Egg Salad Sandwich

by Phoebe Green
Egg salad sandwich

I’ve made various versions of egg salad sandwich over the years and never measure anything. I go by how it tastes, but I wrote everything down recently when I made it for lunch. However, feel free to adjust the amounts below to your taste.

I prefer my egg salad to be a little chunkier and not too creamy. The dill pickle adds the right amount of crunch and zing to my sandwiches. Sometimes I save the pickle juice and add a little bit of that if I don’t have any pickles. The squeeze of fresh lemon juice pulls everything together. I prefer to make this a couple of hours before eating it to chill in the refrigerator, and the flavours can blend together.

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