Herby Egg Salad Sandwiches
User Reviews
5
3 reviews
Excellent
Herby Egg Salad Sandwiches
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This recipe for Herby Egg Salad Sandwiches is quick and easy, and so flavorful!
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Ingredients
- 8 large egg cooked until yolks are just hard (not loose or jammy, hard boiled
- ⅓ cup mayonnaise good quality
- 1½ tablespoons yellow mustard use more if desired, prepared
- 1 teaspoon white vinegar
- ½ teaspoon salt fine sea salt
- ¼ teaspoon black pepper finely ground
- ¼ cup celery finely diced
- 2 tablespoons red onion use more if desired, minced
- 2 tablespoons chives chopped fresh
- 2 tablespoons dill chopped, fresh
Instructions
- Peel the hard boiled eggs, then chop into ¼"-½" pieces.
- In a medium bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper.
- Stir celery and onion into mayonnaise mixture. Then fold in chopped eggs, chives, and dill, just until evenly incorporated.
- Cover and refrigerate for 30 minutes to chill.
- To serve: spread egg salad, about ½"-1" thick, over a slice of your favorite soft bread. Top with another slice of bread and press down gently to snug the sandwich together. Slice the sandwich in half with a serrated bread knife. I also like to eat this as a dip, with thick kettle cooked potato chips!
Nutrition Information
Show Details
Serving
1
Calories
408kcal
(20%)
Carbohydrates
8g
(3%)
Protein
18g
(36%)
Fat
34g
(52%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
26g
(153%)
Cholesterol
380mg
(127%)
Sodium
403mg
(17%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 408kcal | 20% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 34g | 52% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 26g | 153% |
| Cholesterol | 380mg | 127% |
| Sodium | 403mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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