You've got to try these Herby Egg Salad Sandwiches! This egg salad recipe can be a filling lunch or a quick dinner.
Ingredients
12large eggs
2T.apple cider vinegar
½c.mayonnaise
2T.prepared mustard
1stalk celeryfinely chopped
1T.finely chopped parsley
1T.finely chopped chives
1T.finely chopped dill
1green onionfinely chopped
¼tsp.garlic powder
¼tsp.smoked paprika
¼tsp.cumin
½tsp.kosher salt
½tsp.sugar
freshly cracked black pepperto taste
bread
optional toppings:
thin slices of fresh tomato
roasted and salted sunflower seeds
Instructions
To hard boil the eggs, place them in a pot and cover with cold water by 1”. Bring to a gentle boil. Then turn off heat, cover, and let sit for 13 minutes. This will give you a nicely set yolk, perfectly yellow.
Prepare an ice bath in a large bowl and then add the cooked eggs to stop them from cooking any further. Let them sit in the ice bath for 3 minutes, and then remove to a towel to dry.
Crack and peel each egg and then slice them in half. Place the yolks in a medium mixing bowl along with the vinegar, mayo, and mustard. Blend well. Chop the egg whites to desired size and add to the yolk mixture, along with all the remaining ingredients. Fold until fully combined.
Test for flavor and adjust if needed. Serve on sliced bread, with thin slices of fresh tomato and a sprinkling of sunflower seeds. I also highly recommend a handful of crispy salty barbecue flavored potato chips alongside!
Notes
* Please note: This recipe is very much a starting block, a list of minimums. I love all the ingredients in this egg salad, but will sometimes increase the mustard. Or the herbs. Or the onion. Or the paprika. You get the point! :)
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.