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