“My most memorable egg salad variation is this open-faced sandwich,” says Dana Jacobi, author of the 12 Best Foods Cookbook and a contributor to the New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.
“I got the idea from a lunch at a restaurant in Copenhagen that serves 230 kinds of open-faced sandwiches,” she explains. “This one features egg salad full of crunchy, colorful vegetables and olives, heaped over baby spinach leaves, on top of a square of whole-grain pumpernickel or black bread.”
The best news? All of the ingredients in this weekend’s recipe should be available at your local natural and organic food store.
Egg and Vegetable Salad Sandwich
Makes 1¾ cups (4 servings)
4 extra-large eggs
1/3 cup grated carrot
1/3 cup finely chopped celery
2 tablespoons chopped chives
3 tablespoons finely chopped, pitted Sicilian-style green olives
1 tablespoon finely chopped shallots
1 tablespoon plain yogurt
1 tablespoon reduced-fat mayonnaise
1 teaspoon Dijon-style mustard
1/8 teaspoon ground black pepper
4 slices thinly sliced square black or pumpernickel bread
2 cups fresh baby spinach
12 cherry or grape tomatoes, for garnish
Place the eggs, whole, into a pot large enough to hold all four in one layer. Add cold water until the eggs are covered by 2” of water. Over medium-high heat, bring the water to a full boil. Boil eggs for 30 seconds; cover the pot and set aside, off the heat.
After 15 minutes, drain the eggs. Using the back of a spoon, crack them all over. Set the pot under running cold water for 5 minutes. Peel the eggs.
Place 3 of the hard-cooked eggs in a mixing bowl. Halve the fourth, discard the yolk, and add the white to the bowl. Chop the eggs.
Add the carrots, celery, chives, olives, shallots, yogurt, mayonnaise, mustard and pepper, and mix with a fork until well combined.
To serve, place a slice of the bread on each of 4 plates. Cover each with one-fourth of the spinach. Mound one-fourth of the egg salad on top of the spinach. Add 3 tomatoes to each plate and serve immediately.
Recipe and photo courtesy of the American Institute for Cancer Research