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Herbed Egg Salad Sandwiches

A pop of lemon zest and loads of earthy basil give this homemade classic a sophisticated upgrade.

Serves 4
Ready in 15 mins
Prep time 12 mins
Cooking time 3 mins
363 calories per serving


> 1 medium stalk celery
> 1/4 cup loosely packed basil leaves
> 1 small lemon
> 1/3 cup light mayonnaise
> 2 tsp Dijon mustard
> 8 hard-boiled eggs
> 8 slices whole wheat bread, lightly toasted
> 4 leaves butter lettuce


Thinly slice the celery and finely chop the basil. From the lemon, grate ½ tsp zest and squeeze 2 tsp juice. Add to a medium bowl along with the mayonnaise and mustard. Season with salt and pepper. Fold in celery and basil.
Peel and chop the eggs. Add to bowl with mayonnaise mixture. Stir to combine.
Divide the lettuce among 4 slices of the bread and top with egg salad. Top with remaining bread and serve.

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