Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, May 20, 2016

Easy Egg Salad Ciabatta Rolls

Egg salad makes a quick and flavorful brunch, lunch, or dinner. You can enjoy it all by itself with a cracker or two, but piling it on crusty rolls turns a tasty salad into a hearty sandwich—and it couldn’t be easier to make.

Here, I sliced a ciabatta loaf into sandwich pieces and hollowed out the centers simply to make room for more filling and less bread. If you prefer, use your favorite sandwich bread and enjoy.  

Serves 4

  • 8 large hard-boiled eggs, cooled
  • 1/4 cup light mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp finely chopped flat-leaf parsley
  • 1 tbsp finely chopped shallot
  • 2 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1/8 tsp celery seed
  • sea salt
  • freshly ground black pepper
  • 8 4-inch pieces ciabatta (tops and bottoms), centers hollowed out
  • thin tomato slices and baby spinach, for serving
  1. Peel the eggs and place in a bowl. Use a fork to coarsely break them up, mashing slightly.
Coarsely Chopped Eggs
  1. In another bowl, combine the mayonnaise and next 6 ingredients (through celery seed) and season with salt and pepper.
  2. Add the eggs and mix well, mashing with a fork to a chunky smooth consistency.
  3. Divide the egg salad on the bottoms of the bread pieces and top with tomato slices and spinach leaves.
Egg Salad Dressing
Egg Salad
 Place the tops on the sandwiches and serve.

Easy Egg Salad Ciabatta Rolls

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