Egg Salad Sandwich

by on May 26, 2013 » Add the first comment.
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  • 6 eggs (chopped)
  • 1/4 CU Miracle Whip (or mayonnaise)
  • 1 tsp fresh dill (chopped)
  • 1 tsp onion (minced and rinsed) or chive
  • 1 TBL Dijon whole grain mustard
  • 1 dash of Tabasco
  • 1 piece chopped bacon
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp white vinegar


  1. Stir together all ingredients
  2. Chill for 1 hour to allow flavors to mix
  3. Serve on bread, toast or a toasted croissant
  4. Top with avocado, lettuce and tomato
  5. Salt and serve

Try this with a thin slice of smoked salmon and serve on a Brioche bun.

Eggs should be at least 1 week old.  Put into pan and cover with cold water.  Add 1/2 C salt and bring to a boil.  Agitate a few times gently as they cook (to center the yolk).  When the water comes to a full boil, cover and remove from burner and let rest (covered) for 10 minutes.  Remove eggs to an ice bath.  Peel under slowly running water.

Find more like this: Sandwiches and Burgers

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