 inch, and bring to a rolling boil. Remove from heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath to cool completely.
2. Once cooled, peel the eggs and place them in a medium bowl. Using a fork or pastry cutter, chop the eggs to your desired consistency.
3. To the bowl with the eggs, add the dry mustard, sliced green onion, fresh dill, mayonnaise, kosher salt, and black pepper. Stir gently until all ingredients are well combined.
4. Spread the softened butter evenly on one side of each slice of white bread.
5. Divide the egg salad mixture evenly among the buttered sides of three bread slices. Top each with a generous handful of microgreens, then place the remaining bread slices on top, buttered side facing inward.
6. Slice each sandwich in half and serve immediately.

Variations

• Open-Faced: Skip the top slice of bread and serve the egg salad on buttered toast, topped with microgreens.
• Deconstructed Lunch: Serve the egg salad in a small bowl or jar with buttered bread slices on the side for dipping and assembling.
• Crunchy Texture: Lightly toast the bread before buttering and assembling for a warm, crisp contrast to the creamy filling.
• Herb Swap: Substitute the fresh dill with an equal amount of fresh chives or parsley for a different herbal note.

Tips for Success

• For easier peeling, use eggs that are a week or two old rather than brand new ones.
• Taste the egg salad mixture before assembling and adjust salt, pepper, or dill to your preference.
• Let the boiled eggs cool completely in the ice bath; this stops the cooking process and makes the yolks a perfect yellow without a gray ring.
• Soften the butter to room temperature for easy, tear-free spreading on the delicate bread.

Storage & Reheating

FAQ

Can I make the egg salad ahead of time?

Yes, the egg salad mixture can be made and stored in the refrigerator up to 2 days in advance.

What can I use instead of microgreens?

As noted, watercress is a great substitute. Arugula, spinach, or butter lettuce also work well.

My egg salad is too dry. What should I do?

Add an extra tablespoon of mayonnaise and mix gently until it reaches your desired creaminess.

How do I know if my eggs are hard-boiled?

After letting them sit in the hot water for 12 minutes, spin an egg on the counter. A fully cooked hard-boiled egg will spin smoothly and quickly.

Can I use pre-made hard-boiled eggs?

Absolutely. Using store-bought peeled hard-boiled eggs is a great time-saver for this recipe.

Why butter the bread?

Buttering creates a moisture barrier that helps prevent the bread from getting soggy from the egg salad.