Go Back
–+ servings
Print Recipe
4.45 from 29 votes

The Best Egg Salad Sandwich

This Egg Salad Sandwich Recipe is high in protein, easy to make, and loved by both kids and adults!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Over 400 Baby Shower Food Ideas that Taste Amazing
Keyword: dill, egg, egg salad, lunch, recipe, vegetarian, wrap
Servings: 4 -6
Author: Carrian Cheney

Equipment

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
  • 8-10 Hard Boiled Eggs chopped
  • 7 Grain Bread pumpernickle, white, etc all work
  • Green Leaf Lettuce
US Customary - Metric

Instructions

  • In a small bowl, combine all ingredients for the sauce.
    1 Cup Hellman's Mayonnaise, 1 Tablespoon Dijon Mustard, 1-2 Tablespoons Stoneground Mustard, ¼ teaspoon White Vinegar, 2 Tablespoons Chives, 2 teaspoons Fresh Parsley, 1 teaspoon Fresh Dill Weed, ½ teaspoon Kosher Salt, Pepper
  • Combine the chopped eggs and sauce.
    8-10 Hard Boiled Eggs
  • Place in the fridge to chill for a couple of minutes or up to 1 day.
  • Toast bread in a pan with a little butter if desired or serve plain.
    7 Grain Bread
  • Place some egg salad on each piece of bread and a leaf of lettuce
    Green Leaf Lettuce
  • Enjoy!!!

Video

Notes

Egg salad will keep, separate from the bread, for up to 5 days.

Nutrition

Serving: 1sandwich | Calories: 541kcal | Carbohydrates: 2g | Protein: 13g | Fat: 53g | Saturated Fat: 10g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 397mg | Sodium: 853mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 633IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg