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Chopped Egg Salad Sandwiches Niçoise

  • Serves:
  • Cooking Time: MINS
  • Total Calories: CALS

Nutrients per serving:

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    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