What Happened Egg Salad Sandwiches
Break away from the ordinary with these delightfully quirky "What Happened Egg Salad Sandwiches," a comforting yet elevated twist on the classic lunch favorite. Packed with soft, creamy eggs, crisp celery, zesty Dijon mustard, tangy lemon juice, and the herby freshness of dill, this recipe delivers a satisfying blend of textures and bold flavors with every bite. Nestled between fluffy or toasted slices of bread and layered with crisp lettuce, these sandwiches are perfect for a quick weekday lunch or a casual picnic spread. Easy to prepare in under 30 minutes and customizable with your favorite bread, this recipe strikes the perfect balance between simplicity and sophistication, making it a must-try for egg salad lovers.
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Recipe Information
Ingredients
- 6 large Eggs
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 1 stalk (chopped) Celery
- 2 tablespoons (finely diced) Red onion
- 1 tablespoon (chopped) Fresh dill
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 slices Bread (your choice)
- 2 tablespoons Butter (optional, for toasting bread)
- 4 leaves Lettuce leaves
Instructions
Place the eggs in a medium saucepan and cover them with cold water, ensuring there's at least an inch of water above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for 10 minutes.
Prepare a bowl of ice water. After 10 minutes, transfer the eggs to the ice water to cool for about 5 minutes.
Peel the eggs and roughly chop them into bite-sized pieces. Place them in a medium mixing bowl.
Add mayonnaise, Dijon mustard, lemon juice, chopped celery, diced red onion, fresh dill, salt, and black pepper to the bowl with the eggs.
Gently fold the mixture together until well combined. Taste and adjust seasoning, if needed.
Optionally, toast the slices of bread with a little butter in a skillet or toaster until golden brown.
Lay a lettuce leaf on four slices of bread, then evenly divide the egg salad mixture over the lettuce.
Top with the remaining slices of bread, slice the sandwiches in half (diagonally for flair!), and serve.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1239 mg | 413% | |
| Sodium | 3400 mg | 148% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 18.3 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 597 mg | 46% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 822 mg | 17% | |
*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.
