Egg Salad Sandwiches

Egg Salad Sandwiches

461
SARA SLADE 0

"Mustard powder, dill weed, garlic powder, and onion flakes are combined in this amazing egg salad. I've always had rave reviews of this great sandwich salad. Best served chilled, on white or wheat bread."

Ingredients

8 h 10 m {{adjustedServings}} servings 701 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 701 kcal
  • 35%
  • Fat:
  • 56.2 g
  • 87%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 445 mg
  • 148%
  • Sodium:
  • 1069 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

Footnotes

  • Note
  • If using promptly, begin by placing onion flakes in a small bowl and adding 1/4 cup hot water. Let sit 10 minutes, or until soft. Drain and discard the water, then add the rest of the ingredients to the onion, blending well.
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Reviews

461
  1. 611 Ratings

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I can't imagine that anyone would add dried onion flakes to a salad like this without hydrating the onions first. Seems like a lot of people did though. I boiled 8 large eggs, grated 1/4 of a ...

Egg salad is one of those things that's pretty hard to mess up. Eggs, mayo, mustard, dill relish, salt and pepper - right? But when this gem of a recipe landed on my RSS feed, I just *knew* I ...

Someone said there was something missing and I agree. The missing ingredient is paprika. Can't make egg salad without it. Other than that, good recipe.