It’s a blissful weekend morning, and the sun is gently kissing the kitchen curtains. Today, we are creating a timeless classic that’s perfect for brunch with family, an easy lunch, or a picnic favorite – Egg Salad on Whole Grain. What sets this egg salad apart is its delightful blend of creamy mayonnaise with a hint of tangy mustard that complements the richness of perfectly hard-boiled eggs. This wholesome sandwich, served on hearty whole-grain bread, isn’t just a meal but a nostalgic experience that brings loved ones together. Let’s embrace the joy of simple, delicious food that sparks creativity in the kitchen and strengthens family bonds.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Skill Level: Easy
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chives or green onions
- Salt and black pepper, to taste
- 8 slices whole grain bread
- Butter lettuce leaves (optional)
Instructions
- Begin by hard-boiling the eggs. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat and cover. Let the eggs sit for 10 minutes.
- Drain and cool the eggs under cold running water or place them in an ice bath to stop the cooking process. Peel the eggs once they are cool enough to handle.
- Chop the peeled eggs and place them in a medium mixing bowl.
- Add the mayonnaise, Dijon mustard, and chopped chives to the bowl with the chopped eggs. Stir gently to combine, ensuring the eggs are well coated.
- Season with salt and black pepper to taste. Adjust the seasoning as needed.
- To assemble the sandwiches, lay 4 slices of whole-grain bread on a clean surface. Evenly scoop the egg salad mixture onto each slice. Top with butter lettuce leaves if using.
- Place the remaining 4 slices of bread on top to complete the sandwiches. Serve immediately.
Helpful Tips
To enhance the flavor profile, you can add a pinch of paprika or a dash of hot sauce for a slight kick. For a creamier texture, some prefer adding a small amount of Greek yogurt to the mixture.
Storage Instructions
Store any leftover egg salad in an airtight container in the refrigerator for up to three days. Stir before using as the ingredients may settle.
Pairings
Pair your Egg Salad on Whole Grain with a refreshing mason jar of lemonade and a bowl of fresh fruit like strawberries or grapes for a complete, wholesome meal.
At Zynahz, we believe that the kitchen is the heart of the home where joy and creativeness flow. We invite you to try this Egg Salad on Whole Grain Recipe and to share the delightful moments it forges with your loved ones. Join the Zynahz family by exploring more recipes on our blog, share your creations with us, and don’t forget to follow us on social media and sign up for our newsletter for more culinary inspirations. Let’s make every meal a cherished memory.
