By Kathy Gunst

Tribune Content Agency

Open-Face Egg Salad Sandwich

Servings: 2

Preparation time: 40 minutes

4 large eggs

2 thin slices pancetta (about 1 1/2 ounces)

3 tablespoons mayonnaise

2 teaspoons chopped fresh dill or chives, plus more for garnish

1/2 teaspoon lemon zest

Pinch of salt

Ground pepper to taste

2 slices whole-grain bread, lightly toasted

2 leaves Boston lettuce

Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat and let the eggs stand in the hot water for 8 minutes. Drain, fill the pan with ice water and let the eggs cool for about 10 minutes.

Meanwhile, cook pancetta in a medium skillet over medium-high heat until crisp, about 3 minutes per side. Drain on paper towels, then crumble.

Peel the eggs and mash them in a medium bowl. Mix in mayonnaise, dill (or chives), lemon zest, salt, pepper and the pancetta.

Top each piece of toast with a lettuce leaf and 1/2 cup egg salad. Garnish with dill (or chives), if desired.

To make ahead: Refrigerate egg salad for up to one day.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com .

This egg salad recipe is spiked with dill and lemon zest.

Crisp pancetta adds texture and flavor.

If you don’t want to go with the pancetta, try a few capers sprinkled on top instead

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