Egg Salad Sandwiches Different

Elevate your classic lunch game with "Egg Salad Sandwiches Different," a fresh and flavorful twist on the traditional egg salad recipe. Perfectly hard-boiled eggs are combined with creamy mayonnaise, zesty Dijon mustard, and a splash of bright lemon juice for a balanced and tangy base. Finely chopped green onion, crisp celery, fragrant parsley, and crunchy dill pickle add layers of texture and herbaceous flavor, while a touch of paprika brings a subtle smoky kick. Nestled between slices of hearty whole-grain bread and complemented by fresh lettuce, these sandwiches are a satisfying lunch option that's quick to prepare—ready in just 30 minutes! Whether you serve them toasted with a buttery finish or enjoy them as-is, this recipe promises a timeless combination with a modern, vibrant upgrade. Perfect for picnics, work lunches, or casual gatherings, these egg salad sandwiches are anything but ordinary.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 4

Ingredients

• 6 large eggs
• 4 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 2 stalks green onion
• 1 small stalk celery
• 1 tablespoon fresh parsley
• 1 small dill pickle
• 0.5 teaspoon paprika
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 8 slices whole-grain bread
• 2 tablespoons butter or margarine (optional)
• 4 large lettuce leaves

Directions

Step 1

Place the eggs in a saucepan and add enough water to cover them by about an inch.

Step 2

Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10-12 minutes.

Step 3

While the eggs are cooking, finely chop the green onion, celery, fresh parsley, and dill pickle.

Step 4

Drain the cooked eggs and transfer them to a bowl of ice water. Let them cool for 5-10 minutes to stop the cooking process.

Step 5

Peel the eggs and place them in a large mixing bowl.

Step 6

Use a fork or potato masher to mash the eggs into small crumbles.

Step 7

Add the mayonnaise, Dijon mustard, lemon juice, green onion, celery, parsley, dill pickle, paprika, salt, and black pepper to the eggs. Mix thoroughly until well combined.

Step 8

Taste the mixture and adjust seasoning, if necessary.

Step 9

Optional: Lightly toast the bread slices and spread butter or margarine on one side of each slice for extra flavor.

Step 10

Lay a lettuce leaf on four slices of bread, then evenly spread the egg salad mixture on top of the lettuce.

Step 11

Top with the remaining slices of bread to complete the sandwiches.

Step 12

Slice each sandwich in half and serve immediately.

Nutrition Facts

Serving size	(760.6g)

Amount per serving	% Daily Value*
Calories	1690.5

Total Fat 107.5g	0%
Saturated Fat 30.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1238mg	0%
Sodium 2766.5mg	0%
Total Carbohydrate 135.4g	0%
Dietary Fiber 18.3g	0%
Total Sugars 18.9g
Protein 60.6g	0%

Vitamin D 260IU	0%
Calcium 350.4mg	0%
Iron 14.7mg	0%
Potassium 1186.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 13.8%

Carbs: 30.9%