Herb Egg Salad Sandwich

RH Staff

From: Chef Heather Terhune, South Water Kitchen, Chicago.

Yield: 4 servings.

8 large eggs, hard-boiled and peeled
1⁄2 cup chopped red onion
1⁄2 cup chopped celery
1 cup mayonnaise
2 Tbsp. Dijon mustard
1 Tbsp. fresh chopped thyme
1 Tbsp. fresh chopped Italian flat leaf parsley
1 Tbsp. fresh chopped dill
to taste, salt and pepper
4 large slices of multigrain bread, toasted

Using a box grater, grate the eggs across the coarsest section. Place the grated eggs in a large bowl. Mix the eggs with the onion, celery, mayonnaise, Dijon mustard, thyme, parsley and dill. Season to taste with salt and pepper. Divide the egg salad among the four slices of toasted bread. Serve open-faced with mixed green salad of choice.

AMERICAN EGG BOARD