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Dilled Egg Salad Sandwiches with Vegetables


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

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.

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