- Prep time:
- 15 minutes
- Cook time:
- 20 minutes
- Egg Salad for 4-6 sandwiches
1 out of 5
- 1 dozen Large Eggs
- 1½ cups Best Foods mayonnaise
- ¼ cup Maille Dijon mustard
- ¼ cup fresh dill, minced
- ¼ cup red onion, minced
- 2-3 tablespoons plus 2½ teaspoons kosher or sea salt
- 2 teaspoons cracked black pepper
- 1 head butter (Bibb) lettuce
- ½ small red onion, sliced very thin
- ½ cucumber, sliced very thin
Place eggs in a medium-sized pot, cover with cold water and add 2-3 tablespoons of salt to pot. Place pot on stovetop over high heat. Cook an additional 10 minutes after water begins to boil, then remove from heat and let stand 5 minutes. Drain off hot water, then place pot in sink and run cold tap water over eggs until cool to touch. Peel immediately, then transfer to a bowl and chill in refrigerator.
While eggs finish chilling in refrigerator, prep and mix together remaining ingredients. Dice hard-cooked eggs small, combine with mayonnaise mixture and season to taste with 2½ teaspoons salt and 2 teaspoons pepper. Refrigerate until ready for use.
Serve on sliced Rye, Sourdough or Sour Wheat-Walnut bread from Sacramento Baking Company with butter lettuce leaves and thin slices of red onion and cucumbers. A great twist to this sandwich is to add nasturtium flowers, fresh from your garden – it makes it a perfect feature to your special brunch or afternoon tea.
Egg Salad will keep for 3 days in refrigerator if properly covered and stored.