Egg Salad Sandwich
A classic, creamy egg salad nestled between soft bread with crisp vegetables and fresh herbs. Customize the bread, vegetables, and seasonings to suit your mood.
Ingredients
Method
Hard-boil the eggs in a pot of water (if not already done), cool completely, peel, and chop into bite-sized pieces.
In a bowl, combine the chopped eggs, mayonnaise, celery, red onion, dill, and Dijon mustard.
Mix gently until creamy and well combined. Taste and adjust seasoning with salt and black pepper.
Toast the bread lightly if desired, then lay out two slices on a clean surface.
Layer lettuce and cucumber slices on one slice of bread, then spoon the egg salad mixture on top.
Top with the second slice of bread, cut diagonally if desired, and garnish with green onion if using. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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