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Creamy Dill Egg Salad Sandwiches: A Toasty Take on the Classic Egg Salad

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Ingredients

Scale
  • 6 large eggs
  • ¼ cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped fresh dill
  • 1 celery stalk, finely diced
  • 1 tbsp red onion, finely chopped
  • 1 tsp lemon juice
  • Salt and black pepper, to taste
  • 4 slices of whole grain bread, toasted
  • Butter lettuce or romaine leaves (optional but delightful)

Instructions

Sometimes the simplest dishes hold the most comfort—and this creamy dill egg salad sandwich is proof that humble ingredients, when treated right, can deliver an unforgettable bite. Whether you’re whipping this up for a light lunch, packing it for a picnic, or just looking to clean out the fridge, this timeless recipe always hits the spot. Let’s break it down like a pro, step by step.

Step 1: Boil the Eggs – Perfect Every Time

Start with fresh large eggs. Carefully arrange the eggs in a medium saucepan, then pour in enough cold water to submerge them with about an inch of water above the top. Set the pot over medium-high heat. The moment the water reaches a steady boil, remove the pot from the heat, cover it with a lid, and set a timer for 10 to 12 minutes. This off-heat method gently finishes the cooking, yielding perfectly cooked yolks that are bright, firm, and never chalky. No need to hover or stir—this is a near foolproof technique every chef swears by.

Step 2: Chill & Peel Like a Pro

Once the time’s up, drain the hot water and immediately shock the eggs in a bowl of ice water. If you don’t have ice on hand, running cold tap water over them for a few minutes will do. Cooling the eggs quickly stops the cooking and makes them much easier to peel. Crack the shell all over by rolling it gently on the counter, then peel under a stream of cold water for a smooth, frustration-free process. Roughly chop the eggs—not too fine. You want texture in your salad, not mush.

Step 3: Whip Up the Creamy Dream Dressing

In a mixing bowl, whisk together ¼ cup of high-quality mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of freshly chopped dill, and a splash of lemon juice—about a teaspoon. Season it lightly with a pinch of kosher salt and a dash of freshly ground black pepper for balance.Whisk it all together until the dressing is smooth and glossy. The aroma should be fresh, tangy, and herbaceous—this dressing is the soul of your egg salad.

Step 4: Combine with Care

To the bowl of dressing, add your chopped eggs, 1 finely diced celery stalk, and 1 tablespoon of minced red onion. With a silicone spatula or wooden spoon, gently fold the mixture until everything is evenly coated and well combined—take your time to keep the texture light and chunky.Avoid overmixing—you want to see distinct pieces of egg and vegetable. The end result should be creamy with a bit of crunch from the celery and a subtle zing from the red onion.

Step 5: Toast, Stack & Serve

Take slices of whole grain or sourdough bread and toast them until golden brown. This adds a delightful crunch and structure to the sandwich. For extra freshness and color, lay down a few leaves of butter lettuce or romaine on the bottom slice. Spoon a generous helping of the egg salad over the greens, then cap it with another slice of toast. Slice diagonally (because it just tastes better that way), and serve immediately.

Final Touch: Make It Yours

This recipe is a solid base, but feel free to put your spin on it—swap in Greek yogurt for part of the mayo, add chopped chives or capers for an extra punch, or layer on sliced tomatoes or avocado for a fresh twist. With this technique and dressing as your foundation, your egg salad game just went from standard to stellar.

Notes

  • Old eggs peel easier. For best results, choose eggs that aren’t freshly laid—ones that have been refrigerated for a few days tend to peel more easily after boiling. Fresher ones can cling to their shells like it’s a bad breakup.
  • Let it chill. If you have time, pop the salad in the fridge for 15–30 minutes. It helps the flavors mingle (like a good happy hour).
  • Sub swaps: Out of dill? Try chives or parsley. Not a Dijon fan? Yellow mustard will still give you a nice kick.
  • Don’t skip the lemon juice. It’s the little pop that brightens everything—like highlighter for your tastebuds.

Nutrition

Keywords: Breakfast

Find it online: https://mealsbang.com/egg-salad-sandwich/