clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
egg salad recipe on a sandwich cut in half

This Egg Salad Recipe Has a Secret Ingredients

  • Author: Joy the Baker
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: Serves 4
  • Category: lunch, sandwich


Lately, this is my favorite egg salad sandwich recipe. Creamy and crunchy from celery and chopped red onion. Amped up with Duke’s mayo and a few big spoonfuls of cottage cheese!


  • 8 hard-boiled eggs
  • 1/4 cup Duke’s mayonnaise
  • 3 tablespoons cottage cheese
  • 2 teaspoons Dijon mustard
  • 2 tablespoons very finely chopped red onion
  • 1/4 cup finely chopped celery
  • 1 tablespoon chopped fresh dill
  • Salt and pepper to taste
  • 8 slices of bread (I like white bread or a country loaf)
  • Bibb lettuce leaves (optional)


  1. Peel and crumble the hard-boiled eggs in a mixing bowl.
  2. Add mayonnaise, cottage cheese, Dijon mustard, red onion, celery, and chopped dill (if using) to the bowl. Mix everything together until well combined. Season with salt and pepper to taste.
  3. Lay out the bread slices and evenly spread the egg salad mixture onto 4 slices. If desired, you can layer lettuce leaves and tomato slices on the bread before adding the egg salad.
  4. Place the remaining 4 slices of bread on top of the egg salad to complete the sandwiches.
  5. Trim the crusts from the sandwiches and cut them diagonally into halves for a more appealing presentation, if desired.
  6. Serve the egg salad sandwiches immediately, or you can wrap them tightly in wax paper and refrigerate until ready to serve.

Keywords: duke's mayo, egg salad, sandwich recipe, sandwich series, cottage cheese