Egg Salad Sandwiches


  • 8hard-cooked eggs, diced
  • 1 cup mayonnaise
  • ¼ cup dried onion flakes
  • ½ teaspoon salt
  • 1 teaspoon mustard powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 teaspoon dill weed
  • 8 slices white bread
  • Directions

  • Step 1

    In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.


  • Note

    If using promptly, begin by placing onion flakes in a small bowl and adding 1/4 cup hot water. Let sit 10 minutes, or until soft. Drain and discard the water, then add the rest of the ingredients to the onion, blending well.

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