There are SO many flavors happening in this sandwich that I can’t even tell you my favorite, but when you combine them together they create one of the best sandwiches I’ve ever eaten. The egg salad itself is flavored with a bit of Dijon mustard, mayo and salt and pepper. And it rests on a bed of greens and sundried tomato pesto—the secret to the deliciousness!

Then when you pile it all onto some toasted crusty bread you’re in for a delicious treat worthy of a luxurious sit down meal. Even if you think you don’t like egg salad you need to try this recipe—you’ll be converted!

 

Ingredients:

hearty bread, toasted (I used Ciabatta, but any baguette or crusty whole grain bread would work)
8 eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
4 tablespoons chopped chives, divided
3 tablespoons sun-dried tomato pesto
a handful of lettuce or salad greens
freshly squeezed lemon juice
salt and pepper

Directions:

Place eggs in a pot and cover with cold water.  Bring to a boil over high heat.  When a full boil is reached turn off heat and let stand 6 minutes.  Drain and rinse with cold water to stop the eggs from cooking further.  Peel the eggs and roughly chop into large pieces.

Combine eggs, mayonnaise, mustard and 2 tablespoons of chives in a small bowl, season with salt and pepper, mix.

Take the toasted bread and cover with about 1 tablespoon of pesto, layer with greens or lettuce, then egg mixture.  Top with additional chives, pepper and a generous squeeze of lemon juice.  Serve open-faced.

Makes about 3 sandwiches.

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Quick tip: For an extra kick sprinkle some cayenne pepper over the top of the sandwich.

Photo attribution and recipe courtesy of: Impeccable Tasty.