Delicious Herb & Egg Salad Sandwich
This egg salad made with olive oil mayonnaise and fresh herbs is incredibly delicious - to make the best Egg Salad Sandwich, use crunchy toast or eat it solo!
Ingredients
- 1/4 cup olive oil mayonnaise
- 1 1/2 tsp Dijon mustard
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh chives chopped
- 1 tbsp fresh dill chopped
- 2 tbsp pickled red onion optional
- white wine vinegar to cover onions, optional
- 6 hard boiled eggs
- salt & pepper to taste
- 6 slices bread toasted, if desired
- butter lettuce or micro greens
Instructions
- 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.
- Next, chop your herbs into small pieces, and then chop up the hard-boiled eggs as well.
- 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.
- 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!
Notes
Serve the salad as an egg salad sandwich, as a topping for toast or on a bed of greens.
Egg salad can be stored in the refrigerator for up to 3 days.
Nutrition
Calories: 356kcalCarbohydrates: 30gProtein: 19gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 376mgSodium: 572mgPotassium: 236mgFiber: 2gSugar: 5gVitamin A: 858IUVitamin C: 5mgCalcium: 128mgIron: 3mg
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!