Lunch: Classic Egg Salad Sandwiches Recipe | MyRecipes
Recipe by Teri Lyn Fisher and Jenny Park To save time, look for precooked eggs, such as Eggland's Best, in the dairy section of the supermarket.
Ingredients
8 peeled, chopped, hard-cooked large eggs*
1/4 cup mayonnaise
2 tablespoons chopped dill pickle
2 teaspoons Dijon mustard
1 1/2 teaspoons sliced chives
1/2 teaspoon cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
8 lightly toasted slices white or rye bread
Instructions
Combine all ingredients, then spread between the slices of bread.
*To hard-cook eggs, cover them with 1 in. water and bring water to a boil. Remove pot from heat and cover it with a lid; let stand 12 minutes. Drain and peel eggs.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
