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Pesto-Dijon Egg Salad Sandwiches

Turn your old-standby egg salad into your new lunch favorite. Honey Dijon mustard and pesto add a sensational, savory spin, and the celery and onion lend nice crunch. —Carrie Kenny, Batavia, Ohio
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 tablespoons honey Dijon mustard
  • 4 teaspoons prepared pesto
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 hard-boiled large eggs, chopped
  • 8 slices whole wheat bread, toasted
  • 4 romaine leaves
  • 4 slices tomato or 1/2 cup roasted sweet red peppers, cut into strips


  • Combine the first eight ingredients in a small bowl. Gently stir in eggs. Spread over four toast slices; top with lettuce, tomato and remaining toast.

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  • justfitin
    Mar 20, 2020

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  • Bonsterus
    Apr 25, 2013

    This is the best egg salad I've ever had. Just make sure you use decent ingredients (especially the mustard and pesto) and you'll be set.

  • moakland5
    Apr 21, 2013

    My family loved this egg salad! I didn't use the red onion, and we didn't think it needed tomato. I will definitely make it again.

  • bjsilve0
    Mar 11, 2013

    Did not taste good. Almost has a curry flavor even though there was none in the recipe. Even after a mint cookie I could not get rid of the taste.