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.
Ingredients
Makes 6 servings
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.
Leave a Review
Reviews (4)
Back to TopWe really enjoyed this recipe but would not add the tomato next time! But...yummy! Loved the addition of the olives.
pneu
Broken Arrow, OK
8/4/2014
I'm trying to follow a low carb diet and can't look at another scrambled egg or omelet so I was looking for something different. Since occasionally I like an egg salad sandwich for breakfast I searched and found this one. Never would I have thought of putting these ingredients in egg salad but coincidentally had everything in my fridge. So what the heck, I'll try almost anything once. I'm glad I did! This is easy and tasty. I've never made egg salad before, I usually buy in a container or deli and am usually disappointed in the lack of flavor. This is different but very good, maybe better for lunch than breakfast. Watch the salt since the olives are salty on their own. I used course ground pepper which I loved tasting thru the creamy texture and added lettuce to a low carb wrap. Delish!
dawnmm
Chicago area
2/17/2014
quick and easy dinner. A toasted whole wheat pita makes a nice bread base for this dish. Also, my egg yolks were nowhere near being done at 8 minutes of boiling. I recommend cooking them for at least twice as long.
sweetkiwi
Boulder, CO
1/10/2011
the sun-dried tomatoes do indeed make it interesting. i felt this needed something more, though. i ended up adding capers, which helped by adding a nice tart green flavor to contrast with the buttery- olive and the sweet-tomato flavors. i think fresh chopped parsley would be a good addition too, in that vein - hopefully i'll have some next time.
Anonymous
berkeley, ca
12/19/2010