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
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.
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
Vitamin A (21% daily value), Folate (20% dv)
Carbohydrate Servings: 1
Exchanges: ½ starch, 2 medium-fat meat, ½ high-fat meat, 1 fat