A delicious blend of spices and fresh herbs combined with hard boiled eggs and a creamy mayo. Such a simple yet tasty sandwich. I like to whip up a large batch and keep it in the fridge overnight and eat it for lunch on toasted sourdough bread or as a snack on crackers as a spread. It is also great put onto pita bread or in a tortilla as a wrap. This recipe is completely versatile and you can add anything you like in this salad or take away for that matter. I have a great tip on peeling boiled eggs. If you would like to find out click here. Bacon Deviled Eggs with Sriracha!
Let’s get started!
Egg Salad Sandwich
Packed with flavor and fancy enough to serve for brunch!
Servings: 4
Ingredients
- 4 hard boiled eggs, diced
- 1/2 cup mayonnaise
- 1 tbsp yellow mustard
- 2 tbsp white onion, diced
- 2 tbsp celery, diced
- 1 large dill pickle, diced
- 1/2 tsp mustard powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp fresh dill minced
- 1/8 tsp paprika
- 4 slices sourdough bread, toasted
Instructions
- In a medium sized bowl combine all the ingredients. Mix well. Cover and refrigerate an hour to overnight. Serve on toasted sourdough bread.
- ENJOY!
