The Washington Post

Dill and Pickle Egg Salad Sandwich

Dill and Pickle Egg Salad Sandwich 1.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Aug 21, 2019

Not everyone loves a mayo-based egg salad, so we pulled inspiration from a previously published mustard potato salad recipe based on a Mark Bittman original. The eggs work great in place of the potatoes, with the dill, pickles and rye bread coming together for a very punchy sandwich. We like tucking the salad in between two layers of lettuce to provide a protective barrier between the eggs and the bread.

The recipe scales up easily if you want to make enough egg salad for several days.

Make Ahead: You will have some mustard vinaigrette left over, which is great on salads and can be refrigerated for a few days (whisk briefly if it has separated).


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon brine from a jar of cornichons, gherkins or other small pickles, plus more as needed
  • 1 1/2 teaspoons white or red wine vinegar, plus more as needed
  • 1/2 teaspoon mustard, such as Dijon
  • 1 tablespoon honey, plus more as needed
  • Kosher salt
  • Freshly ground black pepper
  • 2 hard-boiled eggs, diced
  • 3 cornichons, gherkins or other small pickles, finely chopped
  • 2 teaspoons minced fresh dill
  • 2 slices rye bread
  • Handful mixed baby lettuces


Combine the oil, pickle brine, vinegar, mustard and honey in a mini food processor or lidded jar you can shake. Season lightly with salt and pepper. Process, or seal and shake, to form a creamy vinaigrette. This should take a minute or less. Taste and add more brine, vinegar or honey, as needed.

Combine the egg, cornichons and dill in a medium bowl. Add 2 tablespoons of the dressing. Tuck the egg salad into the bread in between two thin layers of lettuce.

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Recipe Source

From Voraciously lead writer Becky Krystal, loosely based on a recipe from "How to Cook Everything," by Mark Bittman (Houghton Mifflin Harcourt, 2008), as posted on

Tested by Becky Krystal.

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Nutritional Facts

Calories per serving: 430

% Daily Values*

Total Fat: 28g 43%

Saturated Fat: 6g 30%

Cholesterol: 430mg 143%

Sodium: 760mg 32%

Total Carbohydrates: 29g 10%

Dietary Fiber: 3g 12%

Sugar: 7g

Protein: 16g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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