Mediterranean Egg Salad Sandwich
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
52
Spice
65
Sweetness
55
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat
2
Carefully slip the eggs into the water and cover the pan
3
Reduce the heat to medium and cook for 7-8 minutes
4
Do not overcook
5
Drain the eggs, then immerse in cold water
6
When cool enough to handle, peel the eggs and chop coarsely
7
In a bowl, combine the chopped eggs, sun-dried tomatoes, olives, and just enough mayonnaise to bind the ingredients
8
Season with salt and pepper
9
Spread the egg salad on 6 slices of toast, dividing it evenly
10
Top with a lettuce leaf, close the sandwich with a second slice of toast, and serve
11
Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat
12
Carefully slip the eggs into the water and cover the pan
13
Reduce the heat to medium and cook for 7-8 minutes
14
Do not overcook
15
Drain the eggs, then immerse in cold water
16
When cool enough to handle, peel the eggs and chop coarsely
17
In a bowl, combine the chopped eggs, sun-dried tomatoes, olives, and just enough mayonnaise to bind the ingredients
18
Season with salt and pepper
19
Spread the egg salad on 6 slices of toast, dividing it evenly
20
Top with a lettuce leaf, close the sandwich with a second slice of toast, and serve
21
Sun-dried vs
22
Fresh tomatoes In summer, when ripe tomatoes are abundant, omit the sun-dried tomatoes from the egg salad and add a fresh slice of tomato to each sandwich instead
23
In summer, when ripe tomatoes are abundant, omit the sun-dried tomatoes from the egg salad and add a fresh slice of tomato to each sandwich instead