Every summer, I find myself returning to this simple yet satisfying sandwich that my Nonna used to make when the garden was overflowing with fresh herbs. The combination of creamy egg salad and aromatic dill tucked between slices of soft bread was a staple in our house. It’s humble, comforting, and oh-so-refreshing — exactly what you crave when the days get longer and hotter.
Why You’ll Love This Sandwich
This isn’t just your average egg salad sandwich. The fresh dill brings a fragrant lift to the creamy richness of the eggs, and a touch of lemon juice adds a bright, citrusy kick. Whether you’re prepping a picnic or a quick lunch, this sandwich is wholesome, protein-packed, and made with just a few simple ingredients.
Ingredients
For 4 servings:
- 8 large eggs
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tbsp Dijon mustard
- 1 tsp lemon juice (freshly squeezed)
- 2 tbsp fresh dill, finely chopped
- ¼ tsp garlic powder
- Salt and black pepper to taste
- 8 slices of soft sandwich bread (white, whole wheat, or sourdough)
- Optional: lettuce leaves, sliced cucumber, or microgreens for crunch
Instructions
Step 1: Boil the Eggs
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10–12 minutes.
Step 2: Peel and Chop
Transfer the eggs to a bowl of ice water to stop the cooking. Once cooled, peel the eggs and chop them into small pieces.
Step 3: Make the Salad
In a medium bowl, mix together mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Stir in the chopped dill.
Step 4: Combine
Gently fold the chopped eggs into the dressing mixture until well combined. Taste and adjust seasoning if needed.
Step 5: Assemble the Sandwiches
Lay out your bread slices. Spoon a generous portion of egg salad onto 4 slices. Top with lettuce or cucumber if using, then add the remaining bread slices.
Step 6: Serve
Cut the sandwiches diagonally, and serve immediately — or wrap them for an easy picnic lunch!
Tips for the Perfect Egg Salad & Dill Sandwich
- Use fresh dill — it makes all the difference! Dried dill can work in a pinch, but the flavor won’t be as vibrant.
- Don’t overmix the eggs — you want a creamy texture, not mush.
- Customize your bread: This filling is lovely on whole wheat, but buttery brioche or tangy sourdough takes it to another level.
Make It Your Own
Want to jazz it up? Try adding:
- Chopped celery or red onion for crunch
- A sprinkle of paprika for a smoky twist
- A little chopped pickle or capers for tang
Storing Tips
Egg salad can be made in advance and stored in an airtight container in the fridge for up to 3 days. Assemble the sandwiches just before serving to avoid soggy bread.
Absolutely! Here’s a set of FAQ entries to include in your Egg Salad & Dill Sandwich recipe article — these are great for user engagement and SEO.
Frequently Asked Questions (FAQs)
Can I make egg salad ahead of time?
Yes! You can prepare the egg salad up to 3 days in advance. Just store it in an airtight container in the refrigerator. Wait to assemble the sandwiches until you’re ready to serve to keep the bread from getting soggy.
What’s the best way to boil eggs for this recipe?
Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat and cover. Let sit for 10–12 minutes, then transfer to ice water before peeling. This method makes for perfectly hard-boiled eggs every time.
Can I use dried dill instead of fresh?
You can, but the flavor won’t be as bright and fresh. If using dried dill, reduce the amount to about 1 teaspoon since it’s more concentrated than fresh.
What’s a good substitute for mayonnaise?
Greek yogurt is a lighter alternative that adds tang and creaminess. You can also try mashed avocado for a healthier, dairy-free twist.
Which bread works best for this sandwich?
Soft sandwich bread like brioche, whole wheat, or sourdough are great choices. For extra texture, try toasting your bread lightly before assembling.
Conclusion
There’s something timeless and comforting about a good egg salad sandwich, and when paired with the delicate aroma of fresh dill, it becomes a summer favorite that never disappoints. This Egg Salad & Dill Sandwich is simple yet flavorful, perfect for busy weekdays, lazy picnics, or light weekend brunches. With minimal prep and maximum flavor, it’s a classic you’ll find yourself making again and again.
Whether you keep it traditional or give it your own creative twist, this sandwich is proof that the best meals don’t have to be complicated. So go ahead — grab those eggs, chop up that dill, and enjoy a fresh bite of summer sunshine.
Let me know how yours turns out in the comments below, and don’t forget to share your own variations — I’d love to hear how you make it your own!
Egg Salad & Dill Sandwich
Equipment
- Saucepan
- Mixing Bowl
- Knife
Ingredients
Egg Salad Mixture
- 8 large eggs
- 1/2 cup mayonnaise or Greek yogurt for lighter version
- 1 tbsp Dijon mustard
- 1 tsp lemon juice freshly squeezed
- 2 tbsp fresh dill finely chopped
- 1/4 tsp garlic powder
- salt and black pepper to taste
Assembly
- 8 slices sandwich bread white, whole wheat, or sourdough
- lettuce leaves, sliced cucumber, or microgreens optional, for crunch
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10–12 minutes.
- Transfer the eggs to a bowl of ice water. Once cooled, peel and chop them into small pieces.
- In a medium bowl, mix mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Stir in the chopped dill.
- Fold the chopped eggs into the dressing until well combined. Taste and adjust seasoning if needed.
- Lay out bread slices. Spoon egg salad onto 4 slices. Top with lettuce, cucumber, or microgreens if using, then cover with remaining bread slices.
- Cut sandwiches diagonally and serve immediately or wrap for a picnic or lunchbox meal.