Egg Salad Sandwich

Since we're still not quite out of the Summer season (unfortunately) I thought I'd share one of my go to Summer lunch recipes. It's perfect for picnics and days when you don't want to turn the oven on. You can make it simple (like I do) and make an open faced sandwich, or make it complicated like my bf does and turn it into a crazy, monstrous Dagwood sandwich.  

You can dress it up with veggies or just plop it onto a salad without any frills. It's really versatile and a pretty quick dish to whip up. I like to use fancy French bread with this meal. It just feels like the right thing to do! I also like to hard boil the eggs the night before so I can quickly peel them and throw the salad together the next day.


Just look at how pretty it is! Eggs and veggies and herbs and spices! Yum!

Let's make salad! I realize my recipe makes a pretty small portion but the ingredient amounts are easily doubled or even tripled with a little simple math!

Egg Salad Sandwich (makes 2 large sandwiches or 3 small sandwiches)

Ingredients
5 Eggs
2 Sticks Celery
1 Minced Baby Dill Pickle (or 1.5 Tbsp Dill Relish)
1 Green Onion
1 tsp Fresh Dill
1/4 Cup Mayo
1 Tbsp Mustard
2 Splashes White Wine Vinegar
2 Grinds Fresh Black Pepper
Sprinkle of Paprika
Salt and Pepper to taste

Optional
Lettuce
Tomato
Avocado
Cucumber


First of all, hard boil your eggs; put them in a small pot, fill with water, make sure there’s at least an inch of water on top of your eggs. Bring to a boil, immediately remove from heat and set aside, covered for 15 minutes. After 15 minutes, remove from water with a slotted spoon and place in a bowl of ice water to cool until ready to peel. 

After the eggs have cooled you can put them back in the fridge to make the salad the next day OR you can keep cruising right along and finish the salad now. Options!

Peel your eggs, chop them roughly. Also chop up your celery stalks, dill pickle, green onion and fresh dill. (If substituting dry dill use half as much.) Toss them all in a medium bowl together. Next, measure out your mustard, mayo and spices and toss those all in the bowl. Give it two shakes of white wine vinegar and salt and pepper to taste. Keep in mind, the spices will become more pronounced after the salad has a chance to chill in the fridge. 

I usually let the salad sit in the fridge (covered) for at least 30 minutes to cool and get flavorful and delicious but if you're really hungry you can just dig right in. (Which I might have done right after I made this particular batch...)

Here's the printable version;

eggsaladsandwich__1_.pdf
File Size:	76 kb
File Type:	pdf

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Give this recipe a try before it becomes full on casserole weather! (OMG I'm so excited for casserole weather!) But we have to eat between then and now so, schedule in some egg salad time! Haha, what a glowing recommendation...

But fer reals, you should give this a try, it's simple and delicious and you will not regret it.


Thanks for stopping by!

-Ashley