Egg Salad Open Faced Sandwich

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

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.