EGG salad

Perfect for sandwiches or for eating on its own, this Egg Salad is a modern twist on a classic favorite, with a lot less mayo.

GROCERY LIST

egg salad sandwich

  • 6 large eggs

  • ¼ cup mayonnaise

  • ¼ teaspoon salt

  • Freshly ground black pepper

  • 2 tablespoons chopped fresh dill

    * chopped chives are also delicious here.

ASSEMBLING FOR THE LUNCHBOX

Boil water in a 4 qt pot. Add eggs when water begins boiling and set a timer for 8 minutes. Drain water and submerge eggs in an ice bath to cool. Peel when cooled and chop eggs into 1/4 -1/2 inch pieces. Add to a medium sized mixing bowl. Add remaining ingredients and gently use a fork to incorporate. Take care not to mush everything together! Add salt and pepper as needed.

PACKING THE LUNCHBOX

Pack egg salad in a sealed container in the lunchbox ahead of time, but if you’re making a sandwich, it’s best to assemble in the morning to avoid a soggy sandwich.