Gourmet Egg Salad Sandwich
Elevate your lunchtime game with this Gourmet Egg Salad Sandwich—an irresistible twist on the classic favorite. Featuring perfectly cooked eggs folded into a creamy dressing of mayonnaise, Dijon mustard, fresh chives, dill, and a hint of smoky paprika, this recipe bursts with flavor in every bite. A dash of lemon juice adds brightness, while crisp lettuce and juicy tomato slices provide refreshing crunch. All this goodness is nestled between slices of toasted sourdough or whole-grain bread lightly buttered to golden perfection. Ready in just over 20 minutes, this recipe is a must for a quick yet luxurious meal. Perfect for picnics, work lunches, or a cozy weekend treat, this sandwich pairs gourmet ingredients with simple techniques for a truly satisfying result.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh chives, finely chopped
- 1 tablespoon Fresh dill, finely chopped
- 0.5 teaspoons Smoked paprika
- 1 teaspoon Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 slices Hearty bread (e.g., sourdough or whole grain)
- 2 teaspoons Butter, softened
- 2 pieces Lettuce leaves
- 1 piece Tomato, sliced
Instructions
Place the eggs in a medium saucepan and cover them with cold water, ensuring the water is about an inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10 minutes.
Carefully transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Peel the eggs and set them aside.
In a medium mixing bowl, combine mayonnaise, Dijon mustard, chives, dill, smoked paprika, lemon juice, salt, and black pepper. Mix well to form the dressing.
Roughly chop the peeled eggs and add them to the dressing. Gently fold the eggs into the mixture until well coated, taking care not to mash them too much.
Lightly spread butter on one side of each bread slice. Toast the bread in a skillet or toaster until golden and crisp.
To assemble the sandwiches, place a lettuce leaf on two of the bread slices (buttered side facing up). Spoon the egg salad mixture over the lettuce.
Top the egg salad with a few tomato slices, then close the sandwich with the remaining bread slices, buttered side down.
Serve immediately, optionally sliced in half for easier handling.
Nutrition Facts
Calories |
1275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1196 mg | 399% | |
| Sodium | 2523 mg | 110% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 5.6 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 270 mg | 21% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 765 mg | 16% | |
*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.
