Open-faced Egg Salad Sandwiches with Dill, Shallots and Lemon
Cook the eggs, cool, peel, chop, and set aside. In a skillet, heat the olive oil and butter; add shallot and cook for 5-6 minutes until golden. Add to the eggs. Add the celery, green onions, dill, lemon juice and Parmesan cheese, and toss to combine. Add the mustard and mayonnaise; season with salt and pepper.
Serve open-faced on toasted slices of bread, topped with the tomato, then the egg salad. Garnish with extra dill and green onions.
Yields about 4 servings.
Recipe from Curly Girl Kitchen