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!
hearty bread, toasted (I used Ciabatta, but any baguette or crusty whole grain bread would work)
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
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.
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