I’d never eaten an egg salad sandwich until about a year ago. I know that sounds silly as they’re supposed to be something of a staple sandwich. Or perhaps just an alternative to PB&J? But when I came across this recipe, which was so simple, yet so flavorful, I had to try egg salad.
To my pleasure, this egg salad sandwich rocks. It’s so good, I’ll admit to eating the egg salad even without bread. (If you’re interested in making your own bread to go along, I highly recommend this white bread which I’ve made a dozen times.)
Egg Salad Sandwich
7 hard-boiled eggs
4 tbsp mayonnaise
2 tbsp dijon mustard
1/2 tbsp dill or fresh dill, handful, roughly chopped
1/2 tbsp chives or fresh chives, handful, minced
Salt and pepper to taste
Add the mayo and mustard to the eggs. Mix well. Then add the dill, chives, salt, and pepper. Mix a little gentler.
Scoop onto bread and serve. It’s very simple, yet very good.