Egg Salad Sandwiches


5 or 6 hard-boiled eggs, peeled and cooled (makes 4 sandwiches)

1 stalk celery, minced

3 Tbsp chopped green onion (about 2)

1 Tbsp sweet pickle, chopped, plus 1 tsp pickle juice

2 tsp chopped fresh dill (or ¼ tsp dried)

Optional: 2 tsp chopped parsley

Optional: 1 Tbsp capers

¼ cup mayonnaise

½ tsp salt

½ tsp pepper

Toasted bread and lettuce for sandwiches


Chop eggs. (I cut mine in half, then fourths and chop into small bits, just don’t mash them.)

Add chopped eggs to a mixing bowl and add celery, green onion, pickles and juice, dill, parsley, and capers.

Gently stir in mayonnaise and salt and pepper.

Taste for seasonings.

*Keeps 3 days in the refrigerator. 

© Deer One Publishing 2021