A delicious, tangy egg salad sandwich. This sandwich looks very appealing when served open-face.

Ingredients
3 eggs, hard boiled
6 to 8 asparagus stalks
3 Tbsp. (45 mL) 2% or 4% yogurt
heaping ¼ tsp. (1.2 mL) Dijon mustard
2 tsp. (10 mL) minced fresh chives
generous ¼ tsp. (1.2 mL) freshly squeezed lemon juice
heaping ¼ tsp. (1.2 mL) kosher salt
1/8 tsp. freshly ground white pepper
2 to 4 leaves Boston lettuce
2 to 4 slices Flax Bread with Honey and Oats or multigrain bread
1 large tomato, sliced
freshly ground black pepper

Instructions
Hard-boil the eggs. While the eggs are cooking, steam the asparagus until cooked through. Shock in cold water to retain the colour, drain and pat dry. In a medium bowl, whisk together the yogurt, mustard, chives, lemon juice, kosher salt, and white pepper.

Peel and coarsely grate the hard-boiled eggs (use the large holes of a grater) into the yogurt-mustard dressing bowl. Gently toss the dressing into the eggs. Taste and add more salt and pepper if needed.

Place the lettuce on the bread slices and top with tomato slices. Spoon on the egg salad and arrange the asparagus on top. Finish with a grind of black pepper and serve open-faced or top with another slice of bread.

Photo by Doug Bradshaw.

This recipe is from Linda Haynes, The More from ACE Bakery cookbook.


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