Egg Salad Open Faced Sandwich

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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

In a large bowl combine chopped eggs, red onion, celery 2 tablespoons of chives, and dill.
In a small bowl whisk together the mayonnaise, mustard, white wine vinegar, salt, paprika, ground pepper, and garlic.
Pour the mayonnaise dressing over the eggs & vegetables and mix gently to coat. Let sit for 5 minutes.
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.
Top with a few pickled red onions and garnish with remaining chives.
Serve 2 slices per person and try not to fight over any leftovers.