Egg salad sandwiches are nothing new. This colorful and refreshing version is loaded with dill and punchy, sweet relish. Sandwiched with sliced pickled beets, cucumbers and radishes, this sandwich is bright, crunchy and fresh.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 4 teaspoons Dijon mustard, plus more for spreading
- 1 tablespoon sweet relish
- 2 teaspoons fresh lemon juice
- 2 scallions, thinly sliced
- 1 stalk celery, finely chopped
- 1/4 cup roughly chopped fresh dill
- Kosher salt and freshly ground pepper
- 8 thin slices multigrain or white sandwich bread
- 8 to 16 slices pickled beets (depending on size)
- Butter lettuce leaves and sliced cucumbers and radishes, for topping
- Sour cream and onion potato chips, for serving
Instructions
- Bring a medium saucepan of water to a boil. Gently lower the eggs into the water and return to a boil. Reduce the heat and simmer the eggs 8 minutes. Drain the eggs, then rinse under cold water until cool enough to handle. Peel the eggs, then chop.
- Stir together the mayonnaise, mustard, relish and lemon juice in a large bowl. Fold in the chopped eggs, scallions, celery and dill; season with salt and pepper.
- Toast the bread, if desired, and lightly spread with mustard. Layer some pickled beets, lettuce, cucumbers and radishes on half the bread slices; season with salt and pepper. Top with the egg salad and remaining bread. Halve the sandwiches and serve with potato chips.
Nutrition Facts
| Calories | 370 |
| Total Fat | 21 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 286 milligrams |
| Sodium | 809 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 5 grams |
| Sugar | 8 grams |
| Protein | 17 grams |