Loaded Egg Salad Sandwich with Pickles and Fresh Herbs

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy egg salad sandwich packed with chopped pickles, fresh herbs, and crisp lettuce for a flavorful lunch. This American-inspired sandwich and wrap recipe, ready in about 32 minutes, pairs large eggs, mayonnaise, dill pickles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 1, 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: 20 min Cook: 12 min Serves 1 American cuisine 420 cal/serving

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Ingredients

4 large eggs
3 tbsp mayonnaise
2 tbsp, chopped finely dill pickles
1 tbsp, chopped fresh chives
1 tbsp, chopped fresh parsley
2 leaves green leaf lettuce
2 slices whole wheat sandwich bread
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp black pepper

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Instructions

Step 1: Place 4 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover and remove from heat. Let stand for 12 minutes.
Step 2: Drain the hot water and transfer eggs to an ice bath for 5 minutes, then peel and chop the eggs roughly.
Step 3: In a medium bowl, combine the chopped eggs with 3 tbsp mayonnaise, 2 tbsp finely chopped dill pickles, 1 tbsp chopped fresh chives, 1 tbsp chopped fresh parsley, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper. Mix gently until creamy but chunky.
Step 4: Lightly toast 2 slices of whole wheat sandwich bread. Layer 2 green leaf lettuce leaves on one slice, then spread the egg salad mixture evenly on top.
Step 5: Close the sandwich with the second slice of bread, slice in half, and serve chilled or at room temperature.