Dill Pickle Egg Salad Sandwich
If you love pickles, Dill Pickle Egg Salad is a great quick meal option. It can be served on greens, bread, in a lettuce cup or wrap.
Happy May long weekend to my Canadian readers! Victoria day usually marks the unofficial start to summer, but weatherwise, it is usually anything but summer.
Waking up to a layer of snow on your tent is not uncommon. Looks like this year is no exception. Although you’re probably not heading to the pool or beach anytime soon, you could still bundle up and pack up some of your favorite sandwiches for a picnic in the park.
Is there a certain date or event that marks the start of summer where you live?
One of my favorite sandwiches would definitely have to be Egg Salad Sandwiches. I would probably eat them every day if I could.
Over the years I have perfected my egg salad recipe, getting the proportions of the ingredients to be just how I like them. I love my egg salad sandwiches with a bit of crunch to them, which I achieve with plenty of chopped pickles and celery.
I also don’t like them to be too “wet” so I keep the amount of mayonnaise to a minimum, which also helps control calories. Finally, I give them a bit of a kick with a few shakes of hot sauce. Mmm…perfection. The result is these Dill Pickle Egg Salad Sandwiches.
How to make Dill Pickle Egg Salad Sandwiches:
Of course, a perfect egg salad sandwich starts with a perfect hard-boiled egg. I usually make several eggs at once, so I have them on hand to whip up a quick batch of sandwiches or to just peel and eat cold as a great high-protein addition to a salad.
And of course, a perfect hard-boiled egg starts out with great eggs – the fresher the better. If you’ve never tried farm-fresh eggs, I highly recommend them. If you have access to them, there is no comparison to supermarket eggs.
Tip 💡
The recipe can be easily scaled to make more or fewer sandwiches based on your needs. I usually estimate that one egg is going to make one sandwich. Any more and the filling is oozing out the sides, any less and the sandwich is pretty wimpy.
You can make the salad ahead of time and keep it in the fridge for a couple of days, but I wouldn’t recommend holding it for longer than two days.
I also don’t recommend assembling the sandwiches ahead of time as your bread will get soggy and start to fall apart. So make them right before you head out for your picnic, and make sure to keep them cold.
Dill Pickle Egg Salad Sandwiches Ingredients:
- Hard-boiled eggs
- Mayonnaise: feel free to use whichever type is your favorite. Regular and light both work here.
- Celery
- Dill pickle
- Hot sauce: use whichever brand is your favorite, or skip if you don’t want it to be even a little spicy
- Celery seeds or replace it with a pinch of celery salt, but the sodium content of the sandwich will be a little higher.
- Lettuce: this is optional
- Bread: use whatever bread you prefer for making sandwiches
Want more sandwich recipes?
Dill Pickle Egg Salad Sandwich Nutrition Notes:
The nutrition information in the recipe below uses commercially bought whole wheat bread for the calculations. The type of bread you use can significantly alter the calorie, carbohydrate, and fiber content of the sandwich.
To make this recipe gluten-free, use gluten-free bread, or serve the Dill Pickle Egg Salad over mixed greens, in lettuce wraps, or in gluten-free tortillas instead.
Ingredients
Instructions
- Mix the chopped hard-boiled eggs, 1 Tablespoons mayonnaise, minced celery, minced pickle, 1/4 teaspoon hot sauce, and 1 pinch celery seeds together in a medium bowl. Refrigerate until ready to serve sandwiches, or assemble the sandwiches immediately.
- To assemble sandwiches, spread half of the egg mixture on a slice of bread. Top with lettuce, if desired, and a second slice of bread.