Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project.
Recipe 21 of 457 is Egg Salad Sandwiches — and it was everything I didn’t know I was craving.

Sometimes what you need isn’t fancy. It’s familiar. Creamy. Tangy.
Comfort between two slices of soft bread.

Joanna’s egg salad hits every note: mayo for richness, a little mustard for depth, dill pickles for bite, and a generous shake of salt and pepper. It’s soft and silky with just enough texture. I tucked it into squishy white bread and stood barefoot in the kitchen, music turned up just a little too loud, smiling between bites. This sandwich tastes like summer lunch at your grandma’s table. Like a hug and a deep breath and a full heart.

A Note from My Kitchen:

  • Best served cold from the fridge, but also delicious eaten right over the sink.

Verdict: ⭐⭐⭐⭐⭐ Make this now
A forever favorite. Instant classic. Feels like something Joanna would bring to your porch in a casserole dish, just because.


Make it when the world feels a little too loud or a little too much. Let it remind you: simple things are sacred too.

436 recipes to go
Gracefully yours,

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