Crunchy Egg Salad Sandwiches

Tangy egg salad layered with potato chips and butter lettuce on Country White bread.


  • 1/3 C. Mayonnaise
  • 2 Tbsp Yellow Mustard
  • 2 tsp. Dill Pickle Brine
  • Kosher Salt and Black Pepper, to taste
  • 6 hard-boiled Eggs, peeled and coarsely chopped
  • 1 tsp. Fresh Dill, finely chopped
  • Salt and Pepper, to taste
  • Butter Lettuce
  • Regular or Salt and Vinegar Flavored Potato Chips
  • 8 Slices Canyon Bakehouse Country White Bread


  1. In a mixing bowl, whisk together the mayo, mustard, pickle brine and chopped dill. Season with kosher salt and black pepper, to taste.
  2. Place the chopped hard-boiled eggs in the mixing bowl and toss with the dressing.
  3. For each of four sandwiches, spread one slice of bread with egg salad. Layer with butter lettuce and potato chips before placing the sandwich tops.


Difficulty: Easy

Prep: 20 min

Cook: 0 min

Servings: 4