Classic Egg Salad Sandwiches Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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