Dill With It Egg Salad Sandwich Recipe
Toasted White Bread, Egg Salad, Dill Pickles, Dill Pickle Mustard, & Spinach
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Ingredients
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Egg Salad
Pickle Mustard (if making fresh)
Sandwich Assembly
Method
Egg Salad
Cook eggs
Place 6 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let stand for 10 minutes for fully set yolks. Transfer eggs to an ice bath and cool for 5–10 minutes.
Mix dressing
In a mixing bowl combine 1/2 cup mayonnaise, 2 tablespoons dill pickle mustard (or prepared mustard mixture), 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika if using. Whisk until smooth.
Combine salad
Add chopped eggs, 1 finely diced medium dill pickle, 1 tablespoon chopped fresh dill, and 2 teaspoons finely minced red onion to the dressing. Fold gently to coat evenly. Taste and adjust seasoning — add a little more salt, pepper, or pickle juice if you want tangier flavor.
Chill (optional)
Cover and refrigerate the egg salad for at least 15 minutes to let flavors meld, or use immediately if short on time.
Pickle Mustard (if making fresh)
If you don’t have a commercial dill pickle mustard, stir together 1 tablespoon yellow mustard, 1 teaspoon pickle juice, and 1 teaspoon finely chopped dill pickle until combined. Use this mixture in place of the 2 tablespoons dill pickle mustard called for in the egg salad.
Sandwich Assembly & Toasting
Prepare bread
Butter one side of each of the 8 slices of white bread lightly (about 1/4 teaspoon per slice).
Toast bread
Heat a large skillet or griddle over medium heat. Place bread, butter-side down, on the skillet and toast until golden brown, 1–2 minutes per side. Alternatively, use a toaster oven or skillet to achieve even toasting.
Assemble sandwiches
Place 4 toasted bread slices butter-side down. Divide the egg salad into 4 equal portions and spread each portion evenly over the 4 slices (about 1/4 of the salad per sandwich). On top of the egg salad, layer a handful (about 1/2 cup) of fresh spinach leaves and 1–2 dill pickle slices if using.
Finish
Top with the remaining 4 toasted bread slices, butter-side up. Press gently, slice each sandwich diagonally if desired, and serve immediately. Leftovers can be refrigerated in an airtight container for up to 2 days.