Egg Salad Sandwiches With Green Olive, Celery and Parsley

Name: Egg Salad Sandwiches With Green Olive, Celery and Parsley
Total time: 20 min
Yield: 12 open-face sandwiches
Cuisine: american
Ingredients: 4 large eggs, boiled 9 minutes, chilled in ice water and peeled; 1/4 cup thinly sliced scallions, cut on the diagonal; 1/4 cup thinly sliced celery hearts, with leaves; Salt and pepper; 1/2 cup roughly chopped green olives; Pinch of red-pepper flakes; 1/2 cup roughly chopped flat-leaf parsley; 2 to 3 tablespoons extra-virgin olive oil; 6 slices challah bread; Unsalted butter, at room temperature; A handful of arugula leaves

By David Tanis

Total Time: 20 minutes
Rating: 4(280)
Comments: Read comments

This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there’s no reason not to use the filling for a conventional sandwich.

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Ingredients

Yield:12 open-face sandwiches

4large eggs, boiled 9 minutes, chilled in ice water and peeled
¼cup thinly sliced scallions, cut on the diagonal
¼cup thinly sliced celery hearts, with leaves
Salt and pepper
½cup roughly chopped green olives
Pinch of red-pepper flakes
½cup roughly chopped flat-leaf parsley
2 to 3tablespoons extra-virgin olive oil
6slices challah bread
Unsalted butter, at room temperature
A handful of arugula leaves

Ingredient Substitution Guide

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Preparation

Step 1
Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
Step 2
Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
Step 3
Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.

Ratings

4 out of 5

280 user ratings

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Comments

Katherine5 years ago

These sandwiches are delicious! Having no parsley but plenty of cilantro, I made that switch and was pleased with the result.

Susan4 years ago

This is a very interesting recipe as is and we enjoyed it very much! My husband went into the kitchen after dinner and cleaned up some filling I had left over! I had to use the "bland" green olives and understand now why you shouldn't! This recipe needs those spicy olives!! This is a recipe that teases you to "play" with it! I probably will the next time!

amateurbaker4 years ago

Skip the butter and use a bit more olive oil for healthier version!

Julia2 months ago

Delicious! I’ve been packing these for lunch and spend all morning craving them.

NDN8 months ago

Perfection. Will make often.

Rebecca2 years ago

Delicious, but I had already added dried mustard and mayo (an organic one that does not live up to Hellman's) and not liking the mayo flavor looked for ideas. I've never had anything but plain Jane egg salad. Added celery, olives and chives for the scallions. Pinch of red pepper flakes. No parsley on hand, but wish I'd read the review about cilantro, I thought that would clash. No buttering fancy bread. It was delicious!

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