I’ve been a fan of egg salad sandwiches for most of my life. I’m not sure what it is – probably the fact that they taste great and are off the beaten path. I don’t eat them very often and when I do, I always enjoy. The thing is, I’ve oftentimes wondered how to take the regular egg salad sandwich up a notch. You know, break free from the typical recipe of hard boiled eggs and mayonnaise we all know from when we were kids to something more substantial. Perhaps a wider variety of flavors and something else mixed in with those eggs. Well, if you’ve ever thought about something similar, you’re in for a treat today.
The first area this recipe focuses on is flavor and that can be found in the dressing. With the use of yogurt, dill, mustard, honey and garlic, things become very tasty. In my opinion, we’ve already taken a step up from regular mayo. Next, the recipe focuses on texture and the ability to fill the belly. Of course, we have the hard-boiled eggs, but we also get to enjoy some carrot, celery, onion, bell pepper and capers. Okay, the capers add some flavor too.
I prepared this recipe last night and Laura and I ate some sandwiches for dinner. Surprisingly, they were heavy – meaning they weighed a lot. These weren’t any regular egg salad sandwiches. They were really filling, which I always like. I picked up some “farmer’s bread,” which is a more rustic version of regular bread. I put the ingredients on that and I found things to be very satisfying.
Lastly, I’d like to thank Paulette Mitchell for her cookbook Vegetarian Sandwiches. I pulled this recipe from that and added some of my own tweaks to it. It’s a winner.
Makes: 2 Sandwiches
As a note, I doubled up on this recipe as I made it last night because I would like some more sandwiches today, so the photos will show more than what you’ll end up with if you follow the amounts below. I encourage you to double up too. If you’re going to spend the time preparing this, you may as well make enough for the next day as well.
For the Dressing
2 Tablespoons Plain Yogurt
1/4 Teaspoon Dried Dill
1 Teaspoon Dijon Mustard
1 Teaspoon Lemon Juice
1/4 Teaspoon Honey
1/4 Teaspoon Garlic, Minced
Regular Table Salt
Ground Black Pepper
For the Sandwich
3 Hard-Boiled Eggs (find recipe here)
2 Tablespoons Carrot, Minced
2 Tablespoons Green Bell Pepper, Minced
1 Tablespoon Celery, Minced
1 Tablespoon Sweet Onion, Minced
1 Tablespoon Capers, Rinsed
4 Slices of Good Bread
Mayonnaise (find recipe here)
4 Large Tomato Slices
Feel free to make the dressing and sandwich mix early and store in the refrigerator for a day or so. The ingredient flavors will have time to come together and the result will be an even more flavorful sandwich.
Make the Dressing
In a medium sized bowl, add the yogurt, the dill, the mustard, the lemon juice, the honey and the garlic. Mix well. Then, add some salt and pepper to taste and mix well again.
Make the Sandwich Filling
Prep all the vegetable ingredients. Then, add the carrot, the green bell pepper, the celery, the sweet onion and the capers to the same bowl the dressing is in and mix well.
After that, peel and slice up the hard-boiled eggs. Add them to the same bowl as the rest of the ingredients are in and mix well.
Assemble the Sandwich
Lightly toast the 4 pieces of bread. Then, put two pieces each on two plates. Spread some mayonnaise on one side of the sandwich bread and some pub-style mustard on the other.
After that, add some of the hard-boiled egg mixture on top of the pieces of bread with the mayonnaise on them. Then, add two slices of tomato on top of that and finally, add some alfalfa to the top of the tomato. This is what the sandwich should look like.
The Final Sandwich
I’m getting hungry just from writing this post. As you can see, this sandwich recipe wasn’t very challenging. Most of the time was taken up during prep. That’s why I doubled up on those ingredients. At this point, I’m glad I did because I know what I’m eating for lunch today. It’s a great sandwich. If you do decide to give it a try, please let me know what you think.
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