Egg salad sandwich with dill

Time 30 minutes
Yields Serves 4
Egg salad sandwich with dill
(Ricardo DeAratanha / Los Angeles Times)

Chop the eggs. Stir in the onion, celery, mustard, vinegar, mayonnaise and salt. Cover and chill until ready to serve.


Toss together the shredded lettuce and dill.


Divide the egg salad among 4 slices of the bread, spreading it to the corners. Grind black pepper over the egg salad, then place equal amounts of the lettuce-dill mixture on each sandwich. Top with the remaining bread slices. Cut in half and serve.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.