Stonemill Bakehouse Egg Salad Open Faced Sandwich

Egg Salad Open Faced Sandwich

Serves: 4

What You'll Need:

  • 8 hard boiled eggs, chopped
  • 3 tbsp red onion, finely chopped
  • 3 tbsp celery, finely chopped
  • 4 tbsp chives, minced & divided (for garnish)
  • 2 tbsp fresh dill, minced
  • 1/3 cup mayonnaise
  • 1 tbsp deli style mustard
  • 2 tsp white wine vinegar
  • ½ tsp salt
  • ¾ tsp paprika
  • ¼ tsp ground pepper
  • ½ garlic clove, grated on a fine grater
  • 8 slices Stonemill Bakehouse Sprouted 3 Grains Bread, toasted
  • 4 large, butter lettuce leaves, cut in half
  • Prepared pickled red onion
  • Remaining minced chives

Featured Bread:

What You'll Need To Do:

  1. In a large bowl combine chopped eggs, red onion, celery 2 tablespoons of chives, and dill.
  2. In a small bowl whisk together the mayonnaise, mustard, white wine vinegar, salt, paprika, ground pepper, and garlic.
  3. Pour the mayonnaise dressing over the eggs & vegetables and mix gently to coat.  Let sit for 5 minutes.
  4. On a serving plate, top toasted bread with half a leaf of butter lettuce and top with approximately ¼ cup of the egg salad.
  5. Top with a few pickled red onions and garnish with remaining chives.
  6. Serve 2 slices per person and try not to fight over any leftovers.

Featured Bread2: