Herbalicious Open-Faced Egg Salad Toasts - alive magazine

Name: Herbalicious Open-Faced Egg Salad Toasts - alive magazine
Ingredients: 1/2 cup (125 mL) regular or dairy-free mayonnaise; 2 tsp (10 mL) fresh lemon juice; 1 tsp (5 mL) canned chipotle juice or harissa paste; 6 organic eggs, hard-cooked; 1/8 tsp (0.5 mL) sea salt; Freshly ground black pepper (optional); 6 thick slices sourdough rye, toasted; 2 green onions, thinly sliced; 1/4 cup (60 mL) chiffonade fresh basil leaves (see tip); 1/4 cup (60 mL) chiffonade fresh mint leaves (see tip); 2 Tbsp (30 mL) chopped fresh dill; 1/2 tsp (2 mL) finely grated lemon zest; 1 tsp (5 mL) capers, rinsed and drained (optional)

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There’s nothing better to nosh on than a sandwich with oodles of fresh herby flavours. This herbed version of an egg salad sandwich is perfect for a midday…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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