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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How to make Hard Boiled Eggs for Egg Salad

Stove Method: 

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.

Instant Pot Method

To make perfect hard-boiled eggs in the Instant Pot, all you need to do is add water to the fresh eggs. You can use a basket for the Instant Pot or place the eggs directly in the inner pot with 1 cup of water. I prefer to use the basket so the eggs do not burn when sitting on the bottom of the pot.

Set the lid to seal and set the timer for 5 minutes on high pressure.  After the 5 minutes are complete, do a fast release and rinse the eggs in cold water to stop the cooking process. 

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How to Make the Perfect Egg Cubes or Slices

I like to have my egg salad pieces to be uniform.  Especially when we have guests over, it makes the egg salad look extra fancy. But you can cut up the eggs any way you want. I use an egg slicer that makes the perfect small cubes of eggs. I then mix all the ingredients and serve on toast, croissant, or bun. I use the egg slicer every time I make my salad, even if it is just for me. 

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.

Her gardening advice was that if you kept the weeds picked out of the garden until the 4th of July, the rest of the summer would 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. So it was just a simple addition to egg salad that made her recipe special. 

Camping Trips with Aunt Lois and Her Egg Salad

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 stopped for a full meal.

Before 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 an egg salad sandwich. And the egg salad sandwich wouldn’t have been complete without plenty of fresh dill from the garden. 

Aunt Lois grew up in the depression era, and all through my growing-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
• Mayonaise
• Egg Chopper/Slicer
• Mixing Bowl (my favorite that brightens my kitchen)
• Instant Pot

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