Knife Fork Egg Salad Sandwiches with Chives
Indulge in the rich, creamy goodness of Knife Fork Egg Salad Sandwiches with Chives—an irresistible twist on a classic comfort food! This open-faced sandwich combines perfectly hard-boiled eggs tossed in a luscious dressing of mayonnaise, Dijon mustard, and a splash of zesty lemon juice, all balanced with the fresh, herby flavor of chopped chives. Served atop warm, buttery sourdough toast layered with crisp mixed greens, this recipe is designed for savoring each bite with a knife and fork. Perfect for an elegant brunch or a quick, satisfying meal, these egg salad sandwiches are both effortlessly simple and delightfully gourmet. With minimal prep, vibrant textures, and bold flavors, this dish is a must-try for fans of easy yet impressive recipes!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 large Eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chives
- 2 pieces Sourdough bread slices
- 1 tablespoon Unsalted butter
- 0.5 cup Mixed greens
Directions
Step 1
Place the eggs in a medium saucepan and cover them with cold water by about 1 inch.
Step 2
Bring the water to a rolling boil over medium-high heat. Once boiling, cover the saucepan with a lid, remove it from the heat, and let the eggs sit for 10 minutes.
Step 3
Meanwhile, finely chop the chives and set aside.
Step 4
After 10 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Peel and roughly chop the eggs once cool.
Step 5
In a medium mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Stir well to create the dressing.
Step 6
Gently fold the chopped eggs into the dressing until well coated.
Step 7
Toast the sourdough bread slices until golden brown. Spread a thin layer of butter over the warm toast.
Step 8
Place a layer of mixed greens on each slice of toast, then evenly divide the egg salad over the greens.
Step 9
Garnish the egg salad with the chopped chives.
Step 10
Serve each slice open-faced with a knife and fork. Enjoy immediately!
Nutrition Facts
| Serving size | (361.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 923.3 |
| Total Fat 66.3g | 0% |
| Saturated Fat 16.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 820mg | 0% |
| Sodium 2042.2mg | 0% |
| Total Carbohydrate 47.9g | 0% |
| Dietary Fiber 2.3g | 0% |
| Total Sugars 2.7g | |
| Protein 32.4g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 150.2mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 445.4mg | 0% |
Source of Calories