Description
A herb-packed egg salad sandwich recipe made with fresh dill, parsley, and chives. I like to serve this on a bed of arugula with some fresh microgreens on top!
Ingredients
- ⅓ cups Olive Oil Mayonnaise
- 2 Tablespoons Chopped Fresh Parsley
- 2 Tablespoons Chopped Fresh Chives
- 1 Tablespoon Chopped Fresh Dill
- 1 Tablespoon Minced Red Onion Or Shallot (optional)
- 6 Hard-boiled Large Eggs
- Salt And Fresh Cracked Pepper, To Taste
- Lettuce And Microgreens, For Garnish
- 6 slices Good Bread
Preparation
In a medium bowl, mix together mayo, parsley, chives, dill, and minced red onion (optional). Mash eggs with a fork or a potato masher, add salt and pepper and gently stir everything together. Refrigerate until ready to serve.
To prepare the sandwiches, place lettuce and microgreens on some bread and top with a scoop of egg salad. Enjoy!
Note: Egg salad filling will last in the fridge for up to 3 days.
