Egg Salad with Dill & Chives

Name: Egg Salad with Dill & Chives
Prep time: 30 min
Total time: 45 min
Yield: Makes 40 sandwiches
Ingredients: 8 hard-cooked eggs; u00bd cup mayonnaise; Salt and pepper to taste; 1 tablespoon fresh dill, finely chopped; 6 tablespoons unsalted butter, room temperature; 20 white bread; chives, chopped

By Leslie Blythe American, Eggs, Sandwich Assembling, Boiling, Mixing

July 26, 2015

Egg Salad with Dill & Chives are a bit hit. There is nothing like a really good egg salad sandwich. I think adding some fresh dill takes it to the next level.

Prep: 30 mins
Cook: 15 mins
Yields: Makes 40 sandwiches

Ingredients

8 hard-cooked eggs

½ cup mayonnaise

Salt and pepper to taste

1 tablespoon fresh dill, finely chopped

6 tablespoons unsalted butter, room temperature

20 white bread

chives, chopped

Directions

1Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended.

2Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.

3Carefully cut the crusts from sandwich with a long, sharp knife. Cut in half diagonally, then cut in half again.

4Put chopped chives on a small plate and spread one edge with mayonnaise to coat well. Roll edges in chives.

Note: This mixture can be refrigerated, covered, up to two days.

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