Egg salad is always a favorite, whether served on salad greens or as a filling for sandwiches. It’s a popular filling for bite-sized sandwiches or puffs. Or chop if finely and serve egg salad as a spread for baked crostini rounds. The egg salad is low carb and keto-friendly when served on lettuce leaves.
Feel free to add some extra color and flavor to the salad with green onion tops or chives, or add some finely chopped red bell pepper. Roasted red pepper would make a tasty addition as well. I love this egg salad with the dill relish, but sweet pickle relish works as well. If you have onion haters, omit the onion or offer some chopped onion on the side.
When assembling sandwiches, line the bread with lettuce leaves; this helps keep the salad from making the bread soggy. Add sliced tomatoes to sandwiches along with cooked bacon strips if you like.
PrintEgg Salad Sandwich Filling
This egg salad recipe makes a delicious filling for sandwiches or lettuce leaves. Or serve it on mini buns or biscuits for wonderful bite-size party sandwiches.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Sandwiches, Eggs, Hard Boiled Eggs, Lunch
Ingredients
- 5 large eggs
- 2 tablespoons dill relish (or sweet relishr)
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped onion
- Optional: pinch celery seed
- Salt (to taste)
- Pepper (to taste)
- 4 tablespoons mayonnaise (or as desired to moisten)
Instructions
- Place the eggs in a medium saucepan and cover with water. Cover the pan and bring to a boil over high heat. Remove the pan from the heat—do not lift the lid—and let stand for 18 minutes. Fill the pan with cold water to cool the eggs quickly; peel and transfer them to a medium bowl.
- Chop the eggs and mix with the relish, celery, and onion. Add the mayonnaise; start with 3 tablespoons and then add more until the desired consistency is reached. Add celery seed, if using, along with salt and pepper, to taste.