Egg Salad Sandwiches

Egg Salad Sandwiches

460 Reviews 19 Pics
  • Prep

    10 m
  • Cook

    8 h
  • Ready In

    8 h 10 m
Recipe by  SARA SLADE

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (460)

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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 med onion, (because I do like the flavor of onion), added 1/4 teas. onion salt instead of salt, added 1 teas. lemon juice and cut the mayo to 1/2 cup. Outstanding egg salad. I hardly ever made egg salad but will make it more often now. Can't wait to share this with friends.



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 had to try it. I now have a new favorite way to make egg salad sandwiches. The mustard powder gives it that mustardy flavor without the extra vinegar that's present in prepared mustard. And the dill weed! Oh my - THAT is what sets this whole recipe apart. With a more intense dill flavor than regular dill relish, it perfectly compliments the eggs and mayo. And, since we love onions, I finely chopped about 2 Tblsp. of fresh onion into my salad instead of the plain onion flakes (which can sometimes be more pungent than the "real" thing). Try this recipe - you won't be disappointed! Thanks, Sara!



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.

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Amount Per Serving (4 total)

  • Calories
  • 701 cal
  • 35%
  • Fat
  • 56.2 g
  • 87%
  • Carbs
  • 31.6 g
  • 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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Delicious Egg Salad for Sandwiches


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Cilantro Egg Salad