1/2 cup mayonnaise
1 tsp Dijon mustard
1 tsp dill weed
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp paprika
Salt and pepper, to taste
Boil the eggs for 9-12 minutes, then cool and peel them.
Chop the eggs and place them in a mixing bowl.
Add mayonnaise, Dijon mustard, dill weed, onion powder, garlic powder, paprika, salt, and pepper. Mix thoroughly.
Spread the egg salad on slices of bread to assemble the sandwiches. Feel free to add lettuce or other desired toppings.
Whether you’re whipping up a quick lunch or catering to a group, this Egg Salad Sandwich recipe is a guaranteed crowd-pleaser. Its effortless preparation, adaptability, and enduring appeal make it an ideal choice for any occasion. Dive into this classic and savory delight and enjoy every bite!