Name: Egg Salad Sandwich with Dill Pickles
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: ⅓ cup finely chopped dill pickles; ½ cup mayonnaise; 1 tbsp Dijon mustard; 1 tsp fresh lemon juice; 2 tbsp finely chopped fresh dill; 4 large leaves crisp lettuce; 8 large eggs; 8 slices whole-grain or sourdough bread, toasted; Optional: thinly sliced red onion, paprika for garnish; Salt & black pepper, to taste

This creamy Egg Salad Sandwich with Dill Pickles features perfectly hard-boiled eggs mixed with crunchy dill pickles, fresh dill, mayonnaise, and a touch of mustard, served on toasted whole-grain bread with crisp lettuce. It’s a classic, comforting sandwich that’s high in protein, flavorful, and perfect for a quick, healthy dinner or lunch.

Why You’ll Love This Recipe

This Egg Salad Sandwich with Dill Pickles is the ultimate upgrade to the classic egg salad! The combination of creamy, rich egg yolks and whites with the bright, tangy crunch of dill pickles and fresh dill creates an irresistible balance of textures and flavors. It’s incredibly simple to make, uses pantry staples, and feels both nostalgic and elevated at the same time. High in protein from the eggs, it’s satisfying and filling without being heavy—perfect for a healthy dinner idea when you want something quick, nourishing, and delicious. Whether you’re enjoying it solo, packing it for lunch, or serving it for a casual dinner with a side salad, this sandwich is always a winner. The dill pickles add just the right amount of zing to keep every bite exciting!

Recipe Tips and Tricks

Use eggs that are 7–10 days old for easier peeling.
Chill the egg salad for at least 30 minutes before assembling—the flavors meld beautifully.
Toast the bread lightly so it stays crisp even with the creamy filling.
Add a thin layer of butter or mayo on the bread to create a moisture barrier and prevent sogginess.
Chop the pickles finely for even distribution of flavor and crunch.
For extra creaminess, mash half the eggs and leave the other half chunky.

Yield: 4 Servings

Egg Salad Sandwich with Dill Pickles

Creamy egg salad with crunchy dill pickles on toasted bread—classic, comforting, and delicious!

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 35 minutes

Ingredients

⅓ cup finely chopped dill pickles
½ cup mayonnaise
1 tbsp Dijon mustard
1 tsp fresh lemon juice
2 tbsp finely chopped fresh dill
4 large leaves crisp lettuce
8 large eggs
8 slices whole-grain or sourdough bread, toasted
Optional: thinly sliced red onion, paprika for garnish
Salt & black pepper, to taste

Instructions

Boil the eggs! Place eggs in a saucepan, cover with cold water, bring to a boil, then reduce to a simmer for 10–12 minutes.
Cool the eggs! Transfer eggs to an ice bath for 5–10 minutes—this makes peeling much easier.
Peel and chop! Peel the eggs and roughly chop them into small pieces—leave some chunks for texture.
Mix the base! In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.
Add the pickles! Stir in the finely chopped dill pickles and fresh dill—give everything a good mix until creamy and well combined.
Taste and adjust! Taste the egg salad—add more salt, pepper, or a splash more lemon juice if needed.
Toast the bread! Lightly toast all 8 slices of bread until golden—this prevents sogginess.
Spread the filling! Generously spread egg salad on one side of 4 toasted bread slices—be generous!
Add the lettuce! Place a large crisp lettuce leaf on top of the egg salad—this adds crunch and freshness.
Finish and serve! Top with the remaining toasted bread slices, cut in half diagonally, and serve immediately—enjoy every creamy, tangy, crunchy bite!

Notes

For the best flavor, chill the egg salad for 30 minutes before assembling.
This sandwich is naturally high in protein and can be made lighter with low-fat mayo.
Perfect for meal prep: Make the egg salad ahead and assemble fresh each day.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 424Total Fat 34gSaturated Fat 7gUnsaturated Fat 27gCholesterol 389mgSodium 699mgCarbohydrates 14gFiber 3gSugar 3gProtein 16g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Large eggs: Provide high-quality protein and rich flavor—use fresh but not too fresh for easy peeling.
Dill pickles: Add bright tanginess and crunch—use kosher or dill spears (not sweet pickles) for authentic flavor.
Mayonnaise: Creamy base—use full-fat for richness or light mayo for fewer calories.
Fresh dill: Essential for authentic flavor—dried dill won’t give the same bright taste.
Whole-grain bread: Adds fiber and hearty texture—sourdough or rye also work wonderfully.
Lettuce: Crisp romaine or butter lettuce adds freshness and crunch.

Variations and Substitutions

Healthier version: Use Greek yogurt or light mayo instead of regular mayonnaise.
Spicy egg salad: Add diced jalapeños, hot sauce, or a pinch of cayenne.
Herb twist: Swap dill for chives, parsley, or tarragon.
Low-carb: Serve on lettuce wraps or cucumber slices instead of bread.
Add-ins: Mix in chopped celery, red onion, or avocado for extra texture and nutrients.
Mustard variation: Use Dijon or whole-grain mustard for a bolder flavor.
Vegan version: Use mashed chickpeas or tofu instead of eggs.

Storage Options

Store egg salad in an airtight container in the refrigerator for up to 3–4 days. Assemble sandwiches fresh each time to keep the bread from getting soggy. Toast bread just before serving. Do not freeze egg salad (texture becomes watery).