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