Herbed Egg Salad Sandwich Recipe

Michelle Kim

Enjoy a fresh and flavorful Herbed Egg Salad Sandwich with this easy-to-follow recipe, perfect for a quick lunch or light dinner.

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Prep Time 15

Cook Time 10

Total Time 25

Course Lunch

Cuisine American

Servings

Calories 250 kcal

Equipment

1 Large Pot For boiling eggs
1 Mixing Bowl To mix the salad ingredients

Ingredients

6 large Eggs Hard-boiled and peeled
1/4 cup Mayonnaise
1 tbsp Dijon mustard
2 tbsp Fresh parsley Chopped
1 tbsp Fresh dill Chopped
1 tsp Lemon juice Freshly squeezed
to taste Salt
to taste Black pepper
8 slices Bread Your choice
as needed Lettuce leaves
1 optional Tomato Sliced

Instructions

Place eggs in a pot and cover with water. Bring to a boil, then turn off the heat and cover. Let sit for 10 minutes.
Drain and cool eggs under cold running water. Peel and chop them into small pieces.
In a mixing bowl, combine chopped eggs, mayonnaise, mustard, parsley, dill, and lemon juice. Season with salt and pepper to taste, and mix well.
Lay lettuce leaves over half of the bread slices.
Spoon the egg salad mixture over the lettuce.
Top with tomato slices if using, and cover with the remaining bread slices.
Slice sandwiches into halves and serve immediately.

Notes

For a spicy kick, add a pinch of cayenne pepper to the egg salad.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 28gProtein: 12gFat: 10gSaturated Fat: 2gCholesterol: 195mgSodium: 450mgPotassium: 180mgFiber: 2gSugar: 4gVitamin A: 12500IUVitamin C: 1.7mgCalcium: 600mgIron: 0.4mg

Keyword Easy, Egg salad, Herb, Quick, sandwich

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