Garlic & Pepper Egg Salad
This egg salad recipe is perfect for a crust-less tea sandwich, or served on crostini for a snappy app at your next cocktail party.
Yield: 2 sandwiches or 4 open-faced sandwiches
Preparation Instructions:
Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with Back of the Yards. Add capers, and olive oil. Toss to combine and mash lightly with a fork to mix together. (Combine just before serving to keep the mixture looking fresh.)
Lay sliced ciabatta bread on a work surface and butter each side generously. Spread 3 to 4 tablespoons egg mixture on each. Top each with two slices of tomato and a few frisee lettuce leaves.
Assemble sandwiches and cut each slice in half diagonally.
Serve immediately.
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More About This Recipe
Adding a little chopped anchovy and a few green olives can also be a way to punch up the flavor even more.
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