Classic Kosher Egg Salad Sandwich Recipe

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There’s something wonderfully satisfying about a really good egg salad sandwich. I’ve been making this version for years, tweaking it bit by bit until I landed on what I think is the perfect balance. It’s creamy but not too mayo-heavy, with enough texture to make each bite interesting.

The key to exceptional egg salad starts with properly cooked eggs. I know everyone has their method, but I swear by the cold water start technique. Place your eggs in a pot, cover with cold water by about an inch, then bring to a rolling boil. Once it’s bubbling away, remove from heat, cover, and let sit for exactly 12 minutes. Then straight into an ice bath. This method gives you eggs with bright yellow yolks and no green ring around the edges.

Perfect Hard-Boiled Eggs Every Time

What sets this egg salad apart is the combination of textures and the subtle flavor additions. I use a mix of finely chopped and roughly mashed eggs, which gives you creamy bits alongside chunks you can actually bite into. The addition of fresh dill and a tiny bit of yellow mustard brightens everything up without overpowering the eggs. And here’s my secret weapon: a splash of pickle juice instead of just relying on chopped pickles for tang.

What Makes This Egg Salad Special

This sandwich works beautifully for lunch, brunch, or even a light dinner. I love it on toasted challah or rye bread, but it’s equally good on plain white bread or tucked into a pita. Pack it for picnics, serve it at baby showers, or just make it when you need something comforting and familiar. It pairs nicely with crispy potato chips, fresh fruit, or a simple green salad.

Classic Kosher Egg Salad Sandwich Recipe - Jewish American recipe
There's something wonderfully satisfying about a really good egg salad sandwich. I've been making this version for years, tweaking it bit by bit until I landed on what I think is the perfect balance. It's creamy but not too mayo-heavy, with enough texture to make each bite interesting. The key to exceptional egg salad starts with properly cooked eggs. I know everyone has their method, but I swear by the cold water start technique. Place your eggs in a pot, cover with cold water by about an inch, then bring to a rolling boil. Once it's bubbling away, remove from heat, cover, and let sit for exactly 12 minutes. Then straight into an ice bath. This method gives you eggs with bright yellow yolks and no green ring around the edges. What sets this egg salad apart is the combination of textures and the subtle flavor additions. I use a mix of finely chopped and roughly mashed eggs, which gives you creamy bits alongside chunks you can actually bite into. The addition of fresh dill and a tiny bit of yellow mustard brightens everything up without overpowering the eggs. And here's my secret weapon: a splash of pickle juice instead of just relying on chopped pickles for tang. This sandwich works beautifully for lunch, brunch, or even a light dinner. I love it on toasted challah or rye bread, but it's equally good on plain white bread or tucked into a pita. Pack it for picnics, serve it at baby showers, or just make it when you need something comforting and familiar. It pairs nicely with crispy potato chips, fresh fruit, or a simple green salad.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 sandwiches
Course: Brunch, Lunch
Cuisine: American, Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/3 cup mayonnaise use kosher certified brand
  • 1 tablespoon yellow mustard
  • 1 tablespoon pickle juice from kosher dill pickles
  • 2 tablespoons fresh dill finely chopped
  • 2 stalks celery finely diced
  • 1/4 medium red onion finely diced
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 8 slices bread challah, rye, or your preference
  • 4 leaves lettuce optional, for serving

Method
 

  1. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat.
  2. Once boiling, immediately remove from heat, cover the pot, and let stand for exactly 12 minutes.
  3. Meanwhile, prepare a large bowl of ice water. After 12 minutes, transfer eggs to the ice bath using a slotted spoon. Let cool completely, about 10 minutes.
  4. Peel the eggs under cool running water, starting from the larger end. Pat dry with paper towels.
  5. Place 6 eggs in a large bowl and mash with a fork, leaving some chunky pieces. Finely chop the remaining 2 eggs and add to the bowl.
  6. Add mayonnaise, mustard, and pickle juice to the eggs. Mix gently to combine.
  7. Fold in the chopped dill, celery, and red onion. Season with salt and pepper, then taste and adjust seasoning as needed.
  8. Cover and refrigerate for at least 30 minutes to let flavors meld, or up to 2 days.
  9. To serve, divide egg salad among 4 slices of bread, top with lettuce if using, and close with remaining bread slices. Cut diagonally and serve immediately.

Notes

The egg salad can be made up to 2 days ahead and stored covered in the refrigerator. For best texture, don't add the celery until the day you plan to serve it. If you prefer a creamier consistency, add an extra tablespoon of mayonnaise. The pickle juice adds a subtle tang, but you can substitute with a splash of white vinegar if preferred.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 25g 32%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 375mg 125%
Sodium 650mg 28%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 16g 32%
*Percent Daily Values are based on a 2,000 calorie diet.
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