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Egg salad sandwiches have been a beloved staple in American cuisine for generations. Their creamy texture, rich flavor, and endless versatility make them a go-to choice for lunch, picnics, or even light dinners. Whether you're enjoying a simple version with just eggs and mayonnaise or experimenting with gourmet additions, the egg salad sandwich is a canvas for culinary creativity. Today, we’re spotlighting the Creamy Dreamy Egg Salad Sandwich, an elevated take on this classic that promises to delight your taste buds.

Egg Salad Sandwich

Indulge in the creamy goodness of this Dreamy Egg Salad Sandwich! Perfect for lunch or a quick snack, it's made with boiled eggs mixed with mayo, Dijon mustard, and fresh herbs for a burst of flavor. Simply assemble with your favorite bread, lettuce, and optional tomatoes for a delightful finish. Quick to prepare in just 30 minutes, this recipe serves 2-4 and is sure to become a favorite. Try it today and elevate your sandwich game!
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Ingredients
  

6 large eggs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper, to taste

2 tablespoons chopped fresh chives (or green onions)

1 tablespoon fresh dill (optional)

4 slices of whole grain or sourdough bread

Lettuce leaves or salad greens, for serving

Tomato slices, optional

Instructions
 

Boil the Eggs: Place the eggs in a medium saucepan and cover them with cold water, about an inch above the eggs. Bring the water to a boil over medium heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 12-14 minutes.

    Cool the Eggs: After the time is up, transfer the eggs to an ice bath (bowl of ice water) to cool for at least 5 minutes. This makes peeling easier.

      Peel and Chop: Once cooled, peel the eggs and chop them into bite-sized pieces.

        Mix the Ingredients: In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Gently fold everything together until well combined.

          Add Fresh Herbs: Stir in the chopped chives and dill if using. Taste and adjust seasoning if necessary.

            Assemble the Sandwich: Lay a generous portion of the egg salad mixture on one slice of bread (or two if you prefer a double-decker). Top with lettuce leaves and sliced tomatoes if desired. Place the second slice on top.

              Cut and Serve: Cut the sandwich in half or quarters for easy handling. Serve immediately, or cover and refrigerate for later.

                Prep Time: 15 min | Total Time: 30 min | Servings: 2-4