Creamy, tangy, and packed with flavor, this classic egg salad sandwich is a quick and satisfying meal perfect for lunch or a light dinner. With a combination of hard-boiled eggs, mayonnaise, and fresh herbs, it’s a timeless favorite that can be enjoyed on your choice of bread.
Ingredients:
- 6 Pickled Eggs (Find my recipe HERE) or use 6 large eggs
- 1/4 cup mayonnaise (adjust to taste)
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon fresh chives or green onions, finely chopped
- 1 tablespoon fresh dill or parsley, finely chopped (optional)
- Salt and pepper to taste
- Lettuce leaves (optional, for serving)
- Bread of your choice (whole grain, white, or a baguette)
Instructions:
- If not using my Pickled Egg recipe, place fresh the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let the eggs sit for 10-12 minutes. After the eggs have finished cooking, transfer them to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard (if using), chives, dill or parsley (if using), salt, and pepper. Mix gently until well combined and adjust seasoning to taste.
- Spread a generous amount of egg salad on a slice of bread. Top with lettuce leaves if desired, and place another slice of bread on top to create a sandwich. Cut in half for easy eating.
** Enjoy your egg salad sandwich immediately or refrigerate the egg salad in an airtight container for up to 3 days.
Aprile's Kitchen 