The experiment was conducted to determine the effect of us‌ing different levels of dietary sodium chloride on productive performance and egg quality of developed local strain, Bandara. One hundred and sixty hens (22 weeks old) divided into (5 groups x 8 replicates x 4 hens) were used in the experiment. Hens were fed on five experimental diets: a basal diet (without supplemental NaCI) and four basal diets supplemented with sodium chloride at levels of 0.15, 0.25,0.35 and 0.45%. The experiment extended for 12 weeks in 3 intervals, 4 weeks each. Egg production measurements and egg quality parameters were recorded at 4 weeks intervals. The multi- layer struc‌ture of the egg shell was studied using electron — micrography. Main results obtained can be summarized as follows: - Allover the experimental periods, hens fed on the basal diet (without NaCI supplementations) showed deteriorated egg production. - The level of 0.20% Na (basal + supplemental) was sufficient level for maximum egg number, egg mass and the best feed conversion and shell quality. - The level of 0.082% Na revealed maximum egg production and poor shell quality.