Egg Salad Sandwiches


This was the first recipe that I ever tried for egg salad and Scott loved it. I’d planned to add relish to it because my mom always used it but I didn’t have any. When I told Scott he was happy because he likes it without relish anyway! So, this was a good recipe for him. He’s been asking me to make it again for a while now… I finally got around to it! When I remember, I also add a few sprinkles of Old Bay seasoning in the salad and/or Paprika over the top.

Egg Salad Sandwiches


  • 8 hard-cooked eggs, diced
  • 1 cup mayonnaise
  • 1/4 cup dried onion flakes (I use about an 1/8 of a cup)
  • 1/2 teaspoon salt
  • 1 teaspoon mustard powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon dill weed
  • 8 slices white bread


In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.


If using promptly, begin by placing onion flakes in a small bowl and adding 1/4 cup hot water. Let sit 10 minutes, or until soft. Drain and discard the water, then add the rest of the ingredients to the onion, blending well.

From:, submitted by Sara Slade

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