chimichurri egg salad


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

chimichurri egg salad sandwich

Egg salads are simple yet superbly fantastic! I find the concept fascinating, where you can take something as simple as a hardboiled egg and wrap it in a whole bunch of flavors and the end product is amazing. Eat it plain or sandwiched between bread it’s easy comfort food at its best.

eggs for chimichurri egg salad

I’m a big fan of salad dressings that have fresh herbs and bold flavors and chimichurri never disappoints. There are so many delicious herbs blended into this sauce, fresh cilantro, parsley and oregano with garlic and chili peppers. My favorite part about egg salad sandwiches, stuff them till they are bursting from the sides! The egg salad tastes delicious when made immediately but even tastes good the day after as the vinegar helps to pickle the eggs and the flavors mature even more on standing.

chimichurri egg salad

chimichurri sauce

I recommend mixing half of the sauce with the eggs and then seasoning it with additional salt and pepper if necessary. You can increase the amount of chimichurri in the eggs if you like it a little more saucy. The rest of the sauce can be served on the side and/or drizzled over the egg salad sandwich. 

chimichurri flavored egg salad sandwich

chimichurri egg salad

yields: 4 – 6 servings


2 cups cilantro leaves, fresh
1 cup flat leaf parsley, fresh
1/3 cup oregano leaves, fresh
2 thai green chili peppers
1 shallot, peeled and diced
2 garlic cloves, peeled
3/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
6 hardboiled eggs, peeled
bread, sliced and toasted
1 cup microgreens, fresh

1. Add all the ingredients from the cilantro to the pepper, in a food processor. Pulse for about 30 seconds until completely smooth.
2. In a large mixing bowl mash the eggs with a fork or potato masher to form a coarse crumbly mixture. 
3. Stir in half of the chimchurri sauce into the mashed eggs. Taste and season with additional salt and pepper if necessary.  Allow to sit for at least 20 minutes before serving.
4. To prepare the egg salad sandwiches, scoop a generous amount of eggs on bread slices and top with microgreens. Drizzle the egg salad with a little chimichurri sauce and serve the extra sauce on the side. You can store the egg salad in the refrigerator in airtight container for unto 2-3 days.

12 Responses

  1. I adore chimichurri, it's flavors are so explosive, and so are these photos. I can't decide which one to pin. And off topic, that bread????!!! This whole post is a little gem.

  2. Love chimichuri sauce. Love it with grilled meat. never thought about mixing it with eggs. I make a egg-salad sandwich with avocado. next time I'll add chimichuri to it.

  3. I agree, egg salad doesn't get enough credit. I am not sure what looks better here, the egg salad itself or that bread!

  4. This sounds fantastic, thank you so much! And what bread is that? That bread looks equally delicious, I love dark bread

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