Egg Salad Sandwich
Simple and classic sandwich for lunch or picnics.
Servings: 4
Calories: 185kcal
Cost: $4
Ingredients
- 8 hard-boiled eggs
- ¼ c Hellmann's Mayonnaise Dressing with Olive Oil
- ½ T dill weed
- 2 T green onion
- ¼ c celery
- 2 T mustard
- ½ t salt
- ¼ t pepper
Instructions
How to Boil Eggs
- Place eggs in the bottom of a saucepan and fill with cold water, just to cover the eggs.
- Bring the water to a rapid boil (8 - 12 minutes), cover and remove from the burner. Let them rest with the lid on about 10 minutes.
- Remove the eggs into a large bowl of ice water to stop the cooking process and allow them to cool.
- From here, you can refrigerate them overnight, or allow them to become cold in the refrigerator. They will be ready to peel in about 4 hours.
How to Make Egg Salad
- Peel your eggs, halve them, separating egg yolks and whites. Toss two of the egg yolks (or give them to the dog).
- Mash & whip the egg yolks with mayo, mustard, salt and pepper.
- Dice the egg whites, celery and onion and add them to the egg yolk mix. Fold the dill in and serve on whole grain bread. Garnish with a dash of paprika and lettuce.