Embed Page Egg Salad
A creamy, herb-infused egg salad sandwich filling with a modern twist on a classic recipe. This american-inspired salads 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
Instructions
- 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.
- Step 2: Taste and adjust seasoning if needed, adding a pinch more salt or lemon juice for brightness.
- Step 3: Spread the egg salad mixture evenly onto 4 slices of buttered bread. Top with remaining bread slices to create sandwiches.
- Step 4: Slice sandwiches diagonally and serve immediately with a side of pickled vegetables for a refreshing contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Embed Page Egg Salad take to make?
Total time is about 20 minutes (20 min prep + 0 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 Embed Page Egg Salad?
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 hard-boiled eggs from drying out.
Can I substitute ingredients in Embed Page Egg Salad?
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 Embed Page Egg Salad 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 Embed Page Egg Salad?
American salads 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.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
