We tuck a few dill plants in along the herb bed every spring just for days like this. There’s not much to egg salad, really, but the good kind depends on using enough dill that you taste it in every bite, and bread soft enough to smoosh a little when you bite down.
Prep
15 min
Cook
12 min
Serves
4
Category
Main
Ingredients
- 8 hard-boiled eggs, peeled and chopped
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 stalk celery, finely diced (optional)
- 2 tablespoons finely chopped fresh dill (or parsley, if that’s what’s on hand)
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 8 slices soft white or potato bread
- Lettuce leaves, for the sandwich
Instructions
- In a bowl, combine the chopped eggs, mayonnaise, mustard, celery, dill, parsley, and lemon juice.
- Mix gently, just until everything’s coated. You want some texture left, not a paste.
- Season with salt and pepper, then taste and adjust.
- Cover and chill at least 20 minutes to let the flavors come together.
- Layer lettuce and a generous scoop of egg salad between slices of bread. Slice and serve.
Simple as that. Some things don’t need improving on. Want to grow your own? Check our guide for lettuce.
Explore More Fresh Ingredients
Every recipe in this book starts with something we grew ourselves. Real seeds from our own garden beds, the same ones behind every dish here.