Deluxe Egg Salad Sandwich
Bursting with flavour from fresh herbs and chunky eggs, this deluxe egg salad sandwich is a perfect breakfast or lunch.
Ingredients
EGG SALAD
- 4 medium eggs
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper optional
- 2 tablespoon chives chopped
- 2 tablespoon dill chopped
- 3-4 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
SANDWICH
- 4 slices bread
- lettuce
- tomato sliced
Instructions
- Fill a pot with cold water and gently place the eggs inside. The water should be covering the eggs. Cover the pot and bring the water to a boil on medium heat. Turn off the heat and let the eggs sit in hot water for 10 minutes.
- Fill a bowl with ice cubes and cold water. With the help of a pair of tongs put the eggs immediately inside the bowl to stop their cooking process. Let sit for 2-3 minutes until they have cooled slightly. Tap each on the coutertop and peel off their shells.
- Slice the egg in the middle and chop into bite-sized pieces. Do not dice very finely. Put the chopped eggs in a medium bowl.
- To that bowl add the salt, black pepper, crushed red pepper, chives, dill, mayonnaise and Dijon mustard. Fold gently with a spatula to avoid mashing the eggs.
- Toast the bread and spread some butter. Top it with a handful of lettuce, sliced tomato and egg salad mixture. Put another toasted bread and enjoy!
Video
Notes
- Fresh herbs are key to flavour in this recipe. I do not recommend skipping them. But if you like you can substitute with ½ teaspoon dried dill or similar quantity of fresh parsley.
- Chives can be substituted with the green part of spring onion.
Nutrition
Serving: 1servingCalories: 427kcalCarbohydrates: 28gProtein: 18gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 336mgSodium: 850mgPotassium: 237mgFiber: 3gSugar: 4gVitamin A: 804IUVitamin C: 2mgCalcium: 130mgIron: 4mg
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