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Egg Salad Open Faced Sandwich
It’s a classic for a reason. Simple ingredients and simply delicious. Perfect in our Sourdough Sprouted 3 Grains Bread. You’ll be making this open-faced egg salad sandwich regularly. We promise!
Preparation time
10 min
Total Time
12 min
Servings
4
Servings
Made with Sourdough Sprouted 3 Grains Bread
Ingredients
- 8 slices Stonemill® Sourdough Sprouted 3 Grains Bread, toasted
- 8 hard-boiled eggs, chopped
- 3 tbsp (45ml) red onion, finely chopped
- 3 tbsp (45ml) celery, finely chopped
- 4 tbsp (60ml) chives, minced & divided (for garnish)
- 2 tbsp (30ml) fresh dill, minced
- 1/3 cup (75ml) mayonnaise
- 1 tbsp (15ml) deli-style mustard
- 2 tsp (10ml) white wine vinegar
- 1/2 tsp salt
- 3/4 tsp paprika
- 1/4 tsp ground pepper
- 1/2 garlic clove, grated on a fine grater
- 4 large, butter lettuce leaves, cut in half
- prepared pickled red onion
- remaining minced chives
Directions
- In a large bowl combine chopped eggs, red onion, celery 2 tablespoons of chives, and dill.
- In a small bowl whisk together the mayonnaise, mustard, white wine vinegar, salt, paprika, ground pepper, and garlic.
- Pour the mayonnaise dressing over the eggs & vegetables and mix gently to coat. Let sit for 5 minutes.
- On a serving plate, top toasted bread with half a leaf of butter lettuce and top with approximately 1/4 cup of the egg salad.
- Top with a few pickled red onions and garnish with remaining chives.
- Serve 2 slices per person and try not to fight over any leftovers.
