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Herbed Egg Salad Sandwich

Main Course, Party Food, Salad, Sandwich
The perfect bite of creamy egg salad in a flavorful pretzel bun.
Course Main Course, Party Food, Salad, Sandwich
Cuisine American
Keyword egg salad, party food, pretzel
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings 6 sandwiches
Author Lena Gladstone


  • 6 mini pretzel buns
  • 6 large eggs, hardboiled, peeled and grated
  • 1/3 cup mayo, I use my homemade version, its the best
  • 2 tbsp fresh terragon, finely chopped
  • 2 tbsp red onion, super finely chopped
  • 1 tbsp dijon mustard
  • salt to taste
  • 6 cornichorns or mini pickles, optional to add on toothpick


  • Boil eggs, use my Instant Pot cooking option or to get the perfect boiled egg: Start with boiling water, drop eggs into water, bring back to boil, set timer for 10 minutes. Remove eggs and immediately put eggs into cold water (x2 times) and refrigerate. Peels perfectly.
  • Using the large grater, grate the eggs into a large mixing bowl.
  • In the bowl with eggs, add in dijon mustard, mayo (try my homemade Whole30 mayo), chopped herbs and mix well until combined. Taste for salt and add accordingly. 
  • Cut pretzel buns in hard horizontal, toast lightly. Spread a bit of dijon mustard on one side. Add in a dollop of egg salad and close with the top of the bun. Stick a toothpick through the middle. I add a cornichorn, to the top of my toothpicks for added pop of color and it goes well with the salad. Enjoy!


Make egg salad ahead of time to save time before party.
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