Recipe Image

Open-Face Egg Salad Sandwich

  • 30 m
  • 40 m
Kathy Gunst
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019