Ingredients
- 8 hard-boiled eggs, peeled
- 1/3 cup + 2 tablespoons mayonnaise
- 1/2 teaspoon yellow mustard
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon celery seed
- 1/8 teaspoon granulated sugar (optional)
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon coarse black pepper
- 2 teaspoons dill relish, drained
- 1 teaspoon sweet relish, drained
- 2 teaspoons fresh dill, minced
- 1 teaspoon fresh parsley, minced
- 8 slices soft white sandwich bread
Instructions
- Slice the hard-boiled eggs in half and remove the yolks, placing them in a medium bowl.
- Dice the egg whites into small pieces and set aside.
- Mash the egg yolks with a fork until fine and crumbly.
- Add the mayonnaise and mustard to the yolks and mix until smooth and creamy.
- Stir in garlic powder, onion powder, smoked paprika, celery seed, sugar, dried parsley, dried dill weed, salt, and black pepper.
- Add the dill relish, sweet relish, fresh dill, and fresh parsley and mix well.
- Taste the mixture and adjust seasoning if needed.
- Gently fold the chopped egg whites into the dressing until evenly coated.
- Cover and refrigerate for 30 minutes to allow the flavors to develop.
- Stir the egg salad again and adjust seasoning if needed.
- Spread a generous amount of egg salad on one slice of bread and top with another slice.
- Serve immediately or keep chilled until ready to eat.
Notes
- Separating yolks and whites helps create a creamy dressing with chunky texture.
- Add chopped celery or bell peppers for extra crunch.
- Chopped chives or additional dill add fresh herbal flavor.
- Replace part of the mayonnaise with Greek yogurt for a lighter option.
- Add lettuce to sandwiches to prevent bread from becoming soggy.
- Egg salad can also be served with crackers or in lettuce wraps.
- If the salad thickens after refrigeration, stir in a small spoonful of mayonnaise to loosen it.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 380mg
