These delicious Open-Faced Egg Salad Sandwiches feature capers, chives, fresh radish sprouts, and toasted brioche bread.
Open-Faced Egg Salad Sandwiches
MAKES 8
Ingredients
- 12 large eggs
- 1 cup mayonnaise
- 1 tablespoon whole-grain mustard
- ¼ cup capers, drained
- 2 tablespoons fresh chives
- ½ teaspoon white vinegar
- ¼ teaspoon paprika
- ¼ teaspoon ground black pepper
- 8 slices brioche bread, lightly toasted
- Garnish: fresh radish sprouts
Instructions
- In a large saucepan, place eggs in a single layer; add water to a depth of 3 inches. Bring to a boil over medium-high heat. Cover, remove from heat, and let stand for 15 minutes. Drain immediately, and fill saucepan with cold water and ice. Let stand until cool. Tap eggs firmly on counter until cracks form all over shell. Peel under cold running water. Chop eggs.
- In a large bowl, combine mayonnaise, mustard, capers, chives, vinegar, paprika, and pepper. Gently fold chopped egg into mayonnaise mixture.
- Spread ½ cup egg mixture on each toast slice. Garnish with radish sprouts, if desired.
Notes
Kitchen Tip: Add ½ teaspoon baking soda to the cooking water to make peeling the eggs easier. Place a wire rack over a bowl and push boiled eggs through the rack for a quick dice with less clean up.
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