Herb Egg Salad Sandwich

Herb Egg Salad Sandwich

From: Chef Heather Terhune, South Water Kitchen, Chicago.

Yield: 4 servings.

8 large eggs, hard-boiled and peeled
1⁄2 cup chopped red onion
1⁄2 cup chopped celery
1 cup mayonnaise
2 Tbsp. Dijon mustard
1 Tbsp. fresh chopped thyme
1 Tbsp. fresh chopped Italian flat leaf parsley
1 Tbsp. fresh chopped dill
to taste, s

Register to view the full article

Register to view this article