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A creamy, balanced egg salad sandwich made with perfectly cooked eggs, fresh herbs, and a tangy dressing.
Print Recipe
Course: Lunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large eggs
  • 0.25 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard (optional)
  • 1 teaspoon lemon juice or apple cider vinegar
  • 1 tablespoon chives or green onions, finely chopped
  • 1 tablespoon fresh dill or parsley, chopped
  • 2 tablespoons celery or pickles, finely diced (optional)
  • salt, to taste
  • black pepper, to taste
  • 4 slices bread
  • lettuce or sliced cucumber (optional)

Equipment

  • saucepan
  • mixing bowl

Method
 

  1. Boil eggs until just set, then cool in an ice bath, peel, and chop.
  2. Mix eggs with mayonnaise, mustards, lemon juice, herbs, and seasonings.
  3. Toast bread lightly if desired.
  4. Spread egg salad on bread, add lettuce or cucumber if using, and assemble sandwich.

Nutrition

Calories: 420kcalCarbohydrates: 26gProtein: 18gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 385mgSodium: 620mgPotassium: 260mgFiber: 3gSugar: 4gVitamin A: 780IUVitamin C: 6mgCalcium: 120mgIron: 2.4mg

Notes

Chill the egg salad before assembling for best texture and flavor.

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