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Dilled Egg Salad

Prep Time 20 minutes
Cook Time 15 minutes
cooling 5 minutes
Servings 2
Calories 630kcal

Ingredients

  • 4 Eggs
  • 2 TBSP Red onion minced
  • 4 slices Sourdough bread lightly toasted
  • 2 TBSP Mayonnaise use as needed
  • 2 tsp Fresh dill chopped, plus more for garnish
  • 1 tsp Dijon mustard
  • 1 tsp Lemon juice
  • Salt to taste
  • Black pepper to taste
  • 1 cup Baby spinach
  • 2 Pickle spears
  • 2 oz Potato chips

Sparkling Water

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Add the eggs to a saucepan and fill with cold water. Bring water to a boil and once the boiling point is reached, boil eggs for 8 minutes.
  • Prep the ingredients per the instructions above.
  • Take the eggs out of the water and run them under cold water to cool.
  • Lightly toast the bread.
  • Peel the eggs, chop them, and add them to a bowl. Mix the eggs with onion, mayonnaise, dill, mustard, and lemon juice. Taste for seasoning, adding more dill, mustard, and/or lemon juice as necessary, and salt and pepper to taste.
  • Layer the bread with spinach and egg salad.
  • Serve: Cut in half and enjoy with pickles, chips, and sparkling water.

Nutrition

Calories: 630kcal | Carbohydrates: 45g | Protein: 23g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 348mg | Sodium: 1311mg | Potassium: 751mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2019IU | Vitamin C: 12mg | Calcium: 179mg | Iron: 5mg