Egg Salad Sandwich Recipe
User Reviews
5
Egg Salad Sandwich Recipe
Description
The Egg Salad Sandwich Recipe starts by chopping boiled eggs and mixing them with mayonnaise, diced dill pickles, fresh chopped dill, mustard, salt, and pepper. This blend creates a creamy filling with subtle herbal and tangy notes from dill and mustard. The dill pickle adds a slight crunch and acid balance.
The mixture is then spooned onto croissants that have been split and layered with butter lettuce, adding freshness and a crisp texture contrast to the soft bread and egg filling. Croissants provide a delicate, buttery base that enhances the overall flavor and mouthfeel of the sandwich.
This sandwich is suitable for serving as a light meal or snack and can be prepared with mini croissants for smaller servings. The straightforward ingredients make it easy to assemble for quick lunches.
Ingredients
- 2 large croissants or 4 mini croissants
- butter lettuce
- 4 egg boiled and peeled
- ¼ cup mayonnaise
- 1 Tablespoon dill pickle finely diced
- ½ teaspoon dill fresh, chopped
- 1 teaspoon mustard
- salt
- black pepper
Instructions
- Chop the eggs using an egg slicer or a sharp knife. In a bowl, add the eggs, mayo, diced pickles, dill weed, mustard, salt and pepper.
- Mix until combined.
- Cut the croissants in half and add some butter lettuce, then evenly spoon and divide the egg mixture between the sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 27g | 9% |
| Protein | 16g | 32% |
| Fat | 43g | 66% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 378mg | 126% |
| Sodium | 672mg | 28% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 994IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
