The Best Egg Salad Sandwich

• servings: 4 servings
• active time: 10 minutes
• total time: 23 minutes

Ingredients

8 large eggs, hard-boiled

¼ cup mayonnaise, plus more as needed

2 tablespoons Dijon mustard

2 tablespoons minced chives or green onions

1 teaspoon unfiltered apple cider vinegar or pickle juice

½ teaspoon garlic powder

¼ teaspoon paprika

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

8 slices of your favorite bread or 4 croissants, halved crosswise

4 large pieces of romaine lettuce

Minced red onion

Minced celery

Chopped fresh dill

Minced or grated radishes

Capers, drained

Cooked crumbled bacon

Minced pickles

Chopped Calabrian chilis

Hot sauce

Directions

Peel the eggs

Working with one egg at a time, carefully tap the rounded-bottom until it begins to crack. Tap around the egg until the peel begins to loosen. Peel the eggs. Place the peeled eggs in a large bowl.

Mix the filling

Using 2 knives, chop the eggs into pea-sized pieces. Alternatively, you can use a hard-boiled egg slicer, or a box grater to cut the eggs. Add the mayonnaise, mustard, chives, vinegar, garlic powder, paprika, salt, and pepper. Mix well to combine. Taste and adjust the flavors as needed. If desired, add in some of the mix-ins and gently mix to combine.

Make the sandwich

To make your egg salad into an egg salad sandwich, place a piece of lettuce on top of a slice of bread, dollop with ¼ of the egg salad, and top with another slice of bread. Repeat with remaining ingredients to make 3 more sandwiches.

Nutrition

• Calories: 407
• Total Fat: 22 g
• Saturated Fat: 5 g
• Cholesterol: 377 mg
• Sodium: 757 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 5 g
• Total Sugars: 9 g
• Protein: 21 g