Go Back
+ servings
Open faced egg salad snandwich on wheat bread.
Print Recipe
5 from 4 votes

Classic Egg Salad Sandwich

Simple egg salad recipe with hard boiled eggs that peel easily, mayo, relish, mustard and dill. Makes a delicious and comforting sandwich for lunch or dinner.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 237kcal

Ingredients

  • 6 large eggs
  • cup mayonnaise more or less, to taste
  • 1 teaspoon Dijon mustard
  • 2 teaspoons dill pickle relish
  • 1 teaspoon dill weed
  • Kosher salt and pepper, to taste

Instructions

  • Fill medium bowl with ice and then water, set aside.
  • Place wire rack in Instant Pot insert and 1 cup water. Place eggs on rack, seal and cook on high pressure for 5 minutes. Naturally release for 5 minutes, then release remaining pressure and remove eggs to ice water bath for 5 minutes. (Or hard boil eggs using your preferred method.)
  • Peel eggs and add to a medium bowl, chop eggs to desired dice. Add remaining ingredients and stir to combine well. Taste for seasonings and adjust if needed. Make a sandwich on bread or toast and enjoy!

Notes

  • You can add more or less mayo, your preference for desired consistency.
  • Fresh dill can be used, adjust amount to taste.
  • Make a sandwich on bread or toast, with or without lettuce.
  • If boiling eggs on stovetop, place in pan and cover fully with water. Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid, set timer for 10 - 12 minutes and then remove to bowl of ice water to cool.

Nutrition

Calories: 237kcal | Carbohydrates: 1g | Protein: 10g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 287mg | Sodium: 266mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg