Open-Face Egg Salad Sandwich

Open-Face Egg Salad Sandwich

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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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 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


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  1. 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.
  2. Meanwhile, cook pancetta in a medium skillet over medium-high heat until crisp, about 3 minutes per side. Drain on paper towels, then crumble.
  3. Peel the eggs and mash them in a medium bowl. Mix in mayonnaise, dill (or chives), lemon zest, salt, pepper and the pancetta.
  4. 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.

Nutrition information

  • 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

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