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Open-Face Egg Salad Sandwich
Open-Face Egg Salad Sandwich
0 Reviews
From: EatingWell Magazine, March/April 2016
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.
- By: Kathy Gunst EatingWell Recipe Contributor
Ingredients 2 servings
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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 4 large eggs
- 2 thin slices pancetta (about 1½ ounces)
- 3 tablespoons mayonnaise
- 2 teaspoons chopped fresh dill or chives, plus more for garnish
- ½ teaspoon lemon zest
- Pinch of salt
- Ground pepper to taste
- 2 slices whole-grain bread, lightly toasted
- 2 leaves Boston lettuce
Preparation
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Active
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Ready In
- 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 ½ cup egg salad. Garnish with dill (or chives), if desired.
- Make Ahead Tip: Refrigerate egg salad for up to 1 day.
- Serving size: 1 sandwich
- Per serving: 345 calories; 22 g fat(7 g sat); 2 g fiber; 16 g carbohydrates; 19 g protein; 79 mcg folate; 391 mg cholesterol; 4 g sugars; 1 g added sugars; 1,059 IU vitamin A; 1 mg vitamin C; 91 mg calcium; 3 mg iron; 804 mg sodium; 246 mg potassium
- Nutrition Bonus: Vitamin A (21% daily value), Folate (20% dv)
- Carbohydrate Servings: 1
- Exchanges: ½ starch, 2 medium-fat meat, ½ high-fat meat, 1 fat
