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Grandma Barb’s Egg Salad Sandwiches

Grandma Barb's Egg Salad Sandwiches for Ultimate Comfort Food

Grandma Barb’s Egg Salad Sandwiches are the perfect nostalgic treat, combining creamy textures and simple flavors for ultimate comfort food.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 4 sandwiches
Course: Snacks
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Salad Filling
  • 6 large Hard-boiled eggs The heart of the dish, providing essential protein and texture.
  • 1/2 cup Dukes Mayonnaise Rich creaminess; Greek yogurt can be a substitute.
  • 1 tablespoon Yellow mustard Adds tanginess; Dijon can be a zesty alternative.
  • 1/2 teaspoon Garlic powder Enhances flavor depth; fresh garlic is another choice.
  • 1/2 teaspoon Onion powder Delivers subtle sweetness; fresh minced onion can be used.
  • 1/4 teaspoon Smoked paprika Brings mild smokiness; sweet paprika works well too.
  • 1/2 teaspoon Celery seed Provides crunch and flavor; fresh diced celery adds texture.
  • 1 teaspoon Granulated sugar Balances flavors, optional.
  • 1 teaspoon Dried parsley Fresh herbs boost brightness when available.
  • 1 teaspoon Dried dill weed Fresh herbs boost brightness when available.
  • to taste Salt Adjust to taste.
  • to taste Coarse black pepper Adjust to taste.
  • 1/4 cup Dill relish Offers extra tang; chopped pickles can substitute.
  • 1/4 cup Sweet relish Offers tang and sweetness.
  • 1 tablespoon Minced fresh dill A fresh flavor kick; omit if fresh herbs aren’t available.
  • 1 tablespoon Minced fresh parsley A fresh flavor kick; omit if fresh herbs aren’t available.
For Serving
  • 8 slices Soft white sandwich bread The base for the sandwich; other breads work too.

Equipment

  • pot
  • Mixing Bowl
  • Fork
  • Spatula
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Place a pot of water on the stove and bring it to a gentle boil. Carefully add the eggs, ensuring they are submerged. Boil for 9-12 minutes, then transfer eggs to an ice bath for about 5 minutes to cool.
  2. Peel the cooled eggs, slice them in half, and scoop out yolks into a mixing bowl while placing whites in a separate bowl.
  3. Mash the egg yolks until smooth and mix in Dukes Mayonnaise and yellow mustard until creamy.
  4. Stir in garlic powder, onion powder, smoked paprika, celery seed, granulated sugar, dried parsley, and dried dill weed. Mix well.
  5. Fold in dill relish, sweet relish, minced fresh dill, and minced fresh parsley into the yolk mixture.
  6. Chop the egg whites and gently fold them into the yolk mixture.
  7. Cover the mixture and refrigerate for at least 30 minutes.
  8. Spread the egg salad filling between two slices of soft white sandwich bread. Optionally add lettuce or sliced tomatoes.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 5gCholesterol: 200mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Allowing the egg salad to chill enhances the flavors. Store leftovers in an airtight container for up to 3 days.

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