Classic Creamy Herb Egg Salad Sandwich

Jun 24

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This creamy egg salad is made with fresh summer herbs like parsley, dill, and chives giving it a vibrant flavor. Serve this classic summer lunch favorite on homemade Whole Wheat Bread. Fresh from the garden, this sandwich is sure to become your new favorite quick recipe for lunchtime all week long!

what is egg salad?

Egg salad has been around for centuries. In fact, one of the first ever recorded recipes for egg salad in a cookbook was in The Boston Cooking-School Cook Book by Fannie Farmer in 1896. The recipe hasn’t changed much since then, which means it’s a tried and true American recipe that has lasted through the generations!

Egg salad typically consists of hard-boiled eggs mashed and mixed with creamy dressings like mayonnaise, sour cream, mustard, and vegetables like red onion, celery, and even pickles. It’s a creamy, cold salad that can be served on bread or alone and is usually served at potlucks or for a luncheon.

gathering ingredients to make classic egg salad:

To make a classic creamy egg salad at home, you will need to gather a few key ingredients. You most likely have these already stocked in your pantry and refrigerator, but you can easily find each of these ingredients at your local market.

Eggs. The kind of eggs that you use will determine the flavor of your egg salad. If you are able, try to use eggs from chickens that are allowed to graze on pasture and eat fresh greens and insects. These will have deep orange-yellow yolks packed with flavor!
Red Onion. I love for my egg salad to have a slight crunch, and I think red onion does the trick! Some people like to add celery to their egg salad, but it’s a bit too chunky for my taste.
Dill Pickles. Dill pickles and pickle juice give this egg salad the perfect amount of acidic flavor. If you don’t like pickles, you can use distilled white vinegar instead.
Mayonnaise. The type of mayonnaise is up to your preference. I personally love Hellman’s if I am using a store-bought mayo, but homemade is great too!
Sour Cream.
Fresh Herbs. In this recipe, I used fresh parsley, dill, and chives.
Paprika. Try using smoked paprika for an extra flavor boost!
Salt and Pepper.

how to hard boil eggs:

Hard-boiled eggs sound simple enough, but they can be a difficult beast to tame! If you have ever had to deal with issues when it comes to peeling eggs, then I have a few tricks for you that may help.

Boil in a single layer. Add your eggs to a large saucepan with a lid in a single layer and fully cover with water. Bring the water to a full rolling boil over medium heat.
Cover for 10 minutes. As soon as the water starts to boil, turn off the heat. Cover the pan and leave it to rest for 10 minutes.
Place the eggs in ice water. Transfer the hot eggs, gently, to a large bowl filled with ice water. Replace the ice as needed until the eggs are cooled, or around room temperature.
Put the eggs in the fridge. Dry the eggs and place them on a dish. Place the dish in the refrigerator for at least 1 hour or until the eggs are fully chilled. They can remain in the refrigerator at this point for about 7 days.
Peel the eggs cold. It is much easier to peel a hard-boiled egg when it is cold, especially if they are very fresh eggs.

toppings to add to egg salad sandwiches:

Egg salad sandwiches don’t have to be boring! There is a lot of flavor packed into a helping of egg salad, but you can add even more flavor and texture to your sandwich by including some fresh toppings like these:

Lettuce.
Avocado.
Tomato.
Dill Pickles.
Bacon.
Pickled Red Onion.
Microgreens.

how to make creamy herb egg salad sandwiches:

Step One: In a large bowl with a potato masher, mash the eggs until they resemble coarse crumbs. Stir in the red onion, dill pickles, dill pickle juice, mayonnaise, sour cream, parsley, dill, chives, paprika, salt, and pepper until well combined, about 2 to 3 minutes.

Step Two: When all of the ingredients are well mixed, cover the bowl with plastic wrap or transfer the egg salad to an airtight container and store in the fridge for at least 2 hours before serving. It will keep in the refrigerator for about 4 to 5 days.

Step Three: When you are ready to serve the egg salad, build your sandwiches just before serving. On one half of the sandwich bread, arrange a few slices of avocado. Top with egg salad, and sprinkle on some microgreens. Close the sandwich with a second piece of bread. Slice the sandwich in half and serve cold!

what to serve with egg salad sandwiches:

Looking to plan a fun and fresh meal for a summer picnic or luncheon? Try pairing your egg salad sandwiches with these yummy and refreshing dishes!

final thoughts:

This sandwich has everything that you love about summer! With the delicious flavor of fresh eggs, crunchy red onion, bright dill pickles, and flavorful herbs it’s one of my favorite recipes to enjoy while picnicking or serving lunch out on the front porch. This easy egg salad sandwich recipe is full of fresh flavor and healthy ingredients!

xoxo Kayla

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Yield: 8

Author: Kayla Lobermeier

Classic Cream Herb Egg Salad Sandwich

This creamy egg salad is made with fresh summer herbs like parsley, dill, and chives giving it a vibrant flavor. Serve this classic summer lunch favorite on homemade Whole Wheat Bread.

Prep time: 30 MinInactive time: 2 HourTotal time: 2 H & 30 M

Ingredients

Classic Creamy Herb Egg Salad

12 large eggs, hard boiled and chilled
1/4 cup (60 g) finely chopped red onion
2 tbsp (30 ml) dill pickle juice
1 cup (240 ml) mayonnaise
1/2 cup (120 ml) sour cream
2 tbsp (8 g) fresh parsley, minced
2 tbsp (8 g) fresh dill leaves, minced
1 tbsp (5 g) fresh chives, chopped
2 tsp paprika
2 tsp kosher salt
1/2 tsp black pepper

Sandwich Toppings

1 loaf Whole Wheat Bread
2 large avocados, sliced
1/2 cup (38 g) microgreens

Instructions

In a large bowl with a potato masher, mash the eggs until they resemble coarse crumbs. Stir in the red onion, dill pickle juice, mayonnaise, sour cream, parsley, dill, chives, paprika, salt, and pepper until well combined, about 2 to 3 minutes.
When all of the ingredients are well mixed, cover the bowl with plastic wrap or transfer the egg salad to an airtight container and store in the fridge for at least 2 hours before serving. It will keep in the refrigerator for about 4 to 5 days.
When you are ready to serve the egg salad, build your sandwiches just before serving. On one half of the sandwich bread, arrange a few slices of avocado. Top with egg salad, and sprinkle on some microgreens. Close the sandwich with a second piece of bread. Slice the sandwich in half and serve cold!