Shandell's Egg Salad Sandwich

Shandell is on the Marketing team at StickerGiant


When I was little, my family lived out in the country. My mom would pack some egg salad sandwiches and gather my sisters and I.

I was around 2, maybe 3 years old and was VERY short and everything felt so big! We’d walk down our gravel driveway, cross the street, and into a field. There was a path that led up to our favorite spot. We called it the “witch’s hat”.

At the entrance of the field, at the bottom of the hill, you could look up and see the very top of that hat. The closer we walked, the bigger the hat would get until finally, we arrived to find out it’s just a giant rock! We’d visit the big rock almost every weekend in the summer.


7 eggs

1 ½ cups Miracle Whip

1 tablespoon mustard

Salt and pepper to taste

Bread of choice


Boil the eggs for about 13 minutes. Cool.

Chop eggs into a medium sized bowl.

Mix with the other ingredients until mixed well.

You can add more mustard or Miracle Whip to your liking as well as the salt and pepper.

Spread on some bread and take it to go!



StickerGiant does not claim any ownership of any copyright or trademark protected brands portrayed in images or recipes. Stories and recipes are shared for entertainment purposes only.