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Egg Salad Sandwich Filling

egg salad sandwich filling on a bun

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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.

Ingredients

Scale
  • 5 large eggs
  • 2 tablespoons dill relish (or sweet relish)
  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped onion
  • pinch celery seed (optional)
  • Salt (to taste)
  • Pepper (to taste)
  • 4 tablespoons mayonnaise (or as desired to moisten)

Instructions

  1. 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.
  2. 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.