If you’ve ever wondered how to nail a perfect hard boiled egg, look no further! This trick was once passed on to me from a cooking teacher and it hasn’t failed me once. This egg salad sandwich forgoes any celery and replaces the missing crunch with dill pickle, giving it a tangy flavor paired with dijon that makes it a forever favorite. Picking a heartier, country-style buttermilk white bread is essential for the best egg salad experience, in my personal opinion. It’s a texture thing!
Egg Salad Sandwich
Ingredients
- 4 eggs
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp Lowry’s Seasoning Salt
- 2 finely diced baby dill pickles
- Pepper to taste
- 4 slices Country-Style or Buttermilk white bread
Directions
- Gently place eggs in a pot and cover fully with water
- Bring water to a rolling boil over high heat. Once boiling, remove from heat and cover for 10 minutes
- After 10 minutes, drain water and cover eggs with cold water to decrease the temperature quickly
- Peel the shell off of the eggs, dispose, and dice the eggs into a bowl
- Add in mayo, mustard, Lowry’s, pepper, and diced pickles and mix to combine with a fork
- Spread onto a slice of bread and assemble your sandwich. Store any extras in the fridge for up to 3 days
Looking for another easy sandwich idea? Check out my recipe for a Chicken Tender Melt!