Egg Salad Sandwich
I love egg salad sandwiches. They are so simple, yet so delicious. As a Catholic, we are not allowed to have meat on Fridays during Lent. So during this Lenten season, I have had a lot egg salad sandwiches. This can also be served over a bed of lettuce if you are not in the sandwich mood!
Egg Salad Sandwich
Ingredients
- 8 slices bread toasted if desired
- 4 large lettuce leaves optional
- 4 slices tomato optional
- 8 hardboiled eggs
- 1/4 cup mayo
- 2 tbsp fresh dill
- 2 tsp lemon juice
- 1 tsp seasoned salt
- 1/2 tsp black pepper
- 1/2 tsp sriracha
- 2 celery stalks finely diced
- 2 tbsp chopped scallions finely chopped
- 1 tsp mustard
Instructions
- in bowl, mix together mayo, mustard, dill, lemon juice, salts, pepper, paprika, sriracha
- fold in chopped celery and scallions
- tear eggs in chunks and crumble yolks* and then gently fold into mixture
- to create sandwiches: first toast the bread (if so desired), then add lettuce and tomato (optional) and then top with about 1/4 of the egg salad. I like to cut my sandwiches in half on the diagonal and serve with potato chips.
Notes
*I am not a huge yolk person, so I typically will only use 4 of the yolks from the 8 eggs
