Classic Egg Salad Sandwich
Creamy egg salad with a hint of Dijon and fresh dill on toasted sourdough — the lunchbox sandwich that beats anything the cafeteria serves
Get recipes like this in your inbox — free.
You're in! Check your inbox.
🛒 Ingredients
- 8 large hard-boiled eggs
- 8 slices sourdough bread
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 3 stalks diced celery
👨🍳 Instructions
- 1Boil eggs 10–12 min, then transfer to ice water to cool
- 2Peel and roughly chop the eggs
- 3Mix with mayo, Dijon, celery, salt, and pepper
- 4Taste and adjust seasoning
- 5Pile generously onto toasted sourdough
- 6Add lettuce and slice diagonally before serving
Make it in QuickPlate
Filter by time, ingredients, and cuisine. Cook mode walks you through every step.
Try this in QuickPlate →