Poetical Egg Salad Sandwiches
Elevate your lunch game with these Poetical Egg Salad Sandwiches, a delightful twist on the classic comfort food. Creamy, zesty, and herbaceous, this recipe combines perfectly boiled eggs with a luscious blend of mayonnaise, Dijon mustard, and a splash of lemon juice for a tangy kick. The addition of finely chopped celery, fresh dill, and chives enhances every bite with refreshing crunch and aromatic depth. Served on toasted whole grain bread lightly buttered for richness and layered with crisp lettuce, these sandwiches strike a perfect balance between texture and flavor. Ready in just 25 minutes, this quick and satisfying recipe is ideal for picnics, brunches, or an elegant afternoon tea. Keywords: egg salad sandwiches, easy lunch recipe, fresh herbs, whole grain bread, classic comfort food.
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Ingredients
- 6 large eggs
- 4 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tsp lemon juice
- 1 stalk (finely chopped) celery
- 1 tbsp (chopped) fresh dill
- 1 tbsp (chopped) chives
- 0.5 tsp (or to taste) salt
- 0.25 tsp (or to taste) black pepper
- 8 slices whole grain bread
- 2 tbsp (softened) butter
- 4 whole lettuce leaves
Directions
Step 1
Place the eggs in a medium-sized saucepan and cover with cold water so the water is about 1 inch above the eggs. Bring to a boil over medium-high heat.
Step 2
Once the water is boiling, reduce the heat to low and let the eggs simmer gently for 9 minutes. Immediately transfer the eggs to a bowl of ice water and let them cool for 5 minutes.
Step 3
Peel the eggs and dice them into small cubes. Place them in a medium-sized mixing bowl.
Step 4
Add the mayonnaise, Dijon mustard, lemon juice, celery, dill, chives, salt, and black pepper to the bowl with the eggs. Gently fold the ingredients together using a spatula until evenly combined. Taste and adjust seasoning, if needed.
Step 5
Lightly toast the slices of whole grain bread. Spread a thin layer of softened butter on one side of each slice.
Step 6
Lay a fresh lettuce leaf on top of the buttered side of 4 slices of bread. Scoop a generous portion of the egg salad onto the lettuce, spreading it evenly.
Step 7
Top with the remaining slices of bread, buttered side down, to form sandwiches. Using a sharp knife, cut each sandwich diagonally into halves or quarters for serving.
Step 8
Serve immediately, and enjoy the subtle harmony of flavors in your Poetical Egg Salad Sandwiches!
Nutrition Facts
| Serving size | (3048.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2117.8 |
| Total Fat 112.8g | 0% |
| Saturated Fat 29.0g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 1241.8mg | 0% |
| Sodium 3744.4mg | 0% |
| Total Carbohydrate 191.7g | 0% |
| Dietary Fiber 49.8g | 0% |
| Total Sugars 36.5g | |
| Protein 104.8g | 0% |
| Vitamin D 250.5IU | 0% |
| Calcium 1305.1mg | 0% |
| Iron 40.6mg | 0% |
| Potassium 5708.9mg | 0% |
Source of Calories