Easy Egg Salad Sandwich
Whip up this quick and creamy egg salad featuring perfectly mashed yolks, crunchy celery, fresh dill, and a touch of smoked paprika, all served on crisp toasted bread.
Servings 4 portions
Calories 410kcal
Equipment
- Medium pot
- Mixing bowl
- Fork or whisk
Ingredients
Salad Base
- 6 large eggs
- 1/4 cup celery finely diced
- 2 tablespoons green onions thinly sliced
Dressing & Seasoning
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 tablespoon fresh dill chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sumac
For Serving
- 4 slices sourdough or toasted brioche bread
- 1 tablespoon Butter for bread
- 4 Lettuce leaves
- 4 strips crispy turkey bacon or beef bacon Optional
Instructions
- Hard-boil the eggs by placing them in a pot of water, bringing it to a boil, then covering and removing from heat for 12 minutes.
- Transfer the eggs to an ice bath for 5-10 minutes to ensure they are easy to peel.
- Peel the eggs and separate the yolks from the whites.
- In a mixing bowl, mash the yolks with mayonnaise, Dijon mustard, and yellow mustard until the mixture is smooth and creamy.
- Roughly chop the egg whites and add them to the yolk mixture along with the celery, green onions, fresh dill, salt, pepper, smoked paprika, and sumac.
- Gently fold the ingredients together until well combined, being careful not to over-mash the whites.
- To assemble, lightly toast your bread of choice and spread a thin layer of butter or place a lettuce leaf on the bread to create a moisture barrier.
- Scoop a generous portion of egg salad onto the bread, top with crispy turkey bacon if desired, and serve immediately.
Notes
Informations nutritionnelles :
Calories : 410 kcal | Protéines : 16 g | Glucides : 24 g | Lipides : 28 g | Fibres : 2 g
Conseil : Conservez la salade d'œufs dans un récipient hermétique au réfrigérateur et assemblez vos sandwichs juste avant de les déguster pour éviter de détremper le pain.