Spanish Egg Salad Sandwich
Makes 2 sandwiches
Tarragon, chives, and capers put a touch of fresh Spanish flavor into this egg salad. I served the salad on a baguette, because that’s what Spaniards would do. But a croissant or soft slices of sourdough bread would also be delicious.
4 hardboiled eggs, peeled and diced
¼ cup mayonnaise
2 tablespoons capers, minced
1 tablespoon minced chives
1 tablespoon freshly squeezed lemon juice
2 teaspoons roughly chopped tarragon
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
Small baguette
2 leaves of lettuce, cleaned
In a medium bowl, combine eggs, mayonnaise, capers, chives, lemon juice, tarragon, salt, and pepper. Stir until combined.
Cut a sandwich-size serving of baguette. Split lengthwise, and remove some of the soft bread crumb. (This will allow the egg salad to sit better in the sandwich.) Spoon half the egg salad on bread; top with lettuce and other half of bread. Repeat for remaining sandwich.
big world | small kitchen
http://www.bigworldsmallkitchen.com/recipe/spanish-egg-salad-sandwich
