5 from 21 votes
Egg Salad Sandwich Recipe
This egg salad sandwich combines chopped hard-boiled eggs with finely chopped onion, dill pickles, and celery, all mixed with mayonnaise and seasoned with salt and pepper. The mixture offers a creamy, tangy filling with crunchy vegetable bits, perfect for serving cold on bread or with crackers.
Prep Time
10 mins
Total Time
10 mins
Servings:
4
Sandwiches
Calories:
254 kcal
Course:
Salad, Snacks, Lunch
Cuisine:
American
Ingredients
- 6 egg peeled, hard boiled
- 1/3 cup onion finely chopped
- 1/2 cup dill pickles finely chopped
- 2 talks celery finely chopped
- 1/3 cup mayonnaise I use Best Foods (or Helman's)
- salt to taste
- black pepper to taste
Instructions
- Start by boiling the eggs. Cool then peel. Cut eggs into small pieces. I definitely recommend using an egg slicer. Sprinkle with salt and pepper.
- Finely chop onion, dill pickes and celery and add to bowl.
- Stir in mayonnaise and continue stirring until combined. Feel free to add more or less mayonnaise to your liking.
- Serve cold on bread or with crackers.
Cup of Yum
Notes
- The recipe scales flexibly and can be halved or doubled as desired.
- An egg slicer speeds up chopping and ensures even pieces.
Nutrition Information
Calories
254kcal
(13%)
Carbohydrates
3g
(1%)
Protein
10g
(20%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
288mg
(96%)
Sodium
384mg
(16%)
Potassium
186mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
525IU
(11%)
Vitamin C
2mg
(2%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Sandwiches
Amount Per Serving
Calories 254
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 288mg | 96% |
| Sodium | 384mg | 16% |
| Potassium | 186mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.