Dilled egg salad with vegetables

Use hardboiled eggs to make this healthful sandwich, which the kids will love. Or try this elegant appetizer: Spread the egg salad on slices of cocktail-sized caraway rye or rounds of grainy bread; omit the sprouts and garnish the open-faced sandwiches with small sprigs of fresh dill.


2 tablespoons plain yogurt or mayonnaise

2 teaspoons snipped fresh dill, or ¼ teaspoon dried dill

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

¼ teaspoon honey

½ clove garlic, minced

Salt and freshly ground pepper to taste


3 hard-cooked eggs

2 tablespoons minced carrot

2 tablespoons minced green bell pepper

1 tablespoon minced celery

1 tablespoons minced red onion

1 tablespoon capers, drained and rinsed


4 slices rye bread

Mayonnaise and mustard for spreading

To complete the recipe

2 large tomato slices

Finely shredded lettuce or alfalfa sprouts, as desired

To make the dressing: Stir all of the ingredients together in a small bowl.

Mash the eggs with a fork. Add the carrot, bell pepper, celery, onion, and capers; toss. Stir in the dressing. Taste and adjust the seasoning.

Spread one side of 2 slices of bread with mayonnaise and one side of the other 2 slices with mustard.

Spread the egg salad mixture atop the mayonnaise on 2 of the bread slices. Add a tomato slice and lettuce or sprouts to each. Top each sandwich with another slice of bread, mustard-side down, and cut in half.

Advance preparation

The egg salad will keep for up to 2 days in a tightly closed container in the refrigerator. Assemble the sandwiches just before serving.