Egg Salad Sandwiches, Dill and Celery

• 25 min
• Serves 4
• Dale the Dishwasher

"Egg salad, dill, and no apologies. Eat it fast." Dale the Dishwasher

The Goods

Tap each one as you gather it. Changing the servings changes these amounts, not the pan or the times, so keep an eye on it.

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon yellow mustard
• 2 tablespoons sweet pickle relish
• 1/4 cup finely diced celery
• 1/2 teaspoon dried dill
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 8 slices sandwich bread
• 4 lettuce leaves

The Method

1. 01

   Place the eggs in a saucepan and cover with cold water by one inch. Bring to a boil over high heat, then remove from heat, cover, and let stand 10 minutes.

2. 02

   Drain the eggs and run them under cold water or set them in ice water until cool. Peel and chop them into small pieces.

3. 03

   In a medium bowl, stir together the mayonnaise, mustard, relish, celery, dill, salt, and pepper.

4. 04

   Fold the chopped eggs into the dressing until evenly coated.

5. 05

   Spread the egg salad on 4 slices of bread, top each with a lettuce leaf, and close with the remaining bread slices.

6. 06

   Cut in half and serve.

Dale the Dishwasher says: Use one bowl for everything, because I already have enough pans to deal with.

Written with AI help and passed our automatic check. Not test-cooked, so use your head.