Classic Egg Salad Sandwich With A Twist
A Lunch Favourite! This satisfying and most delicious egg salad sandwich is easy to throw together with pantry items! Add pickle juice, celery and dill for extra goodness!
Ingredients
- 4 large eggs
- 2 tablespoons Hellmann's mayonnaise
- 1 tablespoon Miracle Whip
- 1-2 tsp. s sweet or dill pickle juice your choice (sweet or salty flavour)
- 1 stalk of celery diced
- 1 tsp. fresh or freeze dried dill
- 2 green onion, diced
- Salt and pepper to taste
- Bread slices of your choice I love using a white butter bread:
- Lettuce leaves optional
- Slice of Swiss Cheese optional
Instructions
- Boil the Eggs:
- Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat and let them simmer for about 10-12 minutes. Remove from heat and transfer the eggs to a bowl of ice water to cool.
- Peel and Mash the Eggs:
- Once the eggs are cool, peel them and then mash the eggs with a potato masher. Add Salt & Pepper.
- Prepare the Egg Salad:
- In a mixing bowl, combine the chopped eggs, Hellmann's mayonnaise, Miracle Whip, and pickle juice, celery, green onion, and fresh dill. Mix well until all ingredients are evenly incorporated.
- Assemble the Sandwiches
- Spread a generous portion of the egg salad mixture onto a slice of bread. If desired, add lettuce leaves and a slice of Swiss cheese for extra freshness. Close the sandwich, cut and serve with a dill pickle on the side.