Tea Time Egg Salad Sandwiches

Egg Salad Sandwich

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Egg Salad Sandwiches

INGREDIENTS

6 Large Eggs

¼ Cup Mayonnaise

2 Tablespoons Ground Coarse Mustard

½ Cup Chopped Kalamata Olives (Optional)

¼ Cup Crumbled Pancetta

1 Tablespoon Chopped Fresh Dill

1 Tablespoon Chopped Fresh Rosemary

½ Teaspoon Coarse Salt

½ Teaspoon Fresh Ground Pepper

8 to 10 Slices Sourdough Bread – Crusts Removed

In a medium size saucepan, bring 8 cups of water to a boil over a high heat. Carefully add the eggs, one at a time. Cook the eggs for 10 minutes. Drain and cover with ice. Allow the eggs to cool for 20 minutes. Peel the eggs and finely chop and place in a medium size bowl. Add the mayonnaise, mustard, olives, pancetta, dill, rosemary, salt and pepper. Stir to combine. Evenly spread the egg mixture over half of the bread slices. Cut into quarters. Serve immediately. Makes 1 ½ cups or 4 to 6 sandwiches.

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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