Embed Page Egg Salad

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A creamy, herb-infused egg salad sandwich filling with a modern twist on a classic recipe. This American-inspired salad recipe, ready in about 20 minutes, pairs hard-boiled eggs, mayonnaise, dill pickles into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 6 hard-boiled eggs
• 1/4 cup mayonnaise
• 2 tbsp dill pickles
• 2 tbsp red onion
• 1 tbsp fresh dill
• 1 tsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 slices buttered bread

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Instructions

1. Step 1: Peel and finely chop 6 hard-boiled eggs, then place in a medium bowl. Add 1/4 cup mayonnaise, 2 tbsp finely diced pickles, 2 tbsp finely diced red onion, 1 tbsp chopped fresh dill, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until fully combined and creamy.
2. Step 2: Taste and adjust seasoning if needed, adding a pinch more salt or lemon juice for brightness.
3. Step 3: Spread the egg salad mixture evenly onto 4 slices of buttered bread. Top with remaining bread slices to create sandwiches.
4. Step 4: Slice sandwiches diagonally and serve immediately with a side of pickled vegetables for a refreshing contrast.