Description
A delicious egg salad served on bread with fresh lettuce.
Ingredients
Scale
- 1 Cup Hellman’s Mayonnaise
- 1 Tablespoon Dijon Mustard (or yellow)
- 1–2 Tablespoons Stoneground Mustard
- ¼ teaspoon White Vinegar (or lemon juice)
- 2 Tablespoons Chives (minced fine)
- 2 teaspoons Fresh Parsley (chopped)
- 1 teaspoon Fresh Dill Weed (chopped or 1/2 teaspoon dried)
- ½ teaspoon Kosher Salt
- Pepper (fresh ground to taste)
- 8–10 Hard Boiled Eggs (chopped)
- 7 Grain Bread (pumpernickle, white, etc all work)
- Green Leaf Lettuce
Instructions
- In a small bowl, combine all ingredients for the sauce.
- Combine the chopped eggs and sauce.
- Place in the fridge to chill for a couple of minutes or up to 1 day.
- Toast bread in a pan with a little butter if desired or serve plain.
- Place some egg salad on each piece of bread and a leaf of lettuce.
- Enjoy!!!
Notes
- This egg salad can be prepared ahead of time and stored in the refrigerator.
- Feel free to customize the herbs to your taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 186mg