Chopped Egg Salad Sandwiches Niçoise

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5 hard cooked eggs, chopped
1 tomato, halved, seeded and diced
2 tbsp (30 mL) pitted black olives, chopped
2 tsp (10 mL) capers
1 can ((170 g)  of white tuna, drained and flaked
1 cup (250 mL) cooked diced potato (about 1 large)
2 tbsp (30 mL) fresh chives or green onions, chopped
1 tbsp (15 mL) fresh basil or parsley, chopped
1/2 tsp (2 mL) dried tarragon
1/3 cup (75 mL) mayonnaise
1 tsp (5 mL) dijon mustard
1/4 tsp (1 mL) anchovy paste (optional)
1/4 tsp (1 mL) pepper
to taste salt
8 slices cracked wheat bread
4 large leaves of romaine lettuce


In a large bowl, gently combine eggs with tomato, olives, capers, tuna, potatoes, chives, tarragon and basil. For the dressing: in a small bowl, combine mayonnaise with mustard, anchovy paste and pepper. Gently stir in egg mixture. Add salt to taste, if necessary. Divide egg mixture between 4 slices of bread; spread evenly. Top with lettuce leaves and 4 remaining slices of bread. Cut each sandwich in half diagonally.

Preparation: 10 minutes