Open-faced Egg Salad Sandwich

Open-faced Egg Salad Sandwiches with Dill, Shallots and Lemon

• • 6 hard-boiled eggs, peeled and chopped

  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • 1 shallot, diced

  • 2 stalks celery, diced

  • 2 green onions, green and white parts, sliced

  • 1 tablespoon fresh chopped dill

  • 1 tablespoon lemon juice

  • 1/4 cup finely grated Parmesan cheese

  • 1 tablespoon Dijon mustard

  • 1-2 tablespoons olive oil-mayonnaise

  • coarse salt and cracked black pepper

  • 3 tomatoes, sliced

  • 1 small loaf bakery wheat bread, sliced 1/2 inch thick

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