Egg Salad Sandwich recipe

A simple and yum egg salad sandwich recipe!


For dill mayonnaise
Egg yolks 3
Salt To Taste
White wine vinegar 1 Teaspoon
Fresh dill 2 Teaspoon
Dijon mustard 1/2 Teaspoon
Fresh lemon juice 1/2 Teaspoon
Corn oil 3/4 Cup (12 tbs)
For egg salad
Eggs 7
Yellow onion 1/2 Small , finely diced
Mayonnaise To Taste
Dijon mustard 1 Teaspoon
Smoked paprika 1/2 Teaspoon
Other ingredients
Salad cream 1 Teaspoon
Salt To Taste
Cucumber 1
Tomato 1
Arugula 1 Bunch (100 gm)
Bread slices 4



Boil eggs in a pan. Once boiled, leave them covered for 15 minutes.

For Dill Mayonnaise

To a food processor, add egg yolks, white wine vinegar, mustard and lemon juice. Put the lid on and mix.

Slowly add the oil. When thick, add oil in a steady stream.

Sesaon to taste with salt, lemon juice and chopped dill. Put the lid on and mix again.

Transfer the mayo to a bowl and refrigerate.

For Egg Salad

Peel the boiled eggs and squinch them with hands.

Add diced onions, dill mayo, mustard, smoked paprika and some salad cream. Stir well.

Season to taste.

Regrigerate the egg salad for one hour.


Drizzle some olive on the bread slices and toast them.

Place argula leaves on the slice, followed by cucumber and tomato slices. Add a dollop of the egg salad. Cover with another slice.


Serve immediately.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 634Calories from Fat 499

 % Daily Value*

Total Fat 56 g86.2%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 479 mg19.96%

Total Carbohydrates 18 g6%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet