Recipe: Easter Egg Salad Sandwich

Posted online March 23, 2016 | 5:58 pm

Ingredients

12 large eggs, hard boiled, peeled
1/2 cup mayonnaise
1/4 cup minced green onions
1/2 teaspoon dry mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 slices best quality bread
Butter, softened to room temperature, as needed
Fresh alfalfa sprouts, as needed
Salted, roasted sunflower seeds, as needed

Prep Time:

5 minutes

Cook Time:

4 minutes

Serves:

The perfect recipe for all those leftover hard-boiled Easter eggs! For a delicious twist on a classic egg salad sandwich -we grilled our egg salad sandwiches buttery-crisp and golden on hearty oatmeal bread and then topped with fresh alfalfa sprouts and a sprinkle of roasted sunflower seeds for added flavor and a delicate crunch.

This recipe is part of our Whimsical Easter Gathering series. Find other great recipes for an Easter buffet at that link.

Foodie Byte: For perfect hard boiled eggs; Place eggs in sauce pan, add cold water to cover and bring to a rolling boil. Turn off heat, cover and let sit for 12 minutes. Crack eggs under cold running water. Start peeling each egg at the large rounded end first.

Preparation

Slice and rough-chop eggs.
In a bowl, combine mayonnaise, green onions, dry mustard, salt and black pepper; fold in eggs. Taste and adjust seasonings.
Spread softened butter lightly over one side of each slice of bread; arrange 4 slices of bread, butter side down, on work surface.
Top evenly with egg salad; close with top with remaining bread slices, butter side up, and press closed.
Grill sandwiches over medium heat until golden and toasted on each side. Remove from pan.
Add alfalfa sprouts and a sprinkle of sunflower seeds to each sandwich, if desired.
Slice each sandwich in half and serve.

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