This deliciously creamy Egg Salad Sandwich Recipe with dill is easy to make and perfect served on its own or croissants for sandwiches.
It costs about $6.91 to make this recipe. The recipe makes six servings for a total of $1.15 per serving.
Use simple ingredients to create an Egg Salad recipe that is a crowd favorite at Easter dinner, baby and bridal showers, springtime, or summer BBQs! Serve it on a sandwich or on its own. You’re going to love the little bit of crunch in the salad.
Our Egg Salad is fresh, bright, and a little bit tangy. It is perfect to use up those leftover Easter Eggs. If you don’t have leftover Easter Eggs, do not let that stop you! Make some hard-boiled eggs to enjoy this classic recipe that is everyone’s favorite.
Ingredients & Estimated Cost:
- 12 large hard-boiled eggs – $2.04
- ½ cup mayonnaise – $0.34
- 2 Tablespoons lemon juice – $0.14
- 1 ½ Tablespoons Dijon mustard – $0.06
- ¾ teaspoon salt – $0.01
- ¼ teaspoon black pepper – $0.02
- 1 ½ large celery rib – $0.27
- 3 Tablespoons fresh chives – $0.07
- 1 ½ Tablespoons fresh dill – $0.48
- 6 large croissants – $1.98
- 6 large pieces Romaine lettuce – $1.50
To learn more about how we price our recipes, check out Budget Recipes Explained.
- First, peel the eggs and then cut them in half lengthwise. Put the yolks into a mixing bowl.
- Next, add the mayonnaise, lemon juice, mustard, salt, and pepper to the mixing bowl and mash together with a potato masher.
- Then, cut the egg whites into small pieces and add them to the mixture.
- Mix in the celery, chives, and dill. Cover with plastic wrap and chill in the fridge for at least thirty minutes.
- Season with salt and pepper before serving.
- If making a sandwich, evenly spread ¾ cup of egg salad onto the bottom slice of a croissant. Place a piece of lettuce on top of the salad followed by the top piece of the croissant before serving.
RECIPE VARIATIONS AND SUBSTITUTIONS
- You can substitute Greek yogurt for the mayonnaise for a healthier option.
- If you do not have fresh chives, you can use freeze-dried chives instead.
- Iceberg or Butter lettuce will work as a substitute for Romaine Lettuce.
- Croissants are our bread of choice for egg salad sandwiches, but you can also use whole wheat bread, white bread, tortillas, wraps, or pita pockets.
SERVE: As with most recipes with dairy products, you shouldn’t leave this egg salad out for longer than 2 hours.
STORE: Store the egg salad in an airtight container in the fridge. It will stay fresh for up to five days.
FREEZE: We do not recommend freezing this recipe as eggs and mayonnaise do not freeze well, leaving you with a watery mess after defrosting the egg salad.
While we enjoy our egg salad recipe as is, you can always add in some chicken or bacon. Avocados and tomatoes are also a delicious addition.
Egg Salad will stay fresh in the refrigerator if kept in an airtight container for five days. However, we do not recommend eating the egg salad after five days, as mayonnaise-based salads do go bad after this timeframe.
GET KIDS INVOLVED
Ages 2-3: As a fun counting game while making the recipe, have your child count the number of egg yolks as you put them in the mixing bowl.
Ages 4-5: Guide your child’s hands as you show them how to use the potato masher to mash the eggs and other ingredients together. They can also help you assemble the sandwiches.
Ages 6-8: Teach your child how to properly peel and wash the hard-boiled eggs. They can also pre-measure the ingredients to add to the mixing bowl.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
We buy our eggs at Costco throughout the year, as we find it more cost-effective to buy them in bulk. However, eggs do go on sale around the Easter holiday. As Easter is the time of year to traditionally dye Easter Eggs, you can find eggs at the grocery store for as low as 99 cents.
MORE EASTER RECIPES
- Horseradish Deviled Eggs
- Frog Eye Salad
- Mashed Potatoes
- Asparagus in the Oven
- Easter Bunny Rolls
- Copycat Instant Pot Honey Baked Ham
- Hash Brown Casserole
- Green Bean Casserole
- Mom’s Lemon Lush
Egg Salad Sandwich Recipe
- mixing bowl
- potato masher
- paring knife
- cutting board
- chef's knife
- measuring cups
- Measuring spoons
FOR THE EGG SALAD:
- 12 large hard-boiled eggs
- ½ cup mayonnaise
- 2 Tablespoons lemon juice
- 1 ½ Tablespoon Dijon mustard
- ¾ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 1 ½ large celery rib chopped fine
- 3 Tablespoons chopped fresh chives
- 1 ½ Tablespoon chopped fresh dill
FOR EGG SALAD SANDWICHES:
- 6 large croissants cut in half
- 6 large pieces of Romaine lettuce
MAKE THE EGG SALAD:
- Peel the eggs and cut them in half lengthwise. Set the whites aside and put the yolks into a medium bowl.
- Add the mayonnaise, lemon juice, mustard, and salt and pepper to the bowl and mash everything together with a potato masher.
- Cut the egg whites into small, ¼-inch pieces and add the whites into the egg yolk mixture.
- Next, add the celery, chives, and dill and mix gently until the mixture is evenly mixed.
- Cover the salad with plastic wrap and chill for at least 30 minutes, and up to 1 day ahead of time.
- Just before serving, season with salt and pepper.
FOR EGG SALAD SANDWICHES:
- Place ¾ cup of salad onto the bottom slice of a croissant. Use the back of a spoon to spread the mixture.
- Place a piece of lettuce on top of the salad, followed by the top piece of the croissant.
- Repeat with the remaining salad, croissants, and lettuce. Serve.