Sunday, March 29, 2009

Recipe: Open-Faced Egg Salad Sandwich

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

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.

Makes 4 servings.

Martha Stewart Everday Food
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