Chopped Egg Salad Sandwiches Niçoise
Ingredients
5 egg hard-cooked, chopped
1 tomato, halved, seeded and diced
2 tbsp pitted black olives, chopped
2 tsp capers
1 can (170 g) of white tuna, drained and flaked
1 cup cooked diced potato (about 1 large)
2 tbsp fresh chives or green onions, chopped
1 tbsp fresh basil or parsley, chopped
1/2 tsp dried tarragon
Dressing
1/3 cup mayonnaise
1 tsp dijon mustard
1/4 tsp anchovy paste (optional)
1/4 tsp pepper
to taste salt
8 slices cracked wheat bread
4 large leaves of romaine lettuce
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.