Open-Face Egg Salad Sandwich
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