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. Source: EatingWell Magazine, March/April 2016

Kathy Gunst


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Refrigerate egg salad for up to 1 day.

Nutrition Facts

345 calories; 22.2 g total fat; 7.1 g saturated fat; 391 mg cholesterol; 804 mg sodium. 246 mg potassium; 15.8 g carbohydrates; 2.2 g fiber; 4 g sugar; 19.4 g protein; 1059 IU vitamin a iu; 1 mg vitamin c; 79 mcg folate; 91 mg calcium; 3 mg iron; 35 mg magnesium; 1 g added sugar;