Description
This classic egg salad recipe combines perfectly cooked hardboiled eggs with fresh herbs, tangy lemon, and creamy mayonnaise for a flavorful and satisfying sandwich filling. It’s easy to prepare, versatile, and ideal for a quick lunch or picnic. The addition of capers and stoneground mustard adds a delightful zing, while the paprika provides a subtle smoky warmth.
Ingredients
Scale
Egg Salad Ingredients
- 6 hardboiled eggs
- 1/2 cup chopped fresh herbs (dill, chives, parsley, and mint)
- 1/3 cup mayonnaise
- 1 tablespoon stoneground mustard
- 1 tablespoon capers, finely chopped
- 1 tablespoon lemon juice
- Zest of one lemon
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
Serving
- 6 to 8 slices of sourdough bread
Instructions
- Prepare the eggs: Roughly chop the hardboiled eggs using a knife or a pastry cutter and transfer them to a mixing bowl. This creates the base texture of your egg salad, ensuring it’s chunky but easy to mix.
- Mix the salad: Add the chopped fresh herbs, mayonnaise, stoneground mustard, finely chopped capers, lemon juice, lemon zest, kosher salt, paprika, and ground black pepper to the bowl with the eggs. Stir everything together gently but thoroughly to combine all flavors evenly.
- Assemble the sandwich: Toast 6 to 8 slices of sourdough bread until golden and crisp. Spread a generous layer of the prepared egg salad onto half of the toasted slices, then top with the remaining slices to form sandwiches. Cut into triangles for easy serving and enjoy fresh.
Notes
- Use fresh herbs for the best flavor and aroma.
- Hardboil eggs properly to avoid green yolks—cook them for about 10 minutes and cool quickly in ice water.
- Feel free to adjust the amount of mayonnaise and mustard to your taste for creaminess and tang.
- Capers add a nice salty, briny kick; omit if you prefer a milder salad.
- Serve the egg salad sandwiches immediately or chill them for up to 24 hours for flavors to meld.
- To make it gluten-free, use gluten-free bread instead of sourdough.
