Egg Salad with Chopped Celery and Dill on Toasted Whole Wheat

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy egg salad with crisp celery and fresh dill served on toasted whole wheat bread for a satisfying lunch. This American-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs large eggs, mayonnaise, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 6 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then remove from heat and cover. Let eggs sit for 10 minutes.
  2. Step 2: Drain hot water and cool eggs immediately under cold running water. Peel eggs and chop roughly.
  3. Step 3: In a mixing bowl, combine 1/3 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Step 4: Add chopped eggs, 2 finely chopped celery stalks, and 1 tbsp chopped fresh dill to the mayo mixture. Gently fold to combine without mashing the eggs.
  5. Step 5: Toast 4 slices of whole wheat bread until golden and crisp. Spoon egg salad evenly over each slice and serve open-faced or as sandwiches.

Frequently asked questions

How long does Egg Salad with Chopped Celery and Dill on Toasted Whole Wheat take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Egg Salad with Chopped Celery and Dill on Toasted Whole Wheat?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Egg Salad with Chopped Celery and Dill on Toasted Whole Wheat?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Egg Salad with Chopped Celery and Dill on Toasted Whole Wheat for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Egg Salad with Chopped Celery and Dill on Toasted Whole Wheat?

American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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