Egg Salad Sandwiches with Chives and Dijon
Creamy mashed soft boiled eggs with chives and Dijon, spread on soft buttered white bread.
Equipment
- Medium saucepan
- Fork
- Potato Masher
- Mixing bowl
- Serrated knife
Ingredients
Main Ingredients
- 6 large eggs boiled for 8 minutes, cooled in ice water, and peeled, for the filling
- 1 tbsp mayonnaise for the filling
- 2 tsp Dijon mustard for the filling
- 2 tsp chives finely chopped, or green onion tops, for the filling
- ½ tsp black pepper for the filling
- ¼ tsp kosher salt for the filling
- 8 slices soft white sandwich bread for the sandwiches
- 2 tbsp unsalted butter softened, for spreading on the bread
Instructions
Cooking
- Cook the eggs. Boil for 8 minutes, move to an ice bath for 5 minutes, then peel.
- Mash. Break the eggs up with a fork, then work them with a masher until creamy with small pieces.
- Season. Fold in the mayonnaise, mustard, chives, pepper, and salt and taste.
- Assemble. Butter the bread, spread filling over 4 slices, and top with the other 4.
- Cut. Trim the crusts if desired and slice the sandwiches. Serve cold or at cool room temperature within 2 hours.
Notes
Substitutions: Use green onion tops for chives and whole grain bread for white.
Tips: For children, pregnant women, and older adults, boil the eggs 10 to 12 minutes.
Storage: Refrigerate the filling for up to 3 days; do not freeze.