Description
A creamy and comforting Egg Salad Sandwich, perfect for autumn picnics and lunches.
Ingredients
- 6 hard-boiled eggs
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon green onions, sliced
- Salt and pepper to taste
- 8 slices of your favorite bread (whole grain, sourdough, or gluten-free)
- Lettuce leaves for crunch
- Optional: a sprinkle of paprika for garnish
Instructions
- Boil the eggs: Place eggs in a saucepan and cover them with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Cool the eggs in ice water for 5 minutes, then peel.
- Chop the eggs: Slice the hard-boiled eggs into quarters and place them in a bowl. Using a fork, mash the eggs to your desired consistency.
- Mix the ingredients: In a separate bowl, combine mayonnaise, Dijon mustard, chopped dill, and green onions. Stir until well blended.
- Combine: Pour the mayonnaise mixture over the mashed eggs. Gently fold until the eggs are evenly coated. Season with salt and pepper to taste.
- Assemble the sandwich: Lay out four slices of bread. Place a generous scoop of the egg salad on top of each slice, add lettuce leaves for that satisfying crunch, and finally, cover with the remaining bread slices.
- Garnish and serve: If desired, sprinkle a little paprika on top for an added burst of flavor and color. Cut the sandwiches in half, serve them on a pretty plate, and enjoy with friends and family!
Notes
For perfectly hard-boiled eggs, add a tablespoon of vinegar to the boiling water. Adjust creaminess by substituting some mayonnaise with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Boiling and Mixing
- Cuisine: American