Rating: Unrated
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary test

40 mins


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

345 calories; protein 19.4g; carbohydrates 15.8g; dietary fiber 2.2g; sugars 4.4g; fat 22.2g; saturated fat 7.1g; cholesterol 391.2mg; vitamin a iu 1058.5IU; vitamin c 1.4mg; folate 79.1mcg; calcium 90.9mg; iron 2.6mg; magnesium 35.1mg; potassium 245.5mg; sodium 803.7mg; thiamin 0.1mg; added sugar 1g.