Lunch was amazing thanks to what my mom made, so I had to snag the recipe.

Egg salad sandwiches have been a staple in Midwestern kitchens for generations, a simple yet satisfying dish that brings back memories of family picnics and summer lunches on the porch. This recipe is a nod to those cherished times, combining the creamy richness of eggs with a delightful crunch that makes each bite a little piece of heaven. It’s a dish that speaks to the heart, perfect for a quick lunch or a light dinner, and one that reminds us of the comfort and warmth of home.
This egg salad sandwich pairs beautifully with a side of crisp dill pickles and a handful of kettle-cooked potato chips for that extra crunch. A fresh garden salad with a tangy vinaigrette can add a refreshing contrast, while a glass of iced tea or lemonade completes the meal, making it perfect for a sunny afternoon.

Best Ever Egg Salad Sandwich
Servings: 4

Ingredients
6 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh dill, chopped
1/4 cup celery, finely chopped
1/4 cup green onions, finely chopped
Salt and pepper to taste
8 slices of whole grain bread
4 leaves of lettuce
2 tablespoons butter, softened
Directions

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