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Egg salad sandwich on wheat bread.
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Classic Egg Salad

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.
Course Lunch
Cuisine American
Keyword egg salad recipe, egg salad sandwich, classic egg salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Kelly | the hungry bluebird

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.