Egg Salad & Dill Sandwich
This refreshing Egg Salad & Dill Sandwich is a summer favorite, combining creamy eggs with fresh dill and a hint of lemon for a light, protein-packed meal. Perfect for lunch, picnics, or brunches!
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.
Notes
Use fresh dill for best flavor. Add chopped celery, red onion, or a dash of paprika to mix things up. Egg salad keeps for up to 3 days in the fridge.