Egg Salad Sandwiches with Fresh Dill
Elevate your lunch game with these Egg Salad Sandwiches with Fresh Dill—a timeless classic with a flavorful twist! This recipe combines creamy hard-boiled eggs with tangy mayonnaise, zesty Dijon mustard, and the herby brightness of freshly chopped dill for a refreshing, gourmet touch. Crisp celery and finely minced red onion add crunch and texture, while a sprinkle of salt and black pepper enhances the wholesome flavors. Nestled between slices of your favorite bread and optionally layered with crisp lettuce, these sandwiches are perfect for a quick and satisfying meal. Ready in just 25 minutes, this easy egg salad recipe is perfect for busy weekdays or a casual weekend brunch. Whether you're a meal prep enthusiast or new to sandwiches, this dish promises a mouthful of balanced flavors in every bite!
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Ingredients
- 6 pieces Large eggs
- 0.333 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh dill, chopped
- 0.25 cup Celery, finely diced
- 2 tablespoons Red onion, finely minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 slices Bread of choice (e.g., whole wheat, sourdough)
- 4 pieces Lettuce leaves (optional)
Directions
Step 1
Place the eggs in a medium-sized pot and cover them with cold water, ensuring the water is about 1 inch above the eggs.
Step 2
Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes.
Step 3
Transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Peel the eggs once cool enough to handle.
Step 4
Chop the peeled eggs into small, bite-sized pieces and transfer them to a mixing bowl.
Step 5
Add the mayonnaise, Dijon mustard, chopped dill, diced celery, minced red onion, salt, and pepper to the bowl with the eggs. Stir gently until well combined.
Step 6
Taste the egg salad and adjust the seasoning with additional salt or pepper, if needed.
Step 7
To assemble the sandwiches, place a lettuce leaf (if using) on four slices of bread. Spoon an even amount of egg salad onto each slice and spread gently. Top with the remaining slices of bread.
Step 8
Cut each sandwich in half, if desired, and serve immediately. Enjoy!
Nutrition Facts
| Serving size | (969.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1944.9 |
| Total Fat 103.1g | 0% |
| Saturated Fat 16.7g | 0% |
| Cholesterol 1194.4mg | 0% |
| Sodium 3579.5mg | 0% |
| Total Carbohydrate 189.8g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 27.8g | |
| Protein 78.9g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 680.9mg | 0% |
| Iron 19.9mg | 0% |
| Potassium 1479.2mg | 0% |
Source of Calories