An egg salad sandwich is a timeless classic, offering a perfect balance of creamy texture and savory flavor. Using fresh, organic eggs and high-quality fats makes this simple meal both nourishing and incredibly satisfying.
Adding a touch of acidity from lemon or mustard helps cut through the richness, while fresh herbs provide a bright, aromatic finish.
Benefits of Egg Salad
- High-Quality Protein: Eggs contain all nine essential amino acids, making them a complete protein source.
- Brain Health: Yolks are rich in choline, a nutrient vital for cognitive function and memory.
- Versatility: It can be served on toasted sourdough, wrapped in large lettuce leaves, or scooped with grain-free crackers.
Classic Herbed Egg Salad
This recipe focuses on a creamy consistency with a subtle crunch from fresh vegetables.
Ingredients
- 6 large organic eggs
- 1/4 cup avocado oil mayonnaise (or Greek yogurt for a tangier version)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chives or dill, finely chopped
- 1/2 cup celery, finely diced (for crunch)
- 1 teaspoon fresh lemon juice
- Salt and black pepper to taste
- 4 slices of toasted artisanal bread
Instructions
- Boil: Place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat, cover, and let sit for 10 to 12 minutes.
- Chill: Transfer eggs to an ice bath for 5 minutes. This makes them easier to peel and stops the cooking process to prevent a grey ring around the yolk.
- Peel and Dice: Carefully peel the eggs and chop them into bite-sized cubes.
- Mix: In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, herbs, salt, and pepper until smooth.
- Fold: Add the chopped eggs and diced celery to the dressing. Gently fold everything together until the eggs are evenly coated but still hold their shape.
- Assemble: Scoop a generous portion of the salad onto a slice of toasted bread. Top with fresh greens like arugula or watercress, and close the sandwich.
