The Best Egg Salad Sandwich

We use an aerogarden to get fresh herbs inside all winter, and it has been going into overdrive lately. Especially the dill. So today I was trying to decide what to have for lunch that would use an abundance of dill. I decided on an egg salad sandwich – easy, fresh, and full of protein. Plus it feels like spring out today, and for me there is something nice and spring-y about a fresh egg salad sandwich.
 
While a classic egg sandwich is great on some lightly toasted fresh bread, you could easily have it on crackers or flatbread instead, or even as a scoop on a salad. If you choose to have it as a sandwich, I always recommend lining the bread with some some lettuce – either a butter lettuce or some nice peppery arugula – both for flavor and for texture. Plus it helps to hold the egg salad on the sandwich.
 
One of the nice things about egg salad is that you can really season it with whatever green herbs you personally prefer or have on hand.  For me, I either use just tarragon, or in this case I mixed the chopped dill with some diced chives. You could even add some chopped celery for some crunch.
 
To make this even easier, I used my simple yet handy egg cooker. My rule of thumb is 2 eggs per serving, so if you are making it for more than one person you can judge accordingly.
 

The Best Egg Salad Sandwich

INGREDIENTS:

• 2 Large Hard-boiled eggs * (per person if you want to multiply the recipe accordingly)
• ¼ Cup Mayonnaise (I prefer Duke’s)
• 2 T Dijon mustard
• 2 T minced chives
• 1 tsp apple cider vinegar, or pickle juice
• ½ tsp garlic powder
• ¼ tsp paprika
• ¼ tsp salt
• ¼ tsp black pepper
• Chopped fresh dill, to taste
• Chopped red onion, to taste
• 2 slices of thickly cut bread
• 2 pieces of butter lettuce, or a handful of arugula

 
PREPARATION:
Step 1:
Hard boil the number of eggs that you’ll need. Once cooled, gently tap on the bottom to begin to crack the shell, then peel. Discard the shells.

Step 2: 
Either using a knife or an egg slicer, chop the eggs into pea-sized chunks, and place them into a medium sized bowl.

Step 3:
In the bowl, add the mayonnaise, mustard, chives, apple cider vinegar, garlic powder, paprika, salt and pepper. Mix well to combine.

Step 4:
Once well mixed, add the dill and onion, and any additional salt and pepper, then  mix well to combine.
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Step 5:
Place the lettuce on top of a slice of bread, and top with the egg salad, then some additional lettuce and the other slice of bread, and Enjoy!
 
*Note: For the perfect hard-boiled eggs, I use a small, inexpensive egg cooker. I use this one from Amazon, and they have similar ones at Target. This makes it easy to cook eggs for recipes, or if you need a lot to dye for Easter!