Chopped Egg Salad Sandwiches Niçoise

Serves:
Cooking Time: MINS
Total Calories: CALS
Nutrients per serving:
Directions
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
Ingredients
- 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
- Dressing
- 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