Egg Salad Sandwiches Different
Elevate your classic lunch game with "Egg Salad Sandwiches Different," a fresh and flavorful twist on the traditional egg salad recipe. Perfectly hard-boiled eggs are combined with creamy mayonnaise, zesty Dijon mustard, and a splash of bright lemon juice for a balanced and tangy base. Finely chopped green onion, crisp celery, fragrant parsley, and crunchy dill pickle add layers of texture and herbaceous flavor, while a touch of paprika brings a subtle smoky kick. Nestled between slices of hearty whole-grain bread and complemented by fresh lettuce, these sandwiches are a satisfying lunch option that's quick to prepare—ready in just 30 minutes! Whether you serve them toasted with a buttery finish or enjoy them as-is, this recipe promises a timeless combination with a modern, vibrant upgrade. Perfect for picnics, work lunches, or casual gatherings, these egg salad sandwiches are anything but ordinary.
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Recipe Information
Ingredients
- 6 large eggs
- 4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 2 stalks green onion
- 1 small stalk celery
- 1 tablespoon fresh parsley
- 1 small dill pickle
- 0.5 teaspoon paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 8 slices whole-grain bread
- 2 tablespoons butter or margarine (optional)
- 4 large lettuce leaves
Instructions
Place the eggs in a saucepan and add enough water to cover them by about an inch.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10-12 minutes.
While the eggs are cooking, finely chop the green onion, celery, fresh parsley, and dill pickle.
Drain the cooked eggs and transfer them to a bowl of ice water. Let them cool for 5-10 minutes to stop the cooking process.
Peel the eggs and place them in a large mixing bowl.
Use a fork or potato masher to mash the eggs into small crumbles.
Add the mayonnaise, Dijon mustard, lemon juice, green onion, celery, parsley, dill pickle, paprika, salt, and black pepper to the eggs. Mix thoroughly until well combined.
Taste the mixture and adjust seasoning, if necessary.
Optional: Lightly toast the bread slices and spread butter or margarine on one side of each slice for extra flavor.
Lay a lettuce leaf on four slices of bread, then evenly spread the egg salad mixture on top of the lettuce.
Top with the remaining slices of bread to complete the sandwiches.
Slice each sandwich in half and serve immediately.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1238 mg | 413% | |
| Sodium | 2766 mg | 120% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 18.9 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 350 mg | 27% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
