There’s nothing better to nosh on than a sandwich with oodles of fresh herby flavours. This herbed version of an egg salad sandwich is perfect for a midday brunch. It’s laced with a jazzed-up spicy mayo and topped with plenty of fresh herbs and zingy lemon. Choose a quality sourdough bread, such as rye or sprouted buckwheat, for a chewy and fibrous crunch when toasted.
Chiffonade how-to
To chiffonade fresh herbs, stack leaves on top of each other and then roll up tightly. Thinly slice perpendicular to the roll.
Herbalicious Open-Faced Egg Salad Toasts
Ingredients
- 1/2 cup (125 mL) regular or dairy-free mayonnaise
- 2 tsp (10 mL) fresh lemon juice
- 1 tsp (5 mL) canned chipotle juice or harissa paste
- 6 organic eggs, hard-cooked
- 1/8 tsp (0.5 mL) sea salt
- Freshly ground black pepper (optional)
- 6 thick slices sourdough rye, toasted
- 2 green onions, thinly sliced
- 1/4 cup (60 mL) chiffonade fresh basil leaves (see tip)
- 1/4 cup (60 mL) chiffonade fresh mint leaves (see tip)
- 2 Tbsp (30 mL) chopped fresh dill
- 1/2 tsp (2 mL) finely grated lemon zest
- 1 tsp (5 mL) capers, rinsed and drained (optional)
Nutrition
Per serving:
- calories199
- protein11 g
- total fat6 g
- sat. fat1 g
- total carbohydrates29 g
- sugars1 g
- fibre3 g
- sodium488 mg
Directions
01
In medium bowl, combine mayonnaise, lemon, and chipotle juice or harissa paste. Whisk to blend. Peel eggs and coarsely chop into large chunks. Loosely fold into mayo mixture along with salt and pepper, if using. (You want egg salad to be chunky and not pasty.) Divide, evenly spooning onto toasted bread.
02
In small bowl, combine remaining ingredients, except capers, and gently toss together to mix. Scatter over egg salad sandwiches then scatter capers overtop, if using, and garnish as desired.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
