Description
Classic and creamy, these Egg Salad Sandwiches blend chopped hard-boiled eggs with fresh dill, tangy pickles, and a hint of mustard for a flavorful, comforting meal. Perfect for easy lunches, picnics, or light dinners.
Ingredients
⅓ cup light mayonnaise
1 Tbsp chopped fresh dill
1 Tbsp grated onion
1 Tbsp finely chopped dill pickle
1 Tbsp prepared mustard
¼ tsp ground black pepper
⅛ tsp salt
8 large hard-boiled eggs, finely chopped
Instructions
- In a medium bowl, mix together mayonnaise, dill, grated onion, chopped pickle, mustard, pepper, and salt until smooth.
- Gently fold in the chopped hard-boiled eggs, maintaining some texture.
- Cover and chill in the refrigerator for at least 2 hours to meld flavors.
- To serve, spread generously on your choice of bread and enjoy.
Notes
- Substitute fresh herbs like parsley, chives, or tarragon as desired.
- For added crunch, include chopped celery or radishes.
- Add heat with hot sauce or cayenne pepper.
- Replace part of the mayo with mashed avocado for a healthier twist.
- Serve with greens like lettuce, arugula, or sprouts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 280
- Sugar: 1g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 210mg
