Herby Egg Salad Sandwiches

close-up photo of a stack of egg salad sandwiches

5 Stars (2 Reviews)

Yield: 4 servings

prep time: 15

total time: 15

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.

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