Hippie-Style Egg Salad Sandwiches
- TOTAL TIME: 40 MIN
- SERVINGS: 4 sandwiches
Philadelphia restaurateur Aimee Olexy makes her outstanding egg salad with a number of surprise ingredients, including roasted sunflower seeds, sunflower sprouts and finely grated carrot.
1/2 cup mayonnaise
2 tablespoons finely grated carrot
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
10 large hard-cooked eggs, coarsely chopped
2 tablespoons minced celery
1 tablespoon minced green bell pepper
1 tablespoon finely chopped parsley
1 tablespoon finely chopped tarragon
1 tablespoon snipped chives
3 tablespoons salted roasted sunflower seeds or toasted pine nuts, plus more for garnish
Freshly ground pepper
8 slices of Pullman bread, toasted
Sunflower sprouts, for garnish
- In a large bowl, whisk the mayonnaise with the carrot, vinegar and mustard. Fold in the chopped eggs, celery, bell pepper, parsley, tarragon, chives and the 3 tablespoons of sunflower seeds. Season with salt, pepper and Tabasco.
- Spoon the egg salad on half of the toasts. Garnish with sunflower sprouts and sunflower seeds. Close the sandwiches and serve.