New This Month

Open-Faced Egg Salad Sandwiches

These classic sandwiches are a filling and economical lunch.

  • Servings: 4

Photography: Brett Stevens

Source: Everyday Food, March 2008


  • 1/2 cup light mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white-wine vinegar
  • 8 hard-cooked eggs, peeled and roughly chopped
  • 1 celery stalk, minced
  • 1/4 small red onion, minced
  • Coarse salt and ground pepper
  • 8 slices Italian bread, toasted
  • Green leaf lettuce, for serving


  1. In a medium bowl, whisk together mayonnaise, mustard, and vinegar until smooth. Add eggs, celery, and onion; season with salt and pepper, and mix to combine. To serve, top toasts with lettuce and egg salad.


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