Winsted Vintage Egg Salad Sandwich with Dill Pickle Relish

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A revitalized classic featuring creamy egg salad with a tangy dill pickle relish, served on artisanal sourdough — a nod to estate sale pantry finds. This american-inspired salads ready in about 20 minutes pairs hard-boiled eggs, mayonnaise, dill pickle relish 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 390 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
• 3 tbsp dill pickle relish
• 1/4 cup, finely minced red onion
• 2 tbsp, chopped fresh dill
• 1 tsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper
• 8 slices sourdough bread
• 1 tbsp, softened butter
• 2 cups mixed greens

Instructions

1. Step 1: Peel and finely chop 6 hard-boiled eggs. In a medium bowl, combine chopped eggs, 1/4 cup mayonnaise, 3 tbsp dill pickle relish, 1/4 cup finely minced red onion, 2 tbsp chopped fresh dill, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until evenly distributed and creamy.
2. Step 2: Toast 8 slices sourdough bread until golden. Spread 1 tbsp softened butter on one side of each slice. Divide egg salad evenly between 4 buttered slices.
3. Step 3: Top each with 1/2 cup mixed greens, then cover with remaining bread slices (buttered side facing out).
4. Step 4: Cut sandwiches diagonally and serve immediately. For best texture, assemble just before serving to prevent sogginess.