Spring
Herbed Egg Salad Sandwiches
A plain, good egg salad sharpened with mustard, lemon, celery, and the soft herbs that show up early at market.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Yield
- 4 sandwiches
- Category
- No-cook
- Source
- The Home Almanac kitchen
Ingredients
- 8 hard-cooked eggs, peeled
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 celery rib, finely diced
- 1/3 cup chopped soft herbs, such as chives, dill, and parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 slices sandwich bread
- Butter lettuce or sliced cucumber
Steps
- Chop the eggs into small, uneven pieces.
- Stir the mayonnaise, Dijon, lemon juice, celery, herbs, salt, and pepper in a bowl.
- Fold in the eggs until coated but not mashed smooth.
- Taste and add a little more lemon or salt if needed.
- Pile onto bread with lettuce or cucumber and serve right away.
Notes
For picnic sandwiches, spread a thin layer of butter on the bread before adding the egg salad to slow sogginess.
Pairing Serve with radishes, pickles, or kettle chips.
Start with the harvest
This recipe is tied to herbs. Browse farmers markets in Ontario.
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