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Open-Faced Egg Salad Sandwich

Open-faced Egg Salad Sandwich

Preparation 10 min
Total 15 min
2 Servings

An egg salad is the ultimate make-ahead and can be made and stored in the fridge for up to 7 days. A perfect for your weekday go too with a moment's notice.

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INGREDIENTS

  • 2 slices Dempster's® Nature+™ Butter Bread.
  • 2 Butter lettuce
  • 4 eggs
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped parsley
  • 1/4 cup red onion sliced
  • 1/4 cup red wine vinegar
  • Salt and pepper to taste
  • Garnish with fresh dill

DIRECTIONS

  1. In a small bowl, coat onions with red wine vinegar and salt. Let stand for at least 10 minutes.
  2. Let water simmer in a pot on medium heat. Gently place eggs in simmering water so that at least 1 inch of water is covering the eggs. Set time for 10 minutes to hard boil, remove from the pot and shock in cold water.
  3. Chop hard-cooked eggs and mix with mayonnaise, mustard, parsley, salt and pepper.
  4. Place butter lettuce on top of the bread then divide egg salad. Top with pickled onion.
  5. Cut jammy egg into quarters and place on top of the pickled onion. Garnish with fresh dill.

RECIPE TAGS

Eggs