Egg Salad Sandwiches

"Mrs. Peterson, a lady from church, made the best egg salad sandwiches and she'd never really tell you what she put in them. This was my first attempt to duplicate her recipe. Her family thought she added butter when mixing."
photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by A Marsteller photo by A Marsteller
photo by A Marsteller photo by A Marsteller
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:


  • 6 eggs, hard cooked, cooled and diced
  • 14 cup butter, melted
  • 12 cup Miracle Whip
  • 14 teaspoon salt
  • 14 teaspoon Lawry's Seasoned Salt
  • 18 teaspoon garlic salt
  • 18 teaspoon celery salt
  • 14 teaspoon dill weed
  • 16 slices bread
  • Other ingredients

  • 2 tablespoons onions, chopped
  • 12 cup celery, chopped
  • 14 cup pickle relish
  • 12 cup green olives


  • Mix together the eggs, butter, miracle whip and seasonings.
  • Refrigerate until your ready to make your sandwiches.
  • Spread on one bread slice then top with another piece of bread.
  • If you'd like here are a few other ingredients you could add.
  • Mrs. Peterson could have added the onions and celery, I don't remember.
  • I know she did not use the relish or olives.
  • But I thought they may offer a different taste, as I saw them in another recipe.

Questions & Replies

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  1. I never had Mrs Peterson's sandwiches but these were pretty good. I used Hellman's Light & added onions - didn't have any celery but I'll try that next time. I would never have thought to add butter - thanks for posting this.
  2. Very good egg salad. I had never heard of adding butter to the egg! I found the addition of melted butter really helped to hold the egg salad mixture together once it was chilled and therefore they were less "messy" than most egg salad sandwiches. The butter also adds a nice rich flavour. I added a few chopped onions, a tiny bit of Dijon mustard and also used Hellman's mayonnaise.
  3. We thought this was good. I didn't add any of the "other ingredients", but did add a squirt of Kraft horseradish sauce and yellow mustard, which is something that I always put in egg salad.
  4. This is the most delicious egg salad I have ever tasted and will now be my standard recipe. I wanted to use up a bunch of Easter eggs I had lying around, so I thought I would give this new recipe a try and I am so glad I did. I did leave out dill weed and celery salt as I had neither in the house and I also did not add any of the optional ingredients. I used garlic powder, not garlic salt, and just adjusted the regular salt measurement accordingly. I think the flavors of the seasoned salt, the garlic, and most especially the melted butter really made for a superior flavor.
  5. Great sandwiches! A note if you are reducing the does not reliably reduce the measurements of the seasonings so you might get a very salty result! I used garlic powder rather than garlic salt and also reduced the amount of salt a bit, but had not noticed that the amounts were not reduced before I made the recipe so mine was still a tad salty.


  1. Glad I used a recipe this time because its totally worth it! I tasted the sauce before i added the eggs and it was pretty powerful but once you add everything together it tastes perfectly seasoned! I added celery, and celery seed instead of celery salt and it turned out perfect.
  2. I give this 4 stars only because it was way too salty and I only put a tiny bit of the seasoning salt and celery salt in the recipe. I did not add the regular salt and I used garlic powder in place of the garlic salt so I am sure it would be way over the top salty for us if I had used all the salt. Next time I am going to use unsalted butter, celery seed, garlic powder, seasoning salt and the rest of the seasoning ingredients. I did not add the "other" ingredients either. This is probably one of the best egg salad recipes I've ever made. Thank you for sharing!!
  3. Tonight I actually made this egg salad, but halved the recipe, and omitted most of the salt, except for the celery salt, plus I used garlic powder in place of the garlic salt, I added a bit more dill, and I also added about 1/4-1/2 teaspoon of diced red onion. I served it between toasted oat bran bread, and boy did it taste good! The egg salad also tastes great served on Keebler Town House Crackers. I'm glad I boiled up a dozen eggs this evening, as I look forward to making this again tomorrow. Thank you Charlotte for sharing this recipe!
  4. I made this with light mayo instead of Miracle Whip, and cut way back on the salt. I used the seasoned salt, did not add the regular salt and used garlic powder and celery seed instead of garlic salt and celery salt. Even with all those reductions, it was still a hair too salty for me. I did not add the butter, but did add a splash of red wine vinegar as suggested by another reviewer. I was planning to add relish, but I forgot. Next time!
  5. Made this for dinner tonight. My boyfriend loves egg salad sandwiches! I follow the advice of many other reviewers and left out most of the salt. I used mayonnaise instead of miracle whip based on preference. used garlic powder instead of salt, and left out the celery salt. I did add the dill relish and a tsp of honey dijon :) It was very yummy, but I am not sure what the butter did, it was still very moist and messy! I may reduce the amount of mayo next time. Will try again, maybe with different variations.



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