Egg Salad Sandwich

Discover the perfect way to elevate your lunch with these delightful egg salad sandwiches! With just a few simple ingredients like hard-boiled eggs, creamy mayonnaise, zesty Dijon mustard, and fresh herbs, you can whip up a flavorful filling in no time. Serve it on whole grain bread with optional lettuce and tomato for a satisfying meal. Great for picnics or quick lunches, this recipe is both easy and delicious. Enjoy a taste of freshness today!

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Ingredients

6 large eggs

1/4 cup mayonnaise

2 teaspoons Dijon mustard

1 tablespoon fresh dill, chopped

1 tablespoon fresh chives, chopped

Salt and pepper to taste

1/4 cup celery, finely chopped

1/4 cup red onion, finely chopped

4 slices of whole grain bread

Lettuce leaves (optional for serving)

Tomato slices (optional for serving)

Instructions

Boil the Eggs: Place the eggs in a saucepan covered with cold water. Bring to a boil, then cover and remove from heat. Let the eggs sit for 12-14 minutes.

Cool the Eggs: Once cooked, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This makes peeling easier.

Prepare Egg Mixture: Peel the cooled eggs and chop them into small pieces. In a mixing bowl, add the chopped eggs, mayonnaise, Dijon mustard, dill, chives, celery, red onion, and season with salt and pepper.

Mix Well: Stir gently to combine all the ingredients until well mixed. Adjust seasoning if necessary.

Assemble the Sandwich: Toast the bread slices lightly, if desired. Spread a generous helping of the egg salad mixture onto two slices of bread. Top with lettuce and tomato if using.

Complete and Serve: Place the remaining slices of bread on top to form sandwiches. Cut in halves or quarters and serve immediately.

Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 2 sandwiches