I have long loved Dill Egg Salad Sandwiches since my trip to Florida with Aunt Lois, Uncle Louis, and my best girlfriend Linda when Linda and I were 16 years old. My Aunt used this surprising trick for a vintage egg salad sandwich that began my love for dill egg salad.
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I like to hard boil the eggs by placing them in a pot of cold water bringing the eggs and water to a boil. When the water is at a rolling boil, I turn off the fire and set a timer for 11 minutes. This makes the perfect hard-boiled egg for egg salad.
I have an egg slicer that makes the perfect small cubes of eggs. I then mix all the ingredients and served on toast, croissant, or bun.
Aunt Lois Epps:
My mother, Christene Landfear Kirchner’s sister Aunt Lois was an avid gardener. I remember her home in Ashtabula Ohio where she had two large rectangular gardens that were longer than our driveway at home about 125 feet long. When I would visit my Aunt, or stay with her for a week in the summer, we would take long walks out to the garden every day. She was a meticulously tidy gardener, with beautiful rows and weedless beds. I was always astonished at how beautiful her gardens looked. She would tell me that if you kept the weeds picked out of the garden until the 4th of July the rest of the summer will be mostly weed free. I try to remember this rule as I try to keep our small gardens weed free. I’m still amazed at how she was able to keep so many gardens full of bountiful harvest and organized so beautifully. Aunt Lois always had plenty of herbs in her garden and she loved dill.
When I was 16, I went with Aunt Lois and Linda in a camper on a road trip to Florida for 5 weeks. This trip was in 1975 when there were very few fast food restaurants and local restaurants would delay the trip if you stop for a full meal. Prior to our departure, Aunt Lois would clean the camper from top to bottom, stock the cupboards with sheets and towels and all the necessities, and have the camper full of food to make homemade meals on the go. One of her standbys was egg salad sandwich. And egg salad sandwich wouldn’t have been complete without plenty of dill, and only fresh dill. Aunt Lois grew up in the depression era and all through my going up years everything that Aunt Lois did was homemade or homegrown. Of course, the dill was fresh from her garden. Because of these trips and her homemade egg salad, egg salad just isn’t right to me unless it includes dill.
Supplies you will need:
- Hard Boiled Eggs
- Fresh Dill
- Egg Chopper/Slicer
- Mixing Bowl (my favorite that brightens my kitchen)
- 4 Hard Boiled Eggs
- 1 TLB Fresh Dill (or 1/4 dried)
- 1/2 to 2/3 cup Mayonnaise
- 1/4 tsp Dry Mustard
- Salt and Pepper
- I like to hard boil the eggs by placing them in a pot of cold water bringing the eggs and water to a boil. When the water is at a rolling boil, I turn off the fire and set a timer for 11 minutes.
- While the eggs are cooking pick and chop the dill.
- Using a egg chopper, peel and chop the cooked eggs and add all of the remaining ingredients.