Vintage Authentic: Lemon-Dill Egg Salad Sandwich

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A dish where every element is true to its origin—like a vintage guitar—offering a bright, herbaceous flavor with perfect texture. This american-inspired salads ready in about 10 minutes pairs hard-boiled eggs, mayonnaise, dill 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 320 calories and feeds 1, 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

• 2 hard-boiled eggs
• 1 tbsp mayonnaise
• 1 tsp dill
• 1/2 tsp lemon juice
• 1/8 tsp salt
• 1/16 tsp black pepper
• 2 slices whole wheat bread
• 1 cup baby spinach

Instructions

1. Step 1: Chop hard-boiled eggs into small, uniform pieces and transfer to a bowl. Add 1 tbsp mayonnaise, 1 tsp dill, 1/2 tsp lemon juice, 1/8 tsp salt, and 1/16 tsp black pepper.
2. Step 2: Mash and mix until smooth and well combined, adding a splash of water if too thick.
3. Step 3: Spread egg salad evenly on one slice of bread. Top with a generous handful of baby spinach, then cover with the second slice of bread.
4. Step 4: Cut sandwich diagonally and serve immediately. For best results, use fresh, tender spinach leaves that are crisp but not wilted.