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Categories: Sandwiches, Vegetarian

Egg salad sandwich with dill

Egg salad sandwich with dill
Ricardo DeAratanha / Los Angeles Times

There's something wonderful about an egg salad sandwich. Or a chicken salad sandwich. Or a tuna salad sandwich. Salad sandwiches are the ultimate lunchtime comfort food for this fickle in-between season. We've had enough split-pea soup and chili by now, ... Read more

Total time: 30 minutes | Serves 4
  • 8 hard-boiled eggs, peeled
  • 2 tablespoons minced green onion
  • 1/4 cup minced celery
  • 1 1/2 tablespoons Dijon mustard
  • 2 teaspoons white vinegar
  • 1/4 cup mayonnaise
  • 1/4 teaspoon salt
  • 2 cups shredded iceberg lettuce
  • 2 tablespoons chopped dill
  • 8 slices olive bread
  • Cracked black pepper

Step 1Chop the eggs. Stir in the onion, celery, mustard, vinegar, mayonnaise and salt. Cover and chill until ready to serve.

Step 2Toss together the shredded lettuce and dill.

Step 3Divide the egg salad among 4 slices of the bread, spreading it to the corners. Grind black pepper over the egg salad, then place equal amounts of the lettuce-dill mixture on each sandwich. Top with the remaining bread slices. Cut in half and serve.

Each serving:
376 calories; 17 grams protein; 23 grams carbohydrates; 2 grams fiber; 24 grams fat; 5 grams saturated fat; 432 mg. cholesterol; 733 mg. sodium.
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