Herby Egg Salad Sandwiches
Yield: 4 servings
Creamy egg salad gets a fresh lift from bright green herbs, making this sandwich a simple lunch that tastes anything but ordinary!
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!
Nutrition Information:
Serving: 1 Calories: 408kcal Carbohydrates: 8g Protein: 18g Fat: 34g Saturated Fat: 6g Polyunsaturated Fat: 26g Cholesterol: 380mg Sodium: 403mg Fiber: 3g Sugar: 2g
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.