Tea Time Egg Salad Sandwiches

Tea Time Egg Salad Sandwiches

Egg Salad Sandwiches


6 Large Eggs

¼ Cup Mayonnaise

2 Tablespoons Ground Coarse Mustard

½ Cup Chopped Kalamata Olives (Optional)

¼ Cup Crumbled Pancetta

1 Tablespoon Chopped Fresh Dill

1 Tablespoon Chopped Fresh Rosemary

½ Teaspoon Coarse Salt

½ Teaspoon Fresh Ground Pepper

8 to 10 Slices Sourdough Bread – Crusts Removed

In a medium size saucepan, bring 8 cups of water to a boil over a high heat. Carefully add the eggs, one at a time. Cook the eggs for 10 minutes. Drain and cover with ice. Allow the eggs to cool for 20 minutes. Peel the eggs and finely chop and place in a medium size bowl. Add the mayonnaise, mustard, olives, pancetta, dill, rosemary, salt and pepper. Stir to combine. Evenly spread the egg mixture over half of the bread slices. Cut into quarters. Serve immediately. Makes 1 ½ cups or 4 to 6 sandwiches.

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