Tangy, light and delicious, this egg salad sandwich recipe is made in under 30 minutes!
5-6 sandwiches
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Ingredients
6large eggshardboiled, cooled and peeled
½cupchopped celery
¼cupmayonnaise
¼cupof Vidalia onionfinely diced
1Tablespoonof yellow mustard
1Tablespoonof pickle relish
1teaspoonof dried dill
½teaspoonof paprika powder
½teaspoonof salt
½teaspoonof ground black pepper
12slicesof breadlike French or Texas toast
fresh dillfor topping (optional)
Instructions
Cook and chill your hard boiled eggs ahead of time on the stovetop or in the Instant Pot.
In the meantime, mix the celery, mayonnaise, onion, mustard, relish, dill, paprika, salt and pepper together in a large bowl.
Peel and chop the hard boiled eggs and add to the mayo mixture
Use a spatula to fold the mayonnaise mixture and the eggs together to gently combine.
Toast the bread if you like then add 3-4 tablespoons of the mixture to a slice and top it off with some fresh dill if desired before adding another slice of bread on top.
Assemble the remaining bread and salad into sandwiches then serve.