Egg Salad Sandwiches With Fresh Dill Recipes

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EGG SALAD WITH DILL

Husbands and picky eaters will love this recipe. Fresh herbs are added to eggs with a touch of cream cheese and Grey Poupon® to give this egg salad a taste you'll love.

Provided by Sharon Thompson

Categories     Salad     Egg Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9



Egg Salad with Dill image

Steps:

  • Cut hard-boiled eggs in half, removing egg yolks from egg whites.
  • Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick.
  • Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 2 g, Cholesterol 329.7 mg, Fat 18.7 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 5.3 g, Sodium 495.5 mg, Sugar 1 g

6 hard-boiled eggs, peeled
3 tablespoons mayonnaise, or more as needed
1 ounce cream cheese, softened
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh dill
1 teaspoon Dijon mustard (such as Grey Poupon®)
1 teaspoon paprika
½ teaspoon salt

EGG SALAD SANDWICHES WITH FRESH DILL

This egg salad uses twice the amount of yellow yolk as you would normally make. This is how it is done at E.A.T. (Restaurant), Manhattan. The surplus egg whites and be chopped, or pressed through a sieve for a garnish for soup, salad, rice, or whatever.

Provided by threeovens

Categories     Lunch/Snacks

Time 30m

Yield 2 Sandwiches, 2 serving(s)

Number Of Ingredients 5



Egg Salad Sandwiches With Fresh Dill image

Steps:

  • Place the eggs in a saucepan and cover with cold water; bring to a boil, reduce heat to medium low, and simmer 10 minutes.
  • Place pan under cold running water until the eggs are cooled.
  • Peel eggs and remove the yolks from 4 eggs (reserve the whites for another use); chop yolks and remaining 4 whole eggs.
  • In a medium bowl, mix chopped eggs with mayonnaise and season with salt and pepper; mix in the dill.
  • Make into sandwiches.

8 large eggs
1/3 cup mayonnaise
kosher salt & freshly ground black pepper
1 tablespoon fresh dill, chopped
4 slices bread

WORLD'S BEST EGG SALAD SANDWICH

An egg salad sandwich with new twist! Fresh tomatoes and baby spinach add beautiful color and great flavor.

Provided by shefali chitrang

Categories     Salad     Egg Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10



World's Best Egg Salad Sandwich image

Steps:

  • In a medium bowl, mash the hard-cooked eggs with a fork or pastry blender. Mix in mayonnaise, honey mustard, and jalapeno. Season with black pepper, garlic powder, and salt.
  • Spread egg mixture on four of the bread slices. Layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 32.1 g, Cholesterol 376 mg, Fat 20.3 g, Fiber 3.4 g, Protein 18.9 g, SaturatedFat 4.8 g, Sodium 604.9 mg, Sugar 5.5 g

8 hard-cooked eggs, peeled
3 tablespoons mayonnaise
1 tablespoon minced jalapeno pepper
½ tablespoon honey mustard
½ teaspoon black pepper
½ teaspoon garlic powder
1 pinch salt
8 slices bread
24 leaves baby spinach
8 slices tomato

ELI ZABAR'S EGG SALAD SANDWICH

In 1975, Eli Zabar, the owner of E.A.T., Eli's at the Vinegar Factory and numerous restaurants and markets throughout the city, invented what he calls the platonic ideal of an egg salad sandwich. He did it by eliminating half the egg whites. During this period, he was into simplicity, he said, and he wanted to get to the essential "egginess" of egg salad. The recipe remains unchanged more than 40 years later. But what of all the leftover hard-cooked egg whites? E.A.T. sells them as chopped egg white salad in two versions: plain, and dressed with mayonnaise and dill. Waste not, want not.

Provided by Elaine Louie

Categories     easy, lunch, quick, weekday, main course

Time 30m

Yield 2 sandwiches

Number Of Ingredients 6



Eli Zabar's Egg Salad Sandwich image

Steps:

  • Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.
  • Peel the eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.
  • In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise, and salt and pepper to taste. Add the dill, mix the egg salad once more, and make into sandwiches.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram, TransFat 0 grams

8 large eggs
1/3 cup mayonnaise
Salt
pepper
1 tablespoon chopped fresh dill
4 slices bread

EGG SALAD SANDWICHES

My favorite egg salad sandwich recipe... I prefer serving it on soft wheat bread with lettuce, tomato and pickle slices.

Provided by twinsen514

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13



Egg Salad Sandwiches image

Steps:

  • Mix together everything but the hard-boiled eggs.
  • Pour mixture over hard-boiled eggs and mash until desired texture is achieved.
  • Spread egg salad in between slices of the bread of your choice. Add lettuce, tomato and pickle for a more complete (and generally better-tasting) sandwich.

Nutrition Facts : Calories 331.4, Fat 27.1, SaturatedFat 9.4, Cholesterol 451.1, Sodium 678.6, Carbohydrate 8.9, Fiber 0.2, Sugar 3.4, Protein 13.1

12 hard-boiled eggs
5 tablespoons minced red onions
1/2 fresh lemon, juice of
2/3 cup mayonnaise
1/4 cup butter
2 teaspoons Dijon mustard
1 teaspoon minced fresh dill
1/2 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon curry powder

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