Crunchy Egg Salad Sandwiches
Featured Product
Country White Tangy egg salad layered with potato chips and butter lettuce on Country White bread.
Ingredients
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1/3 C. Mayonnaise
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2 Tbsp Yellow Mustard
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2 tsp. Dill Pickle Brine
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Kosher Salt and Black Pepper, to taste
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6 hard-boiled Eggs, peeled and coarsely chopped
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1 tsp. Fresh Dill, finely chopped
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Salt and Pepper, to taste
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Butter Lettuce
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Regular or Salt and Vinegar Flavored Potato Chips
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8 Slices Canyon Bakehouse Country White Bread
Directions
- In a mixing bowl, whisk together the mayo, mustard, pickle brine and chopped dill. Season with kosher salt and black pepper, to taste.
- Place the chopped hard-boiled eggs in the mixing bowl and toss with the dressing.
- For each of four sandwiches, spread one slice of bread with egg salad. Layer with butter lettuce and potato chips before placing the sandwich tops.
Difficulty: Easy
Prep: 20 min
Cook: 0 min
Servings: 4