This egg salad sandwich with microgreens is a fresh twist on a classic favorite. Creamy boiled eggs are blended with Dijon mustard, dill, and scallions, then topped with crisp microgreens for extra flavor and nutrients.
Each bite delivers rich protein, healthy fats, and a satisfying crunch. Whether served on sourdough, a croissant, or whole-grain bread, it’s perfect for a quick lunch or light dinner.
Packed with vitamins and antioxidants, this easy recipe proves that healthy eating can be simple, filling, and irresistibly delicious.
Overview
A bright, creamy egg salad lifted with fresh dill and Dijon, finished with a crisp tangle of microgreens. The method blends two egg textures for body and creaminess, chills briefly for flavor melding, and serves on your favorite bread or a buttery croissant.
Time: ~30–35 minutes total
Makes: 4 hearty sandwiches
Chill Time: 30 minutes for best flavor
Fridge Life: Up to 5 days for the salad in a sealed container
Ingredients
- 8 large eggs
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons scallions, thinly sliced
- ½ teaspoon celery salt
- ½ teaspoon black pepper
- ½ teaspoon fine salt
- 4 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1–2 cups microgreens for topping
- 8 slices bread or 4 croissants, split and optionally toasted
Instructions
- Cook and cool the eggs
Place the eggs in a pot, cover with cold water, and bring to a rolling boil. Cook 8 to 10 minutes. Move eggs directly to an ice bath to stop cooking and make peeling easier. Peel once cool. - Create two egg textures
Halve the peeled eggs. Finely chop four eggs for gentle chunks. Mash the remaining four with a fork to a soft, pebble-like texture. This balance gives structure and creaminess in every bite. - Mix the salad
In a bowl, combine chopped and mashed eggs with dill, scallions, celery salt, black pepper, salt, mayonnaise, and Dijon. Fold until just combined. Taste and adjust seasoning. - Chill for flavor
Cover and refrigerate for 30 minutes so the herbs and mustard bloom and the mixture firms slightly for easier spreading. - Assemble
Lightly toast your bread or warm the croissants if you like. Add 2 heaping tablespoons of egg salad per sandwich. Crown with a generous handful of microgreens. Close and serve.
Notes & Tips
- Bread choices: Seeded sliced bread, sourdough, or croissants all work beautifully.
- Greens swap: If microgreens are out, use arugula or curly leaf lettuce for bite and crunch.
- Make-ahead: The salad keeps up to 5 days refrigerated; stir before using.
- Extra dill lovers: Sprinkle an additional pinch of dill over the salad right before assembling.