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Creamy Herb Egg Salad Sandwich for Picnics

Two halves of a thick egg salad sandwich stacked on a wooden board, showing creamy filling with green herbs.
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Make this simple, creamy egg salad recipe for a satisfying picnic lunch. It features fresh herbs for bright flavor, perfect for your next family outing.

Ingredients

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  • 6 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon finely chopped fresh chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 slices sandwich bread

Instructions

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil over high heat. Once boiling, remove from heat, cover, and let stand for 10 minutes.
  2. Drain the hot water and immediately cover the eggs with ice water. Let them cool completely, about 10 minutes.
  3. Peel the cooled eggs and chop them coarsely. Place the chopped eggs in a medium bowl.
  4. Add the mayonnaise, Dijon mustard, and white vinegar to the bowl. Mix gently until just combined.
  5. Stir in the celery, dill, and chives. Season with salt and pepper. Mix until everything is evenly distributed.
  6. To assemble your easy lunch, spread the egg salad evenly onto four slices of bread. Top with the remaining four slices of bread.
  7. Cut the sandwiches in half for easy packing. Pack immediately for your picnic sandwich outing.

Notes

  • For a tangier flavor, substitute half of the mayonnaise with plain Greek yogurt.
  • If you do not have fresh herbs, use 1 teaspoon of dried dill and 1/2 teaspoon of dried parsley.
  • Chill the egg salad for at least 30 minutes before serving to allow flavors to meld.

Nutrition

Find it online: https://dishicious.com/egg-salad-sandwich-picnic-lunch-ideas/