Nearly everyone loves an egg salad sandwich, especially with a bowl of hot soup. This one is made more interesting with the addition of sun-dried tomatoes and olives. Plain white toast is traditional, but whole-wheat (wholemeal) or coarse country bread is a flavorful alternative.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Carefully slip the eggs into the water and cover the pan. Reduce the heat to medium and cook for 7-8 minutes. Do not overcook. Drain the eggs, then immerse in cold water. When cool enough to handle, peel the eggs and chop coarsely. In a bowl, combine the chopped eggs, sun-dried tomatoes, olives, and just enough mayonnaise to bind the ingredients. Season with salt and pepper.
Step 2
Spread the egg salad on 6 slices of toast, dividing it evenly. Top with a lettuce leaf, close the sandwich with a second slice of toast, and serve.
Sun-dried vs. fresh tomatoes
Step 3
In summer, when ripe tomatoes are abundant, omit the sun-dried tomatoes from the egg salad and add a fresh slice of tomato to each sandwich instead.
