Introduction
This classic egg salad sandwich gets a fresh lift with bright green onion, a hint of dill, and a peppery crunch from microgreens. It’s the perfect balance of creamy, savory, and herby, all ready in under 30 minutes. You’ll find it makes an ideal make-ahead lunch that feels both comforting and a little gourmet.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3 sandwiches (9 servings of egg salad)
Ingredients
- 2 large eggs (hard boiled)
- 1/2 teaspoon dry mustard
- 1 small green onion (sliced thin, white and green)
- 1/2 teaspoons fresh dill ((if using dried dill, use 1/2 teaspoon or to taste.))
- 1/4 cup mayonnaise
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 6 slices white bread
- 2 Tablespoons butter (softened)
- 1/2 cup microgreens (or watercress)
Instructions
- Place the hard boiled eggs in a medium mixing bowl and use a fork or pastry cutter to chop them to your desired consistency (chunky or fine).
- To the chopped eggs, add the dry mustard, sliced green onion, fresh dill, mayonnaise, kosher salt, and black pepper.
- Gently stir all ingredients together until fully combined. Taste and adjust seasoning if desired.
- Lay out the 6 slices of white bread. Spread the softened butter evenly on one side of each slice.
- Divide the egg salad mixture evenly among the buttered sides of 3 bread slices.
- Top the egg salad on each slice with a portion of the microgreens.
- Place the remaining 3 slices of bread on top, buttered side down, to form 3 sandwiches. Slice in half and serve immediately.
Variations
- Open-Faced: Skip the top slice of bread and serve the egg salad piled high on a single buttered slice, topped with microgreens.
- Wrap Style: Spread the egg salad in the center of a large flour tortilla, add microgreens, roll tightly, and slice into pinwheels.
- Lettuce Cups: For a low-carb option, spoon the egg salad into large, sturdy butter lettuce leaves.
- Toasted Bread: Lightly toast the white bread before buttering and assembling for a warm, crunchy contrast to the creamy filling.
Tips for Success
- For easy-to-peel hard boiled eggs, use slightly older eggs and plunge them into an ice bath immediately after boiling.
- Let your hard boiled eggs cool completely before chopping and mixing to prevent the mayonnaise from becoming greasy or separating.
- For the best texture and flavor, allow the mixed egg salad to chill in the refrigerator for at least 15-20 minutes before assembling sandwiches.
- Spread the softened butter all the way to the edges of the bread to create a moisture barrier that keeps the sandwich from getting soggy.
Storage & Reheating
Store the egg salad mixture (without bread or microgreens) in an airtight container in the refrigerator for up to 3 days. Assembled sandwiches are best eaten immediately but can be wrapped tightly and refrigerated for up to 1 day. This dish is not recommended for freezing or reheating.
FAQ
Can I make the egg salad ahead of time?
Yes, the egg salad mixture can be prepared and stored in the refrigerator up to 2 days in advance, which often allows the flavors to meld and improve.
What can I use instead of microgreens?
As noted in the ingredient list, watercress is a direct substitute. Other great alternatives include arugula, baby spinach, or thinly sliced romaine lettuce.
My egg salad is a bit dry. What should I do?
Gently mix in an additional 1-2 teaspoons of mayonnaise until you reach your preferred creamy consistency.
How do I prevent my sandwich bread from getting soggy?
The layer of softened butter on the bread acts as a protective barrier against moisture from the filling. Also, avoid assembling sandwiches more than an hour before serving.
Why is there dry mustard in the recipe?
Dry mustard adds a sharp, tangy depth of flavor that complements the eggs and mayonnaise without the added liquid of prepared mustard.
How many hard boiled eggs should I start with to get 2 large eggs?
Start with 2 large, uncooked eggs. Once hard boiled, peeled, and chopped, they will yield the correct amount for this recipe.
