Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh dill, chopped
- 8 slices whole grain bread
- 1/4 cup lettuce leaves
Instructions
- Hard boil the eggs and let them cool.
- Peel and chop the eggs into small pieces.
- In a bowl, mix the chopped eggs with mayonnaise, Dijon mustard, salt, black pepper, and dill.
- Spread the egg salad onto 4 slices of bread.
- Add a layer of lettuce on top of the egg salad.
- Top with the remaining bread slices and cut the sandwiches into finger-sized portions.
Notes
- For an extra kick, add a pinch of paprika on top before serving.
- Sandwiches can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 sandwiches
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 210mg