March 2, 2021

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Keep a container of egg salad on hand in the refrigerator for on-the-spot, after-school snacks. Or, try this elegant appetizer: spread the salad on slices of cocktail-sized caraway rye or rounds of grainy bread; omit the sprouts and garnish with a sprig of fresh dill.

For the dressing

2 tbsp. (30 ml) plain yogurt or mayonnaise

2 tsp. (10 ml) fresh dill or ¼ tsp. (1.25 ml) dried dill

1 tsp. (5 ml) Dijon mustard

1 tsp. (5 ml) fresh lemon juice

¼ tsp. (1.25 ml) honey

½ garlic clove, minced or ¼ tsp. (1.25 ml) prepared minced garlic

salt and freshly ground pepper to taste

For the filling

3 hard-boiled eggs

2 tbsp. (30 ml) carrot, minced

2 tbsp. (30 ml) green bell pepper, minced

1 tbsp. (15 ml) celery, minced

1 tbsp. (15 ml) red onion, minced

1 tbsp. (15 ml) capers, drained and rinsed

4 slices rye bread

mayonnaise and mustard for spreading

2 large tomato slices

alfalfa sprouts or shredded lettuce

To make the dressing, stir all the ingredients together in a small bowl.

Mash the eggs with a fork. Add the carrot, bell pepper, celery, onion and capers, then toss. Stir in the dressing. Taste and adjust the seasoning. Spread one side of 2 slices of bread with mayonnaise and one side of the other 2 slices with mustard.

Spread the egg salad mixture over the mayonnaise on 2 of the bread slices. Add a tomato slice and sprouts to each. Top each sandwich with another slice of bread, mustard-side down. Cut in half. Makes 2 sandwiches.

Advance preparation: Hard-boiled eggs can keep for up to 1 week in the refrigerator. The egg salad can keep for up to 2 days in a tightly closed container in the fridge.

Tip: Store uncooked eggs in the carton, large ends up, in the coldest part of your refrigerator (not in the refrigerator door) for up to 1 month. But, for the best flavor, use them within 1 week.

This article was accurate when it was published. Please confirm rates and details directly with the companies in question.

                        Eggs are a great source of high-quality protein because they contain all of the indispensible amino acids. Worried about the fat and cholesterol in the sandwich? Use 2 egg whites to replace 1 whole egg. Cooked in a microwave egg cooker, they can easily be incorporated into the mixture. Although the vegetables add taste and nutrients, there isn’t a complete portion of vegetables here. Mixing yogurt and mayonnaise is a way to reduce fat and calories. Mayonnaise is often a source of polyunsaturated fatty acids, far too predominant in our diets. Buy mayonnaise made with canola or olive oil to increase the amount of monounsaturated fats in your diet. <span class="nutrition-byline">[KNA]</span></p>

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