Best Egg Salad Recipe for Creamy Classic Sandwiches
A creamy, tangy egg salad made with Hellman’s mayonnaise, mustard, and fresh herbs, served on toasted 7-grain bread for a balanced, refreshing bite.
Ingredients
- 6 large hard-boiled eggs, peeled and chopped
- 3/4 cup Hellman’s mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon stoneground mustard
- 1 tablespoon white vinegar or fresh lemon juice
- 2 tablespoons fresh chives, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill weed, chopped
- Salt and pepper to taste
Instructions
- Hard-boil eggs: Place eggs in a pot, cover with water, and bring to a boil. Reduce heat to a simmer, cook 10 minutes. Transfer to an ice bath; peel.
- In a bowl, mix mayonnaise, Dijon mustard, stoneground mustard, and lemon juice/vinegar until smooth.
- Fold in chopped eggs, chives, parsley, dill, and season with salt and pepper.
- Chill for 15–30 minutes.
- Assemble sandwiches on toasted 7-grain bread with lettuce.
Notes
Substitute green onions for chives if needed.
Use light mayo for a lower-fat version.
Storage: Refrigerate salad for up to 2 days.
Use light mayo for a lower-fat version.
Storage: Refrigerate salad for up to 2 days.
Nutrition
Serving: 1gCalories: 245kcalCarbohydrates: 5gProtein: 12gFat: 20gSaturated Fat: 3gCholesterol: 270mgSodium: 350mgFiber: 1g
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