Skip Nav

Egg Salad

Open Face (Mayo-Free) Egg Salad Sandwich

Open Face (Mayo-Free) Egg Salad Sandwich

Original Recipe

Egg Salad

Ingredients

  1. 6 large eggs
    1/4 cup olive oil
    2 lemons
    1 clove of garlic
    1/2 teaspoon sea salt
    1/4 teaspoon fresh cracked black pepper
    1/4 cup finely chopped green onions
    2 pieces of Proscuitto
    4 thin slices of your favorite bread (I used Focaccia)

Directions

The trickiest part of this recipe is soft boiling the eggs, without them being too soft. Fill a large bowl with ice water.  Then, bring a medium pot, filled half way with water, to a boil.  When the water begins to boil, drop in the eggs and cook for exactly 3 1/2 minutes.  Immediately drop the eggs into the ice water to stop the cooking and allow them to cool until you can peel them.  Peel the eggs, cut them into 8 pieces and toss them into a bowl.  Drizzle the eggs with olive oil and squeeze both lemons on them.  Mix in the garlic, salt and pepper. Put the egg mixture into the fridge to chill.

When you are ready to serve, preheat the oven to 400.  Place the proscuitto on a cookie sheet and bake for about 8 minutes, until crispy.  Brush your bread of choice with olive oil, or spray the tops with cooking spray.  Place the bread slices on a cookie sheet and bake until lightly golden and crispy.  Break your prosciutto into pretty midsize pieces.  Place a big scoop of egg salad on each piece of bread, sprinkle with green onions and top with a prosciutto.

Makes 4 open sandwiches . . . 2 servings

 

Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds