Egg Salad Sandwich
Once you boil your eggs, this classic sandwich practically makes itself.
Recipe type: Appetizer
  • 9 large eggs
  • ¼ c. mayonnaise, plus more for serving
  • 2 tbsp. Dijon mustard, plus more for serving
  • 1 tbsp. lemon juice
  • 2 tsp. chopped fresh dill
  • Pinch of cayenne pepper
  • Kosher salt
  • Freshly ground black pepper
  • 8 slices sandwich bread
  • 8 slices Bibb lettuce
  1. Bring a medium pot of water to a boil. Gently lower in eggs one at a time and reduce to a simmer. Cook 10 minutes, then submerge in ice water. Peel eggs, then chop and add to a large bowl.
  2. Add mayonnaise, mustard, lemon juice, dill, and cayenne and season with salt and pepper. Mash and stir until completely combined.
  3. Serve egg salad on toasted bread on top of Bibb leaves with mustard and mayo.
Recipe by 5* trending recipes with videos at