Herb & Egg Salad Sandwich

CA GROWN Blog

Discover. Learn. Connect.

Herb & Egg Salad Sandwich

July 3, 2019
CA Grown Mom

Susan Phillips

Read Bio »
Eat the Season!
Sign Up For Weekly Recipes
Eat the Season!
Sign Up For Weekly Recipes

Herb & Egg Salad Sandwich

 Eggs are so versatile & delicious, am I right? (I am) In our house we (the kids and I)  have them constantly, for breakfast, lunch, and dinner! Scrambled, fried, hard boiled….I’ll have them any which way. Of course, living in California gives me access to the incredible California eggs-these were eggs from free range chickens on a farm from just a few hours north of me!

Combine them with fresh herbs though, now you’re talking. I grabbed the dill and chives at my local market, but the parsley I harvested from my own garden!

My husband doesn’t eat eggs, so this recipe is perfect for me to share with the kids or a friend during the summer. My daughter and I sure enjoyed these sandwiches!

It was so easy to put together, and keeps in the fridge for a few days so you can even prep your lunches ahead of time!

For the pickled onions, dice half a red onion into small pieces.

In a small jar, combine the onions with a pinch of salt, and enough white wine vinegar to cover the onions. Let sit while you prep, or for a few hours in the fridge.

I love pickled onions, and they add a fun little kick to this egg salad!

Next wash and dry your herbs.

Then chop the herbs into small pieces.

Next, dice up your six eggs into small pieces.

My favorite way to make perfect hard boiled eggs is in my pressure cooker.

I put them in with a cup of water, and then cook them on manual for 6 minutes, and they come out perfectly!

They also peel sooo much easier than traditional hard boiled eggs. Just a tip!

In a bowl, combine the diced eggs, herbs, 2 tbsp of pickled onions (drain against the side of the jar while scooping out), a bit of salt & pepper, mayo, & dijon mustard.

Yum! Now eat with a spoon if you’re hungry. Ha!

For the sandwich, layer a piece of butter lettuce over a piece of bread, and add a portion of the egg salad on top, then add the other piece of bread on top, slice, and enjoy!

Look at those beautiful colors and textures…I mean, I could eat this every day for the rest of summer, thank you very much.

Next time I want to add some micro greens!

Herb & Egg Salad Sandwich
Delicious Herb & Egg Salad Sandwich
Write a review
Print
Ingredients
  1. 1/4 cup olive oil mayonnaise
  2. 1 1/2 tsp Dijon mustard
  3. 2 tbsp chopped fresh parsley
  4. 2 tbsp chopped fresh chives
  5. 1 tbsp chopped fresh dill
  6. 2 tbsp pickled red onion (optional)
  7. white wine vinegar
  8. 6 hard boiled eggs
  9. salt & pepper, to taste
  10. 6 slices of bread
  11. butter lettuce or micro greens
Instructions
  1. First for the pickled onions, dice half a red onion into small pieces. In a small jar, combine the onions with a pinch of salt, and enough white wine vinegar to cover the onions. Let sit while you prep, or for a few hours in the fridge.
  2. Next, chop your herbs into small pieces, and then chop up the eggs as well.
  3. In a bowl, combine the diced eggs, herbs, 2 tbsp of pickled onions (drain against the side of the jar while scooping out), a bit of salt & pepper, mayo, & Dijon mustard.
  4. To assemble a sandwich, layer a piece of butter lettuce over a piece of bread, and add a portion of the egg salad on top, then add the other piece of bread on top, slice, and enjoy!
Adapted from INSPIRATION
Adapted from INSPIRATION
California Grown https://californiagrown.org/

New Member Sign Up

Your participation is appreciated. Please fill-out the form below and a Buy California Marketing Agreement (BCMA) representative will contact you. Or, you may contact the BCMA at 916-441-5302.

Download Pdf Form

Licensing Sign Up

Your participation is appreciated. Please fill-out the form below and a Buy California Marketing Agreement (BCMA) representative will contact you. Or, you may contact the BCMA at 916-441-5302.

Certification Mark Licensing Agreement Service Mark Compliance agreement