One thing’s for certain. In the weeks surrounding Easter, you’ll find egg salad in our fridge, ready to be spread onto a sandwich. Or scooped up by crispy salty barbecue flavored potato chips, a chips and dip appetizer disguised as my main course. It’s true. Egg salad on chips makes the perfect lunch!
I don’t ever remember not liking egg salad sandwiches. Or the somewhat similar deviled eggs. There’s just something about that bright yellow egg yolk mixed with the creamy tang of mayo and mustard that has always pulled me in.
But there is one egg salad sandwich that I don’t like…
A bland one.
I find it so disappointing to bite into an egg salad sandwich, only to taste the egg white drowning in a whole lot of mayo. When you’re not in the comfort of your own kitchen, about all you can do is sprinkle it to death with salt and pepper. And that still makes for a sorry lunch intake.
So I promise you that these Herby Egg Salad Sandwiches (that start with this easy peel hard boiled eggs recipe!) are anything but boring. They’re filled with yolky tastiness, and are not overbearingly gloppy in the mayo category. With a bit of celery, just like Mom does it. And plenty of fresh herbs, as they go so beautifully with eggs. A touch of smoked paprika and cumin add depth and warmth, to round it all out. This salad (or dip!) has alot going for it, that’s for certain.
Herby Egg Salad Sandwiches
Ingredients
- 8 large hard boiled eggs, cooked until yolks are just hard (not loose or jammy)
- ⅓ cup good quality mayonnaise
- 1½ tablespoons prepared yellow mustard (use more if desired)
- 1 teaspoon white vinegar
- ½ teaspoon fine sea salt
- ¼ teaspoon finely ground black pepper
- ¼ cup finely diced celery
- 2 tablespoons minced red onion (use more if desired)
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
Instructions
- Peel the hard boiled eggs, then chop into ¼"-½" pieces.
- In a medium bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper.
- Stir celery and onion into mayonnaise mixture. Then fold in chopped eggs, chives, and dill, just until evenly incorporated.
- Cover and refrigerate for 30 minutes to chill.
- To serve: spread egg salad, about ½"-1" thick, over a slice of your favorite soft bread. Top with another slice of bread and press down gently to snug the sandwich together. Slice the sandwich in half with a serrated bread knife. I also like to eat this as a dip, with thick kettle cooked potato chips!
This is perfect for breakfast. Thanks for sharing :)
Fantastic salad thanks. Made it yesterday and it went down a treat. Only addition I made was some lightly roasted pumpkin seeds sprinkled over the top. My family love these and they’re so good for them.
I normally don’t like egg salad, but this one looks seriously delicious!
I love a good egg salad sandwich as well! :D
I love egg salad and will be making this today! Sounds so yummy!
looks wonderful, ok now I’m officially starving!
Looks and sounds delicious!
Nothing is better than an egg salad sammie. Nothing. Well winning Powerball, maybe. :) Looks delectable!
Brenda! This looks amazing. Now I’m going to be obsessing about egg salad. I love the addition of sunflower seeds. So scrumptious!
I have only begun to love egg salad in the last couple of years but now it is one of my favorite lunches! This version looks perfectly creamy and flavorful and I will be adding it to my lunch menu!
What a beautiful and delicious egg salad! This is definitely going to be made. We dye waaaay too many eggs, and egg salad ideas are much appreciated!! :)
I love all the spices in this! Looks so yummy!
I love the fresh herbs you added, but I’m especially envious of your red tomatoes! :)
Those tomatoes were definitely good ones for this time of year!
I *love* egg salad sandwiches. I look forward to Easter for the egg salad more than anything else!
I’m with you all the way on that one! Coloring Easter eggs…all I can think about is all the great egg salad they will make. :)
I love egg salad sandwiches! Yours certainly takes the recipe up a notch with the flavorful cumin, herbs and celery, etc. Never thought to use it as a chip dip though but now that you mentioned it…great idea!