Magnolia Egg Salad Sandwich
A classic egg salad recipe, Magnolia Egg Salad Sandwich is served open-faced or topped with a second slice of bread, or in a lettuce wrap!
Ingredients
- 8 large eggs – hard or soft boiled, peeled, cooled
- 1 Tbsp. distilled white vinegar
- ¼ cup mayonnaise, I use Best Foods or Hellman's
- ¼ cup chopped dill pickle
- 1 Tbsp. grated onion
- 1 Tbsp. yellow mustard
- 1 tsp. lemon zest
- 1 tsp. freshly ground black pepper
- 1 tsp. kosher salt
- 8 slices of wheat bread, we buy Dave's Killer Bread
- 4-8 leaves butter lettuce
- 2 vine-ripened tomatoes, cut into 1/4-inch thick slices
Instructions
- Bring a medium saucepan of water to a boil. Gently place the eggs, one by one with a spoon, to the bottom of the pan. Bring back to a boil and set the timer for 10 minutes.
- Boil the eggs for 10 minutes; pour out the water and replace with cold water. Do this 2-3 times. Let stand until completely cool. Under running cold water, peel the eggs (the peel will come off perfectly).
- Chop the eggs and set aside.
- In a medium bowl, whisk together the vinegar, mayonnaise, pickle, onion, mustard, salt and pepper.
- Add eggs to the mayonnaise mixture and gently fold in. Salt and pepper to taste.
- Cover and chill in the refridgerator for at least 2 hours and up to 2 days.
- To assemble, top bread with a generous amount of egg salad, lettuce and tomatoes. Either serve open-faced or top with a second slice of bread. Optional to skip the bread and make lettuce wraps!
Notes
Reposted from May 2018
Nutrition Facts
Calories: 276kcal, Carbohydrates: 20g, Protein: 14g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 253mg, Sodium: 706mg, Potassium: 326mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1044IU, Vitamin C: 7mg, Calcium: 112mg, Iron: 2mg