Egg Salad Sandwiches with Fresh Dill
Elevate your lunch game with these Egg Salad Sandwiches with Fresh Dill—a timeless classic with a flavorful twist! This recipe combines creamy hard-boiled eggs with tangy mayonnaise, zesty Dijon mustard, and the herby brightness of freshly chopped dill for a refreshing, gourmet touch. Crisp celery and finely minced red onion add crunch and texture, while a sprinkle of salt and black pepper enhances the wholesome flavors. Nestled between slices of your favorite bread and optionally layered with crisp lettuce, these sandwiches are perfect for a quick and satisfying meal. Ready in just 25 minutes, this easy egg salad recipe is perfect for busy weekdays or a casual weekend brunch. Whether you're a meal prep enthusiast or new to sandwiches, this dish promises a mouthful of balanced flavors in every bite!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 0.333 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh dill, chopped
- 0.25 cup Celery, finely diced
- 2 tablespoons Red onion, finely minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 slices Bread of choice (e.g., whole wheat, sourdough)
- 4 pieces Lettuce leaves (optional)
Instructions
Place the eggs in a medium-sized pot and cover them with cold water, ensuring the water is about 1 inch above the eggs.
Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes.
Transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Peel the eggs once cool enough to handle.
Chop the peeled eggs into small, bite-sized pieces and transfer them to a mixing bowl.
Add the mayonnaise, Dijon mustard, chopped dill, diced celery, minced red onion, salt, and pepper to the bowl with the eggs. Stir gently until well combined.
Taste the egg salad and adjust the seasoning with additional salt or pepper, if needed.
To assemble the sandwiches, place a lettuce leaf (if using) on four slices of bread. Spoon an even amount of egg salad onto each slice and spread gently. Top with the remaining slices of bread.
Cut each sandwich in half, if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1194 mg | 398% | |
| Sodium | 3580 mg | 156% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 27.8 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 681 mg | 52% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1479 mg | 31% | |
*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.
