Ingredients You’ll Need
For the Egg Salad:
6 large eggs, hard-boiled and peeled
¼ cup mayonnaise (or Greek yogurt for a lighter version)
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
2 tbsp minced red onion (or shallots for milder flavor)
1 stalk celery, finely diced
2 tbsp fresh dill, chopped (or 1 tsp dried)
1 tbsp fresh chives, chopped
½ tsp paprika
½ tsp garlic powder
Salt & pepper to taste
The Secret Ingredient:
1 tbsp sweet relish OR 1 tsp honey (trust me, this makes it!)
For Serving:
8 slices bread (sourdough, whole wheat, or croissants for extra luxury)
Lettuce, tomato, or avocado (optional)
Step-by-Step Instructions
see continuation on next page
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1. Perfect Hard-Boiled Eggs
Place eggs in a pot, cover with cold water, and bring to a boil.
Once boiling, cover and remove from heat. Let sit 10-12 minutes, then transfer to ice water.
Peel and chop eggs (or mash slightly for creamier texture).
2. Make the Dreamy Dressing
In a bowl, whisk together mayo, Dijon, lemon juice, relish/honey, paprika, garlic powder, salt & pepper.
3. Mix It All Together
Gently fold in chopped eggs, red onion, celery, dill, and chives.
Taste and adjust seasoning (more salt? More tang? Make it yours!).
4. Assemble the Sandwich
Toast bread lightly (optional but recommended).
Pile egg salad high on one slice, add lettuce/tomato if using, and top with second slice.
Cut diagonally (because it tastes better that way 😉).
Pro Tips for Egg Salad Excellence
🔥 Extra Creamy Hack – Mash 1 yolk with mayo first for ultra-smooth texture.
🌿 Herb Swap – Try tarragon or parsley instead of dill.
🥓 Bacon Lover’s Twist – Add crumbled bacon for smoky crunch.
🍋 Extra Zing? Add a dash of hot sauce or pickle juice.
⏳ Make Ahead – Egg salad tastes even better after 1 hour in the fridge!
Serving Ideas
🍽 Classic – On whole wheat with lettuce and tomato.
🥐 Gourmet Style – On a buttered croissant with arugula.
🥗 Low-Carb – In lettuce wraps or on cucumber slices.
🍎 Sweet & Savory – Add thin apple slices for crunch.
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