Simple Egg Salad Sandwich Recipe with Farm Fresh Eggs
Make this dairy free egg salad for tasty homemade summer sandwiches!
Servings: 8 sandwiches
Equipment
- stockpot with a lid
- dinner plate
- cutting board
- sharp kitchen knife
- 4 quart bowl
Ingredients
- 12 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
- 1/3 cup hollow onion green rings
- 1 tablespoon fresh dill, minced
- 1/4 teaspoon paprika
- 1/3 cup finely chopped dill pickles or pickled garlic scapes
Instructions
- Boil fresh eggs for 12-15 minutes, until they're firm throughout.
- Cool eggs under running water.
- Peel eggs by hand or halve and scoop egg out with a spoon.
- Place peeled eggs on a dinner plate and mash by hand with a fork.
- Stir in mayonnaise, mustard, salt and paprika.
- On the cutting board, chop hollow onion greens, mince dill and cut up pickles.
- Stir these into your egg salad and make sure it's salted to taste.
- Spread between two pieces of bread and add tomato, lettuce, fresh basil or any other herb or vegetable you and your family enjoy.
- Serve chilled.
- Store up to a week in the fridge in an airtight container.
