Description
A classic and flavorful egg salad sandwich recipe featuring a creamy, tangy sauce with fresh herbs, perfectly paired with toasted or plain bread and crisp lettuce. Quick to prepare and ideal for a satisfying lunch or picnic.
Ingredients
Sauce Ingredients
- 1 Cup Hellman’s Mayonnaise
- 1 Tablespoon Dijon Mustard (or yellow)
- 1-2 Tablespoons Stoneground Mustard
- ¼ teaspoon White Vinegar (or lemon juice)
- 2 Tablespoons Chives (minced fine)
- 2 teaspoons Fresh Parsley (chopped)
- 1 teaspoon Fresh Dill Weed (chopped or 1/2 teaspoon dried)
- ½ teaspoon Kosher Salt
- Pepper (fresh ground to taste)
Main Ingredients
- 8-10 Hard Boiled Eggs (chopped)
- 7 Grain Bread (pumpernickel, white, etc., all work)
- Green Leaf Lettuce
Instructions
- Prepare Sauce: In a small bowl, combine all ingredients for the sauce including mayonnaise, mustards, vinegar, chives, parsley, dill, salt, and freshly ground pepper. Mix thoroughly to create a smooth, flavorful dressing.
- Combine Eggs and Sauce: Add the chopped hard-boiled eggs to the sauce and gently fold together until the eggs are evenly coated with the dressing, ensuring a creamy texture.
- Chill Mixture: Place the egg salad mixture in the refrigerator to chill for at least a couple of minutes. It can be stored for up to one day to allow flavors to meld and keep the sandwich filling fresh.
- Prepare Bread: Toast the 7-grain bread slices in a pan with a little butter if desired. This adds a slight crunch and richness to the sandwich but can also be served plain according to preference.
- Assemble Sandwich: Lay a leaf of crisp green leaf lettuce on a slice of bread, spoon the chilled egg salad over the lettuce, and then top with another slice of bread.
- Serve and Enjoy: Cut the sandwich as desired and serve immediately for a delicious, classic egg salad sandwich experience.
Notes
- Hard boil eggs by placing them in boiling water for about 10-12 minutes, then cool in ice water for easier peeling.
- Adjust mustard quantity to suit your taste preferences, starting with less and adding more for extra tanginess.
- Use fresh herbs for the most vibrant flavor; dried herbs can be substituted but reduce quantity as dried herbs are more concentrated.
- The sandwich can be prepared ahead and kept refrigerated for up to one day.
- For a lighter option, substitute mayonnaise with Greek yogurt or use low-fat mayonnaise.
- Add chopped celery or pickles for additional crunch and flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (including boiling eggs)
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
