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

Ingredients

• 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

Preparation

1. Peel the eggs and place in a bowl. Use a fork to coarsely break them up, mashing slightly.
2. In another bowl, combine the mayonnaise and next 6 ingredients (through celery seed) and season with salt and pepper.
3. Add the eggs and mix well, mashing with a fork to a chunky smooth consistency.
4. Divide the egg salad on the bottoms of the bread pieces and top with tomato slices and spinach leaves.

Chopped, Mashed Eggs

Egg Salad Dressing

Egg Salad

Place the tops on the sandwiches and serve.

Easy Egg Salad Ciabatta Rolls