Open Face Egg Salad Sandwich

Open Face Egg Salad Sandwich

Courtesy of Executive Chef Patricia Fava

Ingredients:

6 eggs- hardboiled and peeled


1/2 cup finely chopped chives (dry chives will work as well)

2 tbsp. finely chopped celery

Salt and freshly ground black pepper


1/3 cup mayonnaise


2 tsp. white wine vinegar


2 tsp. Dijon mustard


Focaccia Bread split and toasted


1 1/2 tbsp. butter, softened


1 small little gem lettuce quartered

1 Slice of Heirloom Tomato

Preparation:

1. Arrange eggs in a single layer in a medium pot and cover with cold water by 1". Bring to a boil over medium-high heat, then immediately remove pot from heat. Cover and let rest for 8–10 minutes undisturbed. Drain eggs, leaving them in the pot; shake the pot to crack their shells. Cover eggs with cold water, swish around, and drain. Cover again, this time with icy-cold water (add a few ice cubes if necessary), and set aside to let chill for 20 minutes. Peel and coarsely chop eggs.

2. Combine eggs, half the chives, celery leaves, and salt and pepper to taste in a medium bowl and fold together gently to combine. Add mayonnaise, vinegar, and mustard and fold again, being careful not to mash up the eggs.

3. Toast bread lightly, butter each slice on one side. Arrange lettuce on top of each piece of toast, add tomato. Dollop each piece with a generous scoop of egg salad. Transfer the sandwiches to plates. Sprinkle with remaining chives and serve immediately.

This is a great dish for lunch, brunch, or a light supper.

SERVES 4

Enjoy!