Friday, May 24, 2013

Egg Salad Opened Face Sandwich

I love Egg Salad and I've previously posted and talked about Egg Salad.
Here is this week;s recipe from the Taste section of the Dallas Morning News.
The article and recipe were written by J.M Hirsch / The Associated Press.

Something about this was intriguing to me. It may be the fact that it has Cornichons , a bit of Hot Sauce or the simply that it's served open faces on toasted Sourdough Bread.

1/2 C Mayonnaise
2 TBS Dijon Mustard
1/2 tsp Paprika
1/2 tsp Hot Sauce ( Tabasco)
1/2 C finely chopped Cornichons (pickles) ( 12 pickles)
1/2 C finely chopped Celery ( 1 stalk)
8 Hard Boiled Eggs, roughly chopped
Salt and Pepper
4 slices of Sourdough Bread

In a bowl, whisk together:
Hot Sauce
Stir in:
Season with Salt and Pepper

Cover and refrigerate for 30 minutes or overnight

Toast the slices of bread, while it's warm, top each slice with 1/4 C of the Egg Salad.

Peace in the Kitchen!

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