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

17017023