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These are a bit of work, but worth the effort. The egg salad will keep for up to 2 days in a tightly closed container in the refrigerator.


  • Dressing:
  • 2 tablespoons plain yogurt or mayonnaise
  • 3 teaspoons fresh dill, or 1/4 teaspoon dried dill
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon honey
  • 1/4 teaspoon prepared minced garlic
  • Salt and freshly ground pepper to taste
  • Egg Salad Mixture:
  • 3 hard-boiled eggs
  • 2 tablespoons minced carrot
  • 2 tablespoons minced green bell pepper
  • 1 tablespoon minced celery
  • 1 tablespoon minced red onion
  • 1 tablespoon capers, drained and rinsed
  • 4 slices wheat or rye bread
  • Mayonnaise and mustard for spreading
  • 2 large tomato slices
  • Finely shredded letuce or alfalfa sprouts, as desired


  • To make the dressing: Stir all ingredients together in a small bowl.
  • Mash the egg yolks with a fork and dice the egg whites. Add the carrot, bell pepper, celery, onion, and capers; toss. Stir in the dressing. Taste and adjust the seasoning. Spread one side of 2 slices of bread with mayonnaise and one side of the other 2 slices with mustard.
  • Spread the egg salad mixture over the mayonnaise on 2 of the bread slices. Add a tomato slice and lettuce or sprouts to each. Top each sandwich with another slice of bread, mustard-side down, and cut in half.

Categories: Lunch 
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