Elevate your classic egg salad sandwich with this unique, flavorful twist. This version brings together the rich creaminess of deviled eggs with a hint of mustard and the freshness of finely chopped herbs. Perfect for a quick lunch or picnic, this sandwich will surprise your taste buds with its balance of flavors and textures. It’s light, tangy, and wonderfully creamy, making it the best egg salad sandwich you’ll ever make.
Ingredients:
- 6 large eggs, hard-boiled
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped dill
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
- 4 slices of whole grain or sourdough bread
- Butter (optional, for toasting)
- Lettuce leaves or arugula (optional)
Instructions:
- Prepare the eggs:
Start by hard-boiling the eggs. Place the eggs in a pot, cover them with cold water, and bring to a boil. Once boiling, remove from heat and let sit for 10-12 minutes. Cool the eggs under cold running water, then peel and chop them roughly. - Mix the salad base:
In a mixing bowl, combine mayonnaise, Dijon mustard, yellow mustard, white vinegar, lemon juice, and smoked paprika. Stir until smooth. - Incorporate the eggs:
Add the chopped eggs to the mixture, gently folding them in until everything is well-coated. Season with salt and black pepper to taste. - Add the herbs:
Stir in the chopped chives and dill. These fresh herbs will add a bright contrast to the creamy richness of the egg salad. - Toast the bread (optional):
If desired, butter the slices of bread and lightly toast them on a griddle or in a pan until golden brown for extra crunch. - Assemble the sandwich:
Spoon a generous amount of egg salad onto a slice of bread. Add lettuce or arugula if desired for some freshness and crunch. Top with the other slice of bread. - Serve:
Slice the sandwich in half and enjoy your creamy, herby egg salad sandwich!