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Prep Time: 10 mins
Cook Time: 12 mins
Servings: 4

Egg Salad Open Faced Sandwich

Rate this recipe for points
5

It’s a classic for a reason. Simple ingredients and simply delicious. Perfect in our Sprouted 3 Grains Bread. You’ll be making this open faced egg salad sandwich regularly. We promise!

Brunch
Quick and Easy
Sliced Bread

Ingredients

  • 8 slices Stonemill® Bakehouse Sprouted 3 Grains Bread, toasted
  • 8 hard boiled eggs, chopped
  • 3 tablespoon (45ml) red onion, finely chopped
  • 3 tablespoon (45ml) celery, finely chopped
  • 4 tablespoon (60ml) chives, minced & divided (for garnish)
  • 2 tablespoon (30ml) fresh dill, minced
  • 1/3 cup (75ml) mayonnaise
  • 1 tablespoon (15ml) deli style mustard
  • 2 teaspoon (10ml) white wine vinegar
  • 1/2 teaspoon salt
  • 3/4 teaspoon paprika
  • 1/4 teaspoon ground pepper
  • 1/2 garlic clove, grated on a fine grater
  • 4 large, butter lettuce leaves, cut in half
  • prepared pickled red onion
  • remaining minced chives

Directions

  1. In a large bowl combine chopped eggs, red onion, celery 2 tablespoons of chives, and dill.
  2. In a small bowl whisk together the mayonnaise, mustard, white wine vinegar, salt, paprika, ground pepper, and garlic.
  3. Pour the mayonnaise dressing over the eggs & vegetables and mix gently to coat. Let sit for 5 minutes.
  4. On a serving plate, top toasted bread with half a leaf of butter lettuce and top with approximately 1/4 cup of the egg salad.
  5. Top with a few pickled red onions and garnish with remaining chives.
  6. Serve 2 slices per person and try not to fight over any leftovers.