Description
A delicious and creamy egg salad served on toasted Seven Grain Bread with fresh lettuce.
Ingredients
Scale
- 1 cup Hellman’s Mayonnaise
- 1 tablespoon Dijon Mustard (or yellow)
- 1–2 tablespoons Stoneground Mustard
- ¼ teaspoon White Vinegar (or lemon juice)
- 2 tablespoons Chives (minced fine)
- 2 teaspoons Fresh Parsley (chopped)
- 1 teaspoon Fresh Dill Weed (chopped or ½ teaspoon dried)
- ½ teaspoon Kosher Salt
- to taste Pepper (fresh ground)
- 8–10 Hard Boiled Eggs (chopped)
- 7 Grain Bread (pumpernickel, white, etc all work)
- as needed Green Leaf Lettuce
Instructions
- In a small bowl, combine all ingredients for the sauce.
- Combine the chopped eggs and sauce.
- Place in the fridge to chill for a couple of minutes or up to 1 day.
- Toast bread in a pan with a little butter if desired or serve plain.
- Place some egg salad on each piece of bread and a leaf of lettuce.
- Enjoy!!!
Notes
- This egg salad can be made a day in advance for convenience.
- Adjust seasonings to taste based on personal preference.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 220mg