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.

Kathy Gunst
Source: EatingWell Magazine, March/April 2016


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

344.6 calories; protein 19.4g 39% DV; carbohydrates 15.8g 5% DV; exchange other carbs 1; dietary fiber 2.2g 9% DV; sugars 4.4g; fat 22.2g 34% DV; saturated fat 7.1g 36% DV; cholesterol 391.2mg 130% DV; vitamin a iu 1058.5IU 21% DV; vitamin c 1.4mg 2% DV; folate 79.1mcg 20% DV; calcium 90.9mg 9% DV; iron 2.6mg 15% DV; magnesium 35.1mg 13% DV; potassium 245.5mg 7% DV; sodium 803.7mg 32% DV; thiamin 0.1mg 12% DV; added sugar 1g.