Classic Egg Salad Sandwiches with Fresh Herbs

A well-made egg salad sandwich is one of the simplest pleasures of lunch: tender chopped eggs, a creamy dressing with a little mustard and lemon, crisp celery and a handful of fresh herbs, piled on good bread with lettuce. This version keeps the mayonnaise in check and adds a spoonful of Greek yogurt, so it tastes fresh rather than heavy.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 4 servings

Ingredients Method Notes

Ingredients

8 large eggs
1/4 cup mayonnaise
2 tbsp plain Greek yogurt
2 tsp Dijon mustard
1 tsp lemon juice
1 stalk celery finely diced
2 tbsp red onion or shallot finely diced
2 tbsp fresh chives chopped
1 tbsp fresh dill chopped
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika optional
8 slices whole grain or sourdough bread
4 leaves lettuce butter or leaf lettuce

Method

Place the eggs in a saucepan and cover with cold water by an inch. Bring to a boil over medium-high heat, then cover, remove from the heat and let stand for 11 minutes.
Transfer the eggs to a bowl of ice water and cool for at least 5 minutes. Peel them under running water.
Chop the eggs into small pieces, or mash them with a fork for a smoother texture.
In a bowl, mix the mayonnaise, yogurt, mustard, lemon juice, salt and pepper.
Fold in the eggs, celery, onion, chives and dill until evenly combined. Taste and adjust the seasoning.
Toast the bread if you like. Layer lettuce on half the slices, spoon the egg salad on top, sprinkle with paprika and close the sandwiches.

Notes

Eggs that are a week or two old peel more easily than very fresh ones.
Chop the celery and onion very small so they add crunch without dominating.